JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



Henckels Twin Pro S Carving Knife & Fork Set | Friodur Ice Hardened Cutlery

1 min read

Henckels Twin Pro S Carving Knife &Built with one of J.A. Henckels’ best manufacturing processes this Twin Pro-S two piece Carving Set won’t disappoint. An eight-inch carving knife and matching seven-inch carving fork handle even large roasts and poultry with efficiency and grace. The construction is ergonomically correct, and the appearance matches the look of more traditional forged cutlery.

The major differences between this carving set and older forged styles isn’t obvious. Henckels currently uses several different manufacturing methods to produce different types of cutlery and levels of workmanship. The procedures behind the Pro S line include drop forging techniques as well as modern stock removal shaping. Beginning with a blank of alloy high carbon stainless steel, spot heating brings a central portion of the knife blank to forging temperature. Compressing the hot spot provides enough mass to forge the bolster — the thickest part of the knife. Tang and blade sections aren’t heated and retain the special qualities of the original blank.

The result is a blade with the strength and weight of a forged knife but the metallurgical advantages of modern steel. Tempered and ice-hardened with the Friodur process, the knife and fork receive triple riveted handle slabs of durable polymer with the appearance of dark wood. The handle slabs match metal components precisely, leaving no gaps for contaminants.

The elegant fork’s long faceted tines slip deeply into roasts instead of simply gripping the top. With this secure hold on the meat, the knife works more accurately, carving wide thin slices instead of short ragged pieces. The taper ground Pro-S steel also sharpens easily with a few strokes of a sharpening hone. The carving set has a lifetime warranty, but hand washing is recommended for the best care of finish and edge.

Find this Henckels Twin Pro S Carving Set:

JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



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