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.
Kitchen Breaking Knife by Forschner Victorinox | Curved Butcher Blade w/ Rosewood Handle 10 Inch 40130
54 sec read
The Forschner Victorinox ten-inch Breaking Knife combines the economical stamped steel blade of Victorinox’s Fibrox-handled series with durable and natural handle slabs of beautiful, tropical rosewood. You’ll get the practical quality you expect from the Fibrox version, but a more traditional look that’s much easier to love.
This large butcher’s blade is intended for dividing bigger cuts of meat than most households deal with today, but if you save money by doing much of the butcher’s work yourself, you’ll find the breaking knife essential. Hunters will also appreciate this capable blade, especially when dressing out anything larger than a deer. The high carbon stainless steel blade flexes slightly but has enough stiffness to follow a straight, dividing cut. Tempered for easy sharpening, it’s simple to maintain with nothing more than a large honing steel.
The natural, tropical rosewood handle gives the knife real beauty but also is a good practical choice. One of the densest tropical hardwoods, rosewood is saturated with a waxy resin that prevents the wood from absorbing moisture, swelling, or splitting. The wood’s hardness and shock resistance eliminate any chance of splintering. If badly used — for example, washed repeatedly without oiling — the surface may weather and turn grey, but a rub with mineral or cooking oil occasionally is all that’s needed to preserve the color and luster.
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.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
The Forschner Victorinox ten-inch Breaking Knife combines the economical stamped steel blade of Victorinox’s Fibrox-handled series with durable and natural handle slabs of beautiful, tropical rosewood. You’ll get the practical quality you expect from the Fibrox version, but a more traditional look that’s much easier to love.
