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.



Mundial Olivier Anquier Carving Knife & Fork Set | Presentation Cutlery, Forged w/ Exotic Ironwood Handle

1 min read

Mundial Olivier Anquier Carving Knife &Carving sets may see more use in the kitchen, but where they make the most impact is the dining table. On holidays, carving the roast or the turkey is a ritual worthy of tools that impress as well as work properly. You could choose a stamped steel carving set with polymer handles and perfectly functional stainless steel, or you could go with Mundial Olivier Anquier, a carving set made with grace.

Here’s where you shouldn’t worry about a few extra ounces of weight and whether or not the extra strength of forged steel is actually necessary. During the dining service, the two-piece carving set from Mundial of Brazil does more than slice the meat. This carving set fits the occasion with a polished high carbon stainless steel fork and knife built in a traditional Old World pattern. Mundial’s grips give servers total control of the tools but also add beauty with forged stainless steel bolsters and end caps and one-piece hardwood handles shaped from dense Brazilian ironwood.

In the kitchen you’ll find them equally useful, since the ironwood grips resist moisture extremes and hold up to heat and cold without distorting. The best tropical hardwoods like ironwood provide density and durability that rivals modern composites. High demand for some popular tropicals like rosewood has put specific species in danger of extinction. Ironwood, a member of the acacia family, happens to be one of the faster-growing and most renewable hardwood resources in the tropics, so don’t feel guilty when you use this fine carving set. It’s sensible in many ways.

See the Wusthof Culinar Carving Set for a modern carving set made entirely from stainless steel.

Find this Mundial Olivier Knife 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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