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 Paring Knife Set of 3, SC0547-4 | Professional Kitchen Spear Point 4 Inch Blade

2 min read

Mundial Paring Knife Set of 3, SC0547-4 This set of three 4-inch Spear Point Paring Knives from Mundial could be one of the best deals you find this year. These professional-grade knives meet NSF sanitary standards, are light and comfortable to use, and should fit into anyone’s budget.

If you’re like me, paring knives disappear faster than any other tool in the kitchen. Exactly where they go, I’m not sure, but if someone took the house apart, they’d no doubt find paring knives hiding everywhere — along with all those measuring spoons that vanished. I’ve gone through plenty of paring knives, some good ones and some cheap ones, and I’m totally in favor of the multi-knife approach. Cheap paring knives are usually disappointing with blades that bend and don’t straighten up without a push and edges that need constant attention. The Mundial brand is a cut above that and may be as functional and economical as stamped stainless steel ever gets.

The high carbon stainless steel blades of the Mundial Professional series were built to meet the needs of professional food service workers. In a restaurant kitchen, cost is a critical paring knife feature because these little blades tend to go home quietly with the people who use them, and many don’t return. Finding that perfect balance between cost and function is tricky, but Mundial has done well. Tempered somewhere between Rockwell 55 and 59, the quality of the individual blades in the set may vary, but all will be serviceable. The slanted bolster gives the base of the blade extra strength, and the sanitizing polypropylene handle is strong enough to hold up to hard use.

For another paring knife of similar quality, check out the Forschner/Victorinox Paring Knife.

Find this Mundial Paring Knife Set:

Find this knife set on eBay:

[phpbay]Mundial Paring, 2[/phpbay]Mundial Paring Knife Set of 3, SC0547-4 This set of three 4-inch Spear Point Paring Knives from Mundial could be one of the best deals you find this year. These professional-grade knives meet NSF sanitary standards, are light and comfortable to use, and should fit into anyone’s budget.

If you’re like me, paring knives disappear faster than any other tool in the kitchen. Exactly where they go, I’m not sure, but if someone took the house apart, they’d no doubt find paring knives hiding everywhere — along with all those measuring spoons that vanished. I’ve gone through plenty of paring knives, some good ones and some cheap ones, and I’m totally in favor of the multi-knife approach. Cheap paring knives are usually disappointing with blades that bend and don’t straighten up without a push and edges that need constant attention. The Mundial brand is a cut above that and may be as functional and economical as stamped stainless steel ever gets.

The high carbon stainless steel blades of the Mundial Professional series were built to meet the needs of professional food service workers. In a restaurant kitchen, cost is a critical paring knife feature because these little blades tend to go home quietly with the people who use them, and many don’t return. Finding that perfect balance between cost and function is tricky, but Mundial has done well. Tempered somewhere between Rockwell 55 and 59, the quality of the individual blades in the set may vary, but all will be serviceable. The slanted bolster gives the base of the blade extra strength, and the sanitizing polypropylene handle is strong enough to hold up to hard use.

For another paring knife of similar quality, check out the Forschner/Victorinox Paring Knife.

Find this Mundial Paring 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.



Electric Scissors & Knife Sharpener by Smith Abrasives |…

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