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 Steak Knife Set, Serrated | Stainless Steel Forged White Polyacetal 5100

59 sec read

Mundial Steak Knife Set, Serrated The white polyacetal handle slabs of these fine steak knives from Mundial are their most striking feature, but there’s excellent quality in the stainless steel construction as well. Mundial’s 5100 series knives are forged from a solid bar of high carbon stainless steel using the same processes as for their rugged prep knives.

These knives are still made in an older forged bolster pattern. There’s more steel and more weight than is absolutely necessary in a steak knife, but many diners and chefs still prefer the look of traditional German cutlery. The heritage of this Brazilian company, begun by an emigrant from Germany, is obvious when you compare these blades to Wusthof or Henckels. The style is straight from the foundries of Solingen, even though the factory is in South America.

Polyacetal handles give the knives a more modern look, with the same proven triple-riveted slab handle design that has been top quality in the West for decades. The 5100 series comes in burgundy red, black and flawless white — choose the last if you’re adventurous. Though these knives should be stain-free in all senses of the word, careful hand washing is still recommended. Don’t allow food to dry on blades or handles, and avoid obvious potential problems like pomegranate juice. Better safe than sorry where white handles are concerned. Mundial’s warranty does not cover abuse.

The stainless steel blades have serrated edges where serration makes sense — on the forward half of the blade. The knives should stay sharp for years, but seek a professional to seriously rework the edges of these good steak knives.

Find this Mundial Steak 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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