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.
Best Slicer: Chef’s Choice International Restaurant 667 | Professional Electric w/ Safety Lock
56 sec read
Providing nearly restaurant-level quality in a machine that fits the average kitchen, the Chef’s Choice 667 almost doubles the capacity of the average home food slicer. One-hundred-eighty watts of high torque power spins the ten-inch diameter stainless steel blade. Together those two features allow slicing of large hams, roasts and other over-sized items far too big for most home slicing systems to handle.
The large carriage tilts towards the blade for better control of the cutting process, tipping heavier items into the slicer automatically. Ball bearing table slides keep the slicing table working smoothly even with a full load. Plexiglass shields keep fingers out of the danger zones without blocking view of the work, and interlocking safety switches prevent accidental starts.
The Chef’s Choice 667 includes professional level features like a built-in sharpening system that hones the blade while still on the machine, and a lifting system that lets users remove the heavy cutting blade for cleaning without risking fingers on the cutting edge. A tool included with the slicer screws to the face of the blade for secure and safe handling of what can be an awkward and dangerous piece of equipment. It’s not something you want to drop, and with the lifter tool, you won’t.
Plan where you’ll install this hefty chunk of good equipment before you buy it. At 20 by 14 by 14 inches, and requiring working room around that, the Chef’s Choice 667 needs space. Since it weighs nearly 30 pounds, many chefs will want the slicer in a permanent location.
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...
Providing nearly restaurant-level quality in a machine that fits the average kitchen, the Chef’s Choice 667 almost doubles the capacity of the average home food slicer. One-hundred-eighty watts of high torque power spins the ten-inch diameter stainless steel blade. Together those two features allow slicing of large hams, roasts and other over-sized items far too big for most home slicing systems to handle.
