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.



Rachael Ray Furi Knife Block Set, 6 Piece | Orange Gusto Grip Forged Stainless Steel

1 min read

Rachael Ray Furi Knife Block Set, 6Chef Rachael Ray partnered with Furi Cutlery to create this basic six-knife set built to Chef Ray’s own standards. High carbon chrome-vanadium stainless steel blades combine with unique antibacterial handles to offer chefs a versatile assortment with professional advantages.

Gusto-grip handles don’t use the same construction methods as other common cutlery. The polypropylene handles are pre-formed, and then the tapered rat tail tang of the forged knife is pressed into the grip. A rubberized outer coating adds more traction to the already safely shaped grip. Antibacterial agents permanently incorporated in the synthetic handles prevent the growth of harmful organisms. The final step involves insertion of the end bolster — solid stainless steel placed there to balance the weight of the blade.

The strikingly orange Gusto-grip knives include paring, utility, bread, and chef’s knives as well as a blade type developed which Furi calls the East-West knife. This five-inch blade combines the best features of the common chef’s knife with the slim and efficient Asian santoku and is well designed for slicing, mincing, and light chopping of vegetables and herbs.

Although this is a good set of knives and does include the basics everyone needs — in theory, enough of the important knives to do everything in the kitchen — the Furi Rachael Ray Gusto-grip 6 piece block set does have a couple of minor issues. The five-inch East-West knife doesn’t have the cutting capacity of a full-sized santoku or chef’s knife, and many will find it a bit too small for all-around convenience. The environmentally friendly bamboo knife block built of renewable and handsome bamboo strips will need a place that’s dry, since the block sits flush on the countertop. Moisture collecting beneath the block could cause the bamboo to swell and split glue joints.

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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