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.
Shark Ryoba Hand Saw, Spring Steel | Trim & Detail Double Edge 10-2205
1 min read
Shark’s Trim/Detail Ryoba combines a thin double edged spring steel blade with an old handle design that’s not so great. The 19 tpi ripping edge and the 24 tpi crosscut edge otherwise would be a perfect combination for dovetailing and other tricky feats of joinery.
With a finer tpi count than Shark’s Fine Cut Saw, the smaller Shark Trim/Detail Ryoba is designed for more intricate work. Cutting on the pull stroke allows the blade to work without flexing or binding. The kerf is almost paper thin, and the end grain of a piece cut to size with this saw shows none of the roughness or tearing left behind by a standard saw. If you’re used to European handsaws, this Japanese handsaw will amaze you with its accuracy and speed.
Shark’s newer designs feature a push-button locking system and a stronger handle. This older model uses a twist-lock mechanism that sometimes fails to secure the blade properly. Always check it before use and watch for any signs of slipping. In spite of the problem with the handle, many owners love the way it cuts and figure out ways to keep it together. While that speaks well of the saw, it’s a problem that isn’t necessary. Shark modified the design, and later versions work as intended.
The Shark Trim/Detail Saw is still a good tool, and even the lightly-built handle should hold up well enough if used properly. Most of us are accustomed to putting a lot of sweat into handsaw work, but only an easy pull is required with this type of saw. Slip back to your old habits of sweat and strain, and you’ll soon need a better handle.
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.
Shark’s Trim/Detail Ryoba combines a thin double edged spring steel blade with an old handle design that’s not so great. The 19 tpi ripping edge and the 24 tpi crosscut edge otherwise would be a perfect combination for dovetailing and other tricky feats of joinery.
