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.



Wusthof Knife Set of 18 w/ Hardwood Oak Storage Block | Full Tang Gourmet Cutlery

1 min read

Wusthof Knife Set of 18 w/ Hardwood OakEnough knives to outfit the average modern kitchen combine with a quality oak storage block in this 18-piece assortment from Wusthof’s moderately priced Gourmet series. Lighter in build than Wusthof’s Classic forged knives, the Gourmet line offers modern computer-controlled construction. Laser-cut steel lowers the cost without dropping quality.

The old form of the Wusthof line is still visible, but solid steel forged bolsters have been replaced by simpler shaped handles. You get the same secure grip and reliable finger safety but with lighter composite designs. Blade are high carbon stainless steel with full tangs, made of thinner steel than the forged versions. That makes blades more flexible and reduces fatique problems if you work with the knives for hours at a time.

This good assortment includes paring, tomato, sandwich, and utility knives; carving, bread, and chef’s knives; carving fork, kitchen shears, and sharpening steel; as well as six matching Gourmet steak knives and a 17-slot oak hardwood storage block. If you’re setting up a new kitchen, you’ll find nearly everything but the butcher’s cleaver in this collection. Wusthof’s assortment does fill out the block completely, so you’ll need to find more storage if you keep old favorites or add new knives to this basic set.

Handle slabs of durable polymer lock to the knife tangs with stainless steel rivets, giving the knives a rugged construction that’s guaranteed for life with no gaps to hold moisture or bacteria. Cleaning should be a quick hand wash and dry after use, not the dishwasher. The set is dishwasher safe, but the machine’s harsh environment could be tough on the blades.

Find this Wusthof Knife Block 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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