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 Mega Knife Storage Block | Swivel Beech Wood 25 Slot

1 min read

Wusthof Mega Knife Storage Block The Wusthof Mega Swivel knife storage block offers complete access to 25 knife slots and includes space for eight standard steak knives. Mount the block where you can take full advantage of the 360 degree swivel bearing, not against the wall.

This type of storage block is perfect for work islands where chefs need access from all sides. The oiled beechwood lends traditional charm to the kitchen but is totally functional, protecting the knives from moisture and keeping edges safe. Very little maintenance is necessary for the block — just rub the surface occasionally with mineral oil to prevent moisture from distorting the wood. Place the block away from sources of heat and steam, but don’t worry about minor spills nearby. The 13-pound block sits above surface dampness on rubber feet, which also keep it securely in place, and isn’t too heavy to move aside easily for cleaning.

Large slots will hold four large chef’s knives as well as a carving fork, kitchen shears, sharpening steel, and an assortment of other prep and carving knives. Built to handle Wusthof’s strong forged cutlery, the slots are wide enough to accommodate most modern brands. The largest of the storage slots might even hold your butcher’s cleaver. The horizontal layout protects edges of blades from wear and tear, putting the abrasion on the flat of the blade as the knives are pulled out or replaced.

Pay attention to clearance if you put this block close to cabinets or walls. Swiveling this much weight against a painted surface could do some instant damage. Make sure there’s enough room to rotate the block without bumping into fixtures.

Find this Wusthof Mega Knife Storage Block:

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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