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.
Yoshikin Global Whetstone | Fine Ceramic Powder Sharpening Stone
52 sec read
This fine 5000-grit synthetic waterstone from Yoshikin, maker of Global cutlery, is the recommended sharpening method for fine Global knives and an excellent way to finish the edge of any high-end Japanese plain edge blade. With a uniform density and a long-lasting wide surface, this hardened ceramic powder whetstone sits securely on a rubberized base so you can whet your best knives without chasing the stone around the counter.
Although it’s essential for proper care of Japanese knives, which have thin bevels and hard edges that may be damaged by Western grinders and sharpening steels, this waterstone will also put a razor edge on softer Western steel. If you’ve not used a flat stone before, the technique is not hard to learn — and you’ll appreciate the obvious performance boost it gives even ordinary blades.
The fine stone is not for reworking major damage or changing bevel angles — you’d need a coarser grit for major changes. This is a polishing stone for edges already in good condition that need a boost towards that final perfect cut. Before using the stone, be sure to put a little water on the surface to float away particles of steel that might clog the abrasive. There’s no need for soaking; just enough water to dampen the surface is enough for fast and clean work.
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...
This fine 5000-grit synthetic waterstone from Yoshikin, maker of Global cutlery, is the recommended sharpening method for fine Global knives and an excellent way to finish the edge of any high-end Japanese plain edge blade. With a uniform density and a long-lasting wide surface, this hardened ceramic powder whetstone sits securely on a rubberized base so you can whet your best knives without chasing the stone around the counter.
