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.



Arkansas Whetstone Knife Sharpening Set | Tri Hone 6 Inch with Wooden Stand G8T001

1 min read

Arkansas Whetstone Knife Sharpening Set The Natural Whetstone Company of Royal, Arkansas, produces this set of three good 6-inch by 1-5/8-inch whetstones mounted in a simple but practical wooden stand. Arkansas novaculite quarried from volcanic rock in the Quachita Mountains provides two of the stones on the triangular rotating base, but the third and coarsest stone is silicon carbide — artificial and efficient.

Using the stones is easy enough if you have a steady table or workbench and good lighting. The framework holds the stones up high for full access without dragging knuckles on the tabletop. Start with the rough carborundum (silicon carbide) stone to shape the bevel and grind back nicked edges. Rotate to the white soft Arkansas stone for secondary polishing and refining the edge, and finish up with the hard Arkansas stone for a razor sharp polish. Stropping on a piece of belt leather quickly removes any bur, and sighting along the edge beneath a good light shows up any spots you missed.

Arkansas stones require a coating of light oil to cut cleanly without clogging, so the workplace will get a little messy. It’s a job for the workshop rather than the kitchen, unless you’re prepared for the inevitable cleanup. A vial of honing oil is included with the set, but if you’d rather save money and have plenty of lubricant to use, plain old kerosene works great.

Arkansas stones come in many different colors and grades, with the whitest usually being the softest and fastest cutting. Colored or grayish-black novaculite has much finer grain and produces a sharper edge without changing the shape of the steel.

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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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