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.



Boker Arbolito Paring Knife, Bird’s Beak | Peeling 2 1/2 Inch Blade w/ Delrin Handle

1 min read

Boker Arbolito Paring Knife, Bird'sNow and then it’s nice to just get a good deal, and the Boker Arbolito Peeling Knife qualifies. The construction is simple, and the materials are of good quality.

Bird’s Beak paring knives play a part in complex sculpting of fruits and vegetables but also make working with convoluted produce easier and more economical. If you grow your own food, you already know that garden produce doesn’t always look like the uniform vegetables customers expect at the grocery shelf. The concave curve of the Bird’s Beak follows those difficult contours more accurately than a straight blade, and more food winds up on the table. Home gardeners may not want to invest in a high-end chef’s paring knife, but this economical version from Boker Arbolito of Argentina does nearly as well.

The riveted slab handle is made of Delrin, a plastic composite often used in rugged pocket knives and a material you can trust to last in the tough kitchen environment. Steel quality isn’t unusual, but the high carbon 440A stainless steel used in this stamped steel blade offers good edge-holding ability and enough strength to survive many years of hard use. The edge is sharpened with the typical short bevel of European prep knives, but a diamond sharpening steel and a few minutes of work can easily improve it. Daily maintenance will be needed if you use the knife frequently, but a few strokes of a honing steel reset the edge quickly.

Knives of this type could be considered dishwasher safe, but if you prefer keeping the edge and polish in good condition, be sure to wash and dry the knife by hand after use.

For a higher-quality version of the Bird’s Beak paring knife, see the Henckels S Bird’s Beak Knife.

Find this Boker Arbolito Knife:

 

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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