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.



Ceramic Utility Knife by Victorinox | New & Improved Kitchen Cutlery, 4 3/4 Inch Blade

1 min read

Ceramic Utility Knife by Victorinox If you’ve not tried ceramic knives before, be careful when you work with this 4-3/4-inch Ceramic Utility Knife from Victorinox. The edge of the zirconium oxide blade is second only to diamond in hardness and so sharp you’ll need some new knife skills.

Victorinox improved their current ceramic blade prep knives and this newer product line offers increased flexibility and much better edge retention. Resistance to side pressure has been an issue with ceramic blades, and the new Victorinox ceramics offer three times the strength of knives from competitors. That extra strength also backs up the edge, giving the knife a razor sharpness that lasts five times as long in tests conducted by an independent research lab.

Ceramic knives as yet are well-designed for slicing but not for rugged work like chopping or boning. The black Fibrox handle offers users a secure grip for peeling and trimming fruit and vegetables, but be careful which way the edge points. This isn’t a knife edge you can safely press against your thumb, so be prepared to learn some new tricks. The knife should be used in straight cuts only if used on a cutting board. Choose wood or poly to prevent damage to the edge, but also use less pressure and don’t pivot the edge against the cutting surface.

Properly handled, this zirconium oxide knife could last for years of daily use without resharpening and still be razor sharp. A ceramic edge degrades differently than a steel edge, becoming microscopically jagged instead of blunt. Even a worn ceramic edge is sharp. Worn knives can be resharpened, but you’ll need a diamond stone to try it at home.

Handwash the knife with mild detergent — the blade resists stains and won’t rust. The ceramic surface has a natural, non-stick quality and won’t impart unwanted flavors to food.

See the Victorinox Ceramic Santoku for a larger knife built with the same zirconium oxide ceramic.

Find this Ceramic Utility 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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