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.



Forschner Victorinox Butcher Knife | Granton Stainless Steel 10 inch 40638

58 sec read

Forschner Victorinox Butcher Knife Part of the very practical and economical line of stamped steel knives from R.H. Forschner / Victorinox, the 10-inch Butcher Knife with black Fibrox handle now sports the granton grind of a modern santoku.

In theory, the multiple hollows of a knife’s granton decrease surface contact between knife and food. Reducing friction eases the work. The result should be a thinner slice with less distortion. In addition to this good effect, the hollows break the suction between blade and sliced food, allowing the carrot or zucchini slices to fall away without stacking up on the santoku’s blade. Although I’ve seen that at work to some degree in regards to my own santoku, I doubt that the effect would be noticeable on a butcher’s knife.

Apply the granton to a heavy butcher’s knife built for dismembering carcasses, chopping joints, and slicing portions for roasts and steaks, and I’m not convinced there’s an advantage at all. Possibly there’s a half ounce savings in weight of the steel — which you’ll never notice — but aside from that, the granton only weakens the blade and shortens its life. Butcher knives don’t need this.

The Victorinox Butcher Knife with granton otherwise lives up to the high standards of R.H. Forschner. Simply made from accurately ground high carbon stainless steel, this rat tail tang knife is lighter and easier to use than traditional forged counterparts. The thickness of the blade gives the knife the stiffness and strength needed for heavy work. Consider the granton an expensive decoration — the original model costs considerably less.

Find this Victorinox Butcher 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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