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.



Global Knife Block, Stainless Steel | Cutlery Storage 11 Slot G-835/KB

1 min read

Global Knife Block, Stainless Steel If you’re looking for convenient knife storage that’s compatible with the all-stainless steel look of Global knives, consider this stainless steel 11-slot knife storage block — also from Global Cutlery. The block is designed to hold ten Global knives and a Global sharpening steel. Many other brands will fit, but not all will harmonize with this modern look.

The block does use black polymer where it counts — in the non-slip rubberized base and the knife slot protectors — but otherwise, the block is polished stainless steel. The 11-1/4-inch tall block has a fairly small footprint only 5-1/2 inches wide by 10 inches deep, but to be practical, add the average handle length of five inches to the height. Locate the block where there’s clear access, not tucked under cabinets.

Compared to wooden blocks, the Global 11-slot block is a little light in weight. Under 3-1/2 pounds without knives, the block won’t be quite as stable if you grab for a knife and move before you should move. Don’t locate the block within reach of small children, who might grab for the shiny new fixture and tip it. Like all Global products, this block is very well-designed, but it will require a slight change in kitchen habits if you’re used to the stability of a heavy hardwood storage block.

Maintenance of this block is considerably simpler than for a wooden counterpart. There’s no reason to oil any part of the Global block and no worries about splitting or swelling. Moisture could create a different problem if you store knives which are still wet. Inside the slots, water droplets are slow to evaporate and don’t wick away through the block, as they do in wooden systems. Dry knives thoroughly before you put them away.

For alternative storage specially created for Global cutlery, check out the Global Knife Magnetic Wall Rack.

Find this Global Knife Block:

 

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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