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.
Henckels International Wooden Steak Knife Set | Full Tang Stamped Stainless Steel
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The J.A. Henckels International Traditional 4-Piece Steak Knife Set uses natural hardwood handle slabs that many will prefer over the usual dark polymer versions. Plastic composites may have much the same look as finished wood, but knives with composite handles never have the same feel.
The International Traditional series features high carbon stamped stainless steel blades and full tang construction, differing from the International Classic pattern only in handle materials. The blades of this set are half serrated and half plain edged — the cutting action lasts even when tips of the serrated teeth dull. Sharpening shouldn’t become necessary. The shape of the handles is designed for table service rather than kitchen prep. Most diners will find them comfortable and easy to use.
The International 4-Piece Steak Knife Set doesn’t have the bulky shape of many modern steak knife patterns. The steel is also light compares to Henckels’ more expensive forged steel blades. The stamped steel knife blanks lack bolsters, which many consumers expect to see in Henckels knives. The blades are still of good quality, even though the design has been simplified.
Covered by a lifetime warranty against defects, the set’s guarantee has the same abuse exceptions as for other Henckels knives. The steel was chosen for edge holding rather than complete stain resistance and should be hand washed and dried. Wooden handles could be damaged by dishwashing machines, and blades could spot and rust if machine washed.
Find this Henckels International Wooden Steak Knife Set:
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.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
The J.A. Henckels International Traditional 4-Piece Steak Knife Set uses natural hardwood handle slabs that many will prefer over the usual dark polymer versions. Plastic composites may have much the same look as finished wood, but knives with composite handles never have the same feel.
