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 S Peeling Bird’s Beak Knife | Full Tang High Carbon Stainless Steel Cutlery
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This bird’s beak paring knife from J.A. Henckels features the same rugged slab handle build and full tang high carbon stainless steel as the larger knives in the Henckels line. The bird’s beak has a very specialized function. Designed for curved peeling and shaping of garnishes and fruits, the bird’s beak knife will be more familiar to graduates of culinary academies than to most home chefs.
The professional taper grind of the cutting edge makes peeling fruits and vegetables accurate and efficient, with much less drag than a cheap paring knife with only a crude edge bevel. The curved edge makes hand peeling of convoluted roots a little more efficient, but this isn’t likely to be the knife you grab first. Most of us are used to simpler blades with straight edges and peel carrots with patented peelers instead of knives.
This is a paring knife for those who want to master the old hand skills and pass culinary exams. While not essential for the average kitchen, it can be a nice gift for those who want to own the entire range of fine cutlery available. With knives like these added to your collection, you can be ready for absolutely anything. For ordinary chores like peeling potatoes, the knife makes a difference but only with lots of practice. Expect to be frustrated at first.
The plain-edged blade easily hones with an ordinary steel, and the stain-free steel is dishwasher safe. For the best maintenance of edge and finish, give the knife a quick hand wash and dry before storing in a hardwood knife block.
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...
This bird’s beak paring knife from J.A. Henckels features the same rugged slab handle build and full tang high carbon stainless steel as the larger knives in the Henckels line. The bird’s beak has a very specialized function. Designed for curved peeling and shaping of garnishes and fruits, the bird’s beak knife will be more familiar to graduates of culinary academies than to most home chefs.
