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.



Henckels Steak Knives w/ Kitchen Hardwood Block | Full Tang Plain & Serrated Twin Gourmet 9

1 min read

Henckels Steak Knives w/ KitchenWith their own hardwood storage block these Henckels Twin Gourmet Steak Knives won’t get in the way of your kitchen work. In the table setting, you’ll get the best qualities of both plain and serrated edge styles in these combo-edged knives.

With stamped steel blades and triple-riveted composite handle slabs over full length tangs, these high carbon stainless steel steak knives fit the hand comfortably and perform well. The slender points feature plain cutting edges which can be sharpened at home, so the part of the knife which contacts the plate can be quickly restored. For heavy cutting, lean into the work with the serrated portion nearer the handle. Unless diners saw through bone with the sharp teeth of the knife, this section should be serviceable for years.

The steel in the Twin Gourmet series isn’t as stout as the older styles of J.A. Henckels knives, which are forged with thicker steel and heavy bolsters. That isn’t essential in a knife meant for dining, but some returning customers may expect all Henckels knives to be forged. Henckels’s most modern product lines use new methods to bring quality and dependability to a lighter and economical design.

Consider these knives stain-resistant rather than stainless, and don’t put them through the dishwasher if you hope to keep finish and edges in top shape. The alloy steel of these knives could blemish if washed in acid solutions or if food is left to dry on the blades. A quick hand wash and dry after use, and storage in the convenient knife block is the best approach to maintenance of this good knife set.

Find these Henckels Steak Knives:

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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