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.
Messermeister Chantry Knife Sharpener, Manual Hone | European & American Cutlery Sharpening in Black, White, Silver, Red
1 min read
Manufactured in Sheffield, England, the Chantry Knife Sharpener has a fine reputation and is even on permanent display at the New York Museum of Modern Art. The honing action mimics the effect of a butcher’s steel, resetting the edge of the blade without removing metal.
Two rotating steel hones fixed in the cast iron housing provide the sharpening action. The angle of the honing rods is fixed at the standard European bevel of approximately 25 degrees. That’s not as acute as the bevel of harder and narrower Asian cutlery, so don’t use this sharpener on high-end Asian knives like Shun. Nearly any American or European knife will fit, but worn knives may take some work before the edge fits the sharpener and the device produces really good results.
If beginning with very dull and worn knives, you may need to restore the edge with whetstones or have the knives professionally refurbished. Knives in good condition usually only require resetting, since at a microscopic level the softer European style of steel folds over slightly during use instead of chipping or wearing away. Stroking the edge along a harder steel rod sets that invisible edge straight again.
Use enough downward pressure to rotate both honing steels as you pull the blade through the sharpener. Keep the blade vertical in the slot, and only a half dozen strokes should set the knife right again and restore razor-sharp cutting action. The Chantry manual sharpener from Messermeister is available in four colors including black, white, silver and red.
For a handy knife hone set at the correct bevel angle for Asian cutlery, see the Chef’s Choice 463 Pronto.
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...
Manufactured in Sheffield, England, the Chantry Knife Sharpener has a fine reputation and is even on permanent display at the New York Museum of Modern Art. The honing action mimics the effect of a butcher’s steel, resetting the edge of the blade without removing metal.
