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.



Mundial Knife Storage Block KB-9 | Solid Hardwood Laminated 9 Slot

1 min read

Mundial Knife Storage Block KB-9 The wide slot spacing of this wood storage block from Mundial of Brazil makes it a good match for most American and European brands as well. Thinner Asian knives will also fit, but the Mundial KB-9 block was designed for heavier blades.

With dimensions of 8-1/2 by 4-3/4 by 9 inches and a weight of about five pounds, the 9-slot block is stable and doesn’t take up too much space. The block actually has a smaller footprint than a comparable Wusthof block with the same number of slots. The largest Mundial knife slot in the block should hold an average santoku or chef’s knife but certainly not a cleaver. Consider whether the Mundial block fits your style of knife best before you buy. The block provides slots for 7 knives, with two other slots fitting a sharpening steel and a pair of kitchen shears.

The Mundial block does have a nice polish with smoothly chamfered edges and seamless laminated construction. Layers of hardwood lumber stacked with opposing grain patterns resist swelling and cracking but require some regular care. Spills wipe off easily, but all accessible surfaces of the block will need occasional oiling to protect the finish and repel moisture. Rubberized feet keep the block off the countertop and above most spills, but don’t leave water standing beneath it for long.

Wooden blocks are still the best way to store fine cutlery, protecting knife edges and wicking moisture away from blades. Place the block where it will be least exposed to steam and radiant heat. Uneven heating and constant moisture can put considerable stress on the block’s glue joints.

For a block of the same general size but with a different selection of slots, see the Wusthof 9 Slot Beechwood Block.

Find this Mundial 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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