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.



ScissorPro Chef’s Choice Scissors & Shears Sharpener | Diamond Hone 500, Coarse or Fine

56 sec read

ScissorPro Chef's Choice Scissors &One of the trickiest tools to sharpen correctly at home is a pair of scissors. It always looks like an easy thing to do, but unless the edges of the blades meet at exactly the right angle, you might as well just buy a new pair. The Chef’s Choice 500 ScissorPro lets owners sharpen many types of scissors perfectly, matching professional standards you’d only otherwise get by shipping the shears off for factory service.

Two sharpening slots hold abrasive discs in fine and coarse grits. The abrasive is industrial diamond, long-lasting and fast-cutting. Magne-Flex guides hold scissor blades in the right position as they pass through the slots, using plastic springs and magnets to ensure no mistakes are made. The diamond abrasive cuts quickly and without excessive heat, so there’s no risk of damaging the temper of the cutting edges. One wheel sharpens the edge of the blades and the second wheel shapes the blade and sets the proper angle.

Anyone using the machine should read the manual first, because an understanding of how the blades should be set definitely helps. Although the guides do a good job of producing the correct angles, you still have to follow the procedure exactly to get good results.

Warranted for one year, this counter-top sharpening system plugs into any standard AC outlet. The ScissorPro Diamond Hone 500 sharpens right-handed scissors, left-handed scissors, poultry and kitchen shears, sewing scissors, and even fly-tying scissors. Chef’s Choice warrants the machine against defects in parts and workmanship for one year.

Find this Chef’s Choice ScissorPro:

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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