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.



Shun Premier Slicing Kitchen Knife, Pakkawood Handle | Best in Blade Magazine By Tim Malzer, 9-1/2 Inch

1 min read

Shun Premier Slicing Kitchen Knife,The perfect knife for precision slicing of meat, fruit, and vegetables, the Shun Premier 9-1/2-Inch Slicing Knife fits the practical work of the kitchen and the showmanship of service. The combination of high-tech steel and hand craftsmanship won the Premier series the 2010 Kitchen Knife of the Year Award from Blade Magazine.

Shun took inspiration from the words of German celebrity chef Tim Malzer when designing the Premier TM (Tim Malzer) series. Chef Malzer believes that good knives make the work go better and improve the quality of the cooking. You’ll have every chance to prove him right with this beautiful slicing knife.

Shun includes 33 layers of high carbon stainless steel in the Damascus-type blade, with 16 layers of tough alloy steel on either side of the cutting edge core of harder VG-10. Shun reduces cutting drag in several ways. The slightly rippled surface of the thin blade offers less resistance in the cut, breaking up contact between the steel and the food. The more acute bevel of the blade — 16 degrees on each side — slides into the work with less pressure. The main surface of the blade shows the traditional hand-hammered pattern of tsuchime, so that only the peaks of the wave pattern touch the food. The VG-10 core with a Rockwell hardness between 60 and 62 stays razor-sharp much longer than ordinary knives. All that adds up to a perfect cut and thin slices that fall away from the knife without tearing.

Shun also reworked the grip, creating a style western chefs prefer. The shape of the walnut Pakkawood fits the hollows of the palm comfortably and securely. Pakkawood’s resin injection and layering give the appearance of real wood but exceed the natural material in terms of durability and moisture resistance.

For a really refined slicing knife, see the Yoshikin Global Yanagi Sushi Knife.

Find this Shun Premier Slicing Knife:

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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