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.



Victorinox Ceramic Chef’s Knife | Flexible Kitchen Blade, Zirconium Oxide 6 Inch

1 min read

Victorinox Ceramic Chef's Knife The Victorinox Ceramic Chef’s knife outperforms not just steel knives but many other ceramic knives as well. The Cutlery Allied Trade Research Association tested the new zirconium oxide knives from Victorinox and judged them three times more flexible than other ceramic knives in the test, with a edge that last five times as long.

If you’re used to steel knives, the white blade and black Fibrox handle of the Ceramic Chef’s Knife may startle you, but make a few cuts with this unusual knife and you’ll know why ceramic knives won’t be going away. On a microscopic level, the edge of a fired ceramic knife is angular instead of rounded like steel. You’re actually cutting with the edge of a crystalline lattice instead of forged metal, so the cutting action is noticeably different.

Since zirconium oxide doesn’t rust, the only wear and tear on the edge comes from use. These tougher ceramics, fired at temperatures over 2700 degrees F, lessen the owner’s worries about broken blades and chipped edges but don’t remove them completely. The ceramic could break if dropped or flexed, and the cutting edge could chip if used on a hard surface or twisted while under pressure. Small chips don’t severely degrade the performance of this knife, but following the manufacturer’s recommendations for both use and maintenance prevent most issues. The Chef’s Knife is more a slicing tool than an all-purpose knife. Keep your old steel knife around for the tougher jobs.

Clean the Ceramic Chef’s Knife with a mild detergent solution, not the dishwasher. The white blade isn’t affected by acids and won’t rust or transfer flavors to food. The non-porous ceramic also resists stains and sheds food particles. If owners learn the new rules and respect the knife’s limits, the cutting edge could stay sharp for years of normal use.

Compare to the Kyocera Ceramic 3-piece set, a basic assortment of 3 high-tech ceramic slicers plus a ceramic peeler.

Find this Victorinox Chef’s 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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