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 Chef’s Knife Cutlery Set of 3 | Utility & Carving Tempered Edge w/ Rosewood Handles

1 min read

Victorinox Chef's Knife Cutlery Set ofThe stamped blades of Victorinox knives match the performance of more expensive forged designs but come up short on looks — unless you like black synthetic handles. If you’d prefer something nicer but with the same light, high-performance blades, consider this 3-Piece Chef’s Set featuring handle slabs of genuine tropical rosewood.

Of course the steel is more important, and there’s nothing to worry about in the blade quality of either the 4-3/4-inch utility knife, 8-inch carving knife, and 8-inch chef’s knife. Victorinox knives are uniformly well-made with a temper that allows easy sharpening and holds up to use without chipping. This is the type of temper most of us grew up with, and all our habitual skills — like smashing garlic cloves with the side of the blade — carry over to the use of these good knives. Compared to forged styles, there’s an increase in flexibility and a decrease in weight, both of which are good things for most prep work.

The big improvement, compared to the usual Victorinox knife with the black Fibrox handle, is the full tang riveted construction and a beautiful comfortable grip of polished rosewood. Rosewood has been my favorite material for knife handles for decades, and I’m not the only knife-lover with that opinion. Over-harvesting of prime timber in South American rain forests periodically results in an export ban and short supply, but even at more than $20 per board foot, rosewood is practical and economical for knife handles. Rosewood takes a high polish, and its rugged character holds up to hard use and high humidity without wearing away or changing shape. Like the stain-free blades, the handles would survive a trip through a dishwasher, but it wouldn’t be good for them over the long haul. Hand wash and dry the knives after use, and don’t leave them soaking in the dishwater for hours.

Find this Victorinox Chef’s Knife Set of 3:

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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