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 Forschner Chef’s Knife Full Tang | Large Kitchen Cutlery, 12 Inch

1 min read

Victorinox Forschner Chef's Knife FullA chef’s knife with a 12-inch cutting edge is a little beyond the range of most people, since a classical knife that large is too heavy for most to use comfortably, and a good forged knife of that size costs a pretty penny. The 12-inch Chef’s Knife from R.H. Forschner/Victorinox fits budgets and kitchens better than the usual full-sized blade.

Stamped steel doesn’t mean poor quality here. High carbon stainless steel and a fully enclosed tang, wrapped by a molded black Fibrox handle, match the functional quality of more expensive designs. The knife has the secure grip you’d find in forged versions, but with a lighter overall weight. The bolster here is formed Fibrox, not heavy forged stainless steel. The slightly textured handle surface adds a little more leverage for heavy work.

Another weight reduction comes from the thinner blade stock. Forged knives generally provide more steel than is absolutely necessary — with quality stamped or cut knives like this one, you get blades that perform as well without the extra weight. Some owners may want to grind the bevel a little more extreme than the angle set by the factory, but if you use the knife for heavy chopping or for tougher chores like dividing hard squash, the bevel chosen by Victorinox is good enough and actually will stand up to hard work better than a thinner edge.

The 12-inch chef’s knife holds an edge well, but expect to hone it with a kitchen steel now and then to keep the cutting edge in top condition. When well worn, refurbish it at home with ordinary whetstones. Probably the most use you’ll get from this good knife isn’t for the unusual tasks when you need the blade length — you’ll find it most handy for ordinary slicing and prep. The extra edge and the light weight add up to more efficient work. Once you get accustomed to the longer blade, you’ll wonder why you didn’t have it before.

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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