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.
Wusthof Classic Forged Carving Knife & Fork Set | Comes with Presentation Gift Box
1 min read
The six-inch carving fork and eight-inch carving knife in the Wusthof Classic Carving Set bring hand forged quality and strength to the dinner service. This elegant pair has a rugged build that serves equally well in the kitchen. As much care went into the production of this tempered high carbon stainless steel fork as into the matching carving knife. The Wusthof set is a good choice for those who still prefer the heavier European style of forged cutlery.
Both are forged from single pieces of Solingen alloy stainless steel. The six-inch tines of the fork are precisely tempered and rounded for minimal contact with the blade of the carving knife, protecting the edge from damage during use. The extra length of the double tines holds meat and poultry securely — aiding in accurate carving and serving.
The Wusthof Carving knife features a narrow but strong blade with a plain edge easily honed with a sharpening steel. Heavier than many modern knife designs, the blade’s bolster and full tang handle balance the weight of the blade and provide a secure grip. Wusthof’s special steel holds an edge well and resists stains and corrosion. Taper ground with a strong edge, the knife won’t be damaged by slicing through an occasional small bone. A few strokes of a honing steel sets the edge right again when dulled. Polymer slabs accurately fitted to tang and bolster remain stable and gap-free in spite of moisture and heat. With a look like dark hardwood, the composite handles last much longer than natural materials. Though you won’t find many innovations in this set, it’s a dependable pattern from a company well known for quality. The presentation box of brushed aluminum serves well enough for storage, but doesn’t impress.
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.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
The six-inch carving fork and eight-inch carving knife in the Wusthof Classic Carving Set bring hand forged quality and strength to the dinner service. This elegant pair has a rugged build that serves equally well in the kitchen. As much care went into the production of this tempered high carbon stainless steel fork as into the matching carving knife. The Wusthof set is a good choice for those who still prefer the heavier European style of forged cutlery.
