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 Japanese Nakiri Vegetable Bocho Knife | Classic Cleaver w/ Plain Edge or Granton
1 min read
The nakiri bocho, a common knife in Japanese kitchens, usually has a rectangular cleaver style blade with a rounded cutting edge on the forward corner of the blade. Wusthof’s Classic Nakiri Vegetable Knife follows the same general pattern but with the strong forged bolster style of Wusthof’s Classic knives. Claims that the Wusthof version is thirty percent sharper than ordinary Asian equivalents might be true enough, but ordinary blades in Asia aren’t remarkable.
It’s a safe bet that this is a much better knife than the cheaper hardware store versions you’ll find overseas, priced for the low-income household. Wusthof makes this knife of high quality forged Solingen stainless steel, accurately tempered and ice-hardened for extra toughness and long-lasting cutting edge. This style of cleaver really is handy in the kitchen but is used mostly for cutting vegetables and fruits. In many applications, chefs use it like a cook’s knife for mincing, chopping, and slicing. Unlike some high-end Asian cutlery, the Wusthof nakiri is tempered for toughness and easy sharpening. If you cross the line into slicing meat with this nakiri and happen to chop through a bone, don’t worry. The edge will hold up to it.
Though the nakiri isn’t a common style in American kitchens, it’s a fast crossover because it’s very efficient and easy to use. Not many will miss the pointed blade of a chef’s knife, since few use the larger cook’s knives for detailed piercing and gouging. This knife puts all the cutting edge close to the cutting board and has enough blade width for very controlled work. Wusthof also makes this knife in a santoku style with a granton hollow grind for an even more efficient cut.
The Wusthof Classic series features polymer-slab handles fastened securely to full tangs with stainless steel rivets. Always wash these fine knives by hand to protect the finish and the cutting edge.
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 nakiri bocho, a common knife in Japanese kitchens, usually has a rectangular cleaver style blade with a rounded cutting edge on the forward corner of the blade. Wusthof’s Classic Nakiri Vegetable Knife follows the same general pattern but with the strong forged bolster style of Wusthof’s Classic knives. Claims that the Wusthof version is thirty percent sharper than ordinary Asian equivalents might be true enough, but ordinary blades in Asia aren’t remarkable.
