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.


Wusthof Knife Case for 25, Portable Storage & Travel Luggage | Professional Cutlery Suitcase, Black Naugahyde

1 min read

Wusthof Knife Case for 25, PortableThe luggage-quality Knife Suitcase from Wusthof safely transports up to 25 knives, plus kitchen utensils, gadgets, and even a few personal items. Made from leather-like naugahyde, the Knife Suitcase holds up to the rough handling all checked luggage can expect.

Storage capacity is good enough to transport a full kit to and from culinary school or professional appointments. The main compartment of the soft-sided bag is reinforced by a removable plastic storage tray, allowing chefs to lift out their knife collection as one piece. The back compartment of the white tray is a bin where essential gadgets can be kept handy. Internal flaps seal the knife compartment and provide extra separated storage for larger kitchen tools. Smaller pockets in an outer section store pen and pencil and other small odds and ends like notebooks and business cards. Access to that zippered compartment doesn’t require opening the main bag. The dual zippers on the main compartments may be padlocked together for better security while in transport.

The bag will be carrying plenty of weight but is built to hold up to it, and the two carrying systems make hauling the knife case through airports as comfortable as possible. A canvas strap running around the case is the foundation for the wide suitcase-style naugahyde handle and puts very little stress on the bag’s seams. Also connected to that foundation strap, the wide padded shoulder strap offers a restful second load support. The strap snaps on and off the bag quickly and stores in one of the outer pockets for check-in.

Although not quite so durable as genuine leather, naugahyde is long-lived and easily wiped clean. With ordinary care, the Wusthof Knife Suitcase should last for years.

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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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