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’s Culinar Carving Set brings beauty as well as function to the dining table and is rugged enough for work in the kitchen as well. This all-stainless-steel carving set replaces wood or polymer components with satin-finished metal for a look that won’t fade.
The six-inch fork and eight-inch knife are both forged from single blanks of high carbon stainless steel and carefully tempered for flexibility and strength. The highly polished blade of the knife merges with a strong forged bolster and full handle tang. Although at first glance these seem like heavy one-piece tools, the handles of both the knife and the fork are hollowed slabs of 18/10 stainless steel, more resistant to stains and corrosion than the stain-free blades and tines. The sides of the handles fit so perfectly to bolster and tang that the joints are difficult to spot. A large stainless steel rivet embossed with the Wusthof Trident logo binds the structure together.
Tines of the fork have smooth rounded shapes which won’t conflict with carving. The six-inch tines provide plenty of control for deep slicing in large cuts of meat. The carving set includes a brushed aluminum storage and presentation case with foam inserts for protection of this fine pair of tools. You should enjoy the action of this set as well as the sleek modern appearance and award-winning design.
Maintenance is simple, but don’t plan to run this set through the dishwasher. The steel of blade and tines was chosen to keep a sharp edge as well as a high polish. Allowing food to dry on the carving set, or washing them in the caustic heat of a dishwasher, could mar the finish. A hand wash and dry after service is all that’s required.
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...
Wusthof’s Culinar Carving Set brings beauty as well as function to the dining table and is rugged enough for work in the kitchen as well. This all-stainless-steel carving set replaces wood or polymer components with satin-finished metal for a look that won’t fade.
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