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.



Competition Wushu Broadsword from Dragon Well Forge | Martial Arts Chinese Battle Ready Sword

1 min read

Competition Wushu Broadsword fromThe fine craftsmanship of this competition broadsword from Dragon Well Forge of Lungchuan, China, makes this wushu weapon an excellent collector’s piece. One of the best broadsword choices for training, this sword comes in nine different men’s sizes. Check with your teacher for guidelines on fit, since proper length varies with the style of practice.

Approved for competition use by the International Wushu Federation, the broadsword comes with a certificate verifying that the sword meets all IWF standards. Refinements include a light hollow ground blade with a strong but flexible spine — good for the fast movements and flourishes of wushu routines. The spring steel used in this sword will take a fine edge, and the construction is certainly good enough to be dangerous, although it’s not as strongly made as a heavier combat version. Bladeguard and pommel are solid brass, and the handle is a strong rat-tail tang within a tapered hardwood grip.

Fittings on the hardwood sheath are polished brass, and the workmanship of the sheath is much better than many of the combat-quality swords from Lungchuan. Calligraphy decorates the black lacquer of the scabbard; symbols engraved in the blade itself translate as Quian Kun, or Heaven and Earth.

The nine different sizes cover a range of blade lengths from 27-1/4 inches to 35-1/4 inches, overall lengths from 33 inches to 42 inches, and weights from just over one pound to 1.6 pounds. Choosing the right size of sword is very important. One measurement system in Tai Chi uses the distance from eyebrow to waist as the critical standard, but different styles use other proportions. Somewhere here is a size that fits.

Find this Wushu Broadsword:

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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