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.



Kung Fu Wushu Competition Mens Sword w/ Scabbard | Chinese Handmade Double Edge IWF

57 sec read

Kung Fu Wushu Competition Mens Sword w/The nine men’s sizes of this high-quality Wushu Straight Sword should offer a perfect fit for any student of the art. Forged at the famous Dragon Well of Lungchuan Village, China, the handmade straight sword meets the competition standards set by the International Wushu Federation and comes with a validating certificate to prove it.

Similar to the Tai Chi straight sword, this fast blade of high carbon spring steel features a flattened diamond cross-section blade, hollow ground to provide light weight and a strong central spine. Flexible enough for the fast acrobatics of wushu competition, the Dragon Well Straight Sword still has enough strength to take a good hit without damage.

Solid brass bladeguard and pommel are both functional and decorative with strong bolsters bracing the ends of the lacquered hardwood grip. The matching scabbard features lighter brass fittings with intricate designs pressed over the hardwood sheath.

Certification by the IWF guarantees a level of workmanship both wushu students and sword collectors should enjoy. Dragon Well Forge has a long history and a solid reputation that reaches back at least 26 centuries but produces all levels of swords from souvenir to master quality. IWF’s backing of this model means you’re getting one of the good swords, not the lightly built trinket version.

Sizes cover a range from 34-3/4 inches overall length to 43-1/4 inches and weights from just over one pound to a little more than a pound and a half. Consult a teacher of your chosen style for advice on proper fitting.

Find this Mens Wushu Competition Sword :

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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