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.



Scimitar Naginata Display Spear, Guandao | Martial Arts Black Dragon Polearm Weapon

1 min read

Scimitar Naginata Display Spear,Heavy polearms like the Black Dragon Naginata are some of the most difficult weapons to recreate. Attaching the heavy scimitar blade to the shaft requires considerably more than just insertion, and even modern, all-metal welded versions often have serious problems with this. If you would like a pole weapon to hang on the wall, the Black Dragon will do nicely. If you want a pole weapon to play with, and intend to take a practice swing at something now and then, you should look for something stronger. If you want a true naginata for display, you should get something more accurate since this Black Dragon is closer to the Guandao — a similar anti-cavalry polearm from old China. Naginata were lighter and faster than the guandao, with long sword-like blades rather than this heavy chopping weapon style.

This five-foot-long horsecutter wields a 21-1/4 inch carbon steel blade. The body of the blade has been blackened but has a polished edge, and the overall look is crude. The Black Dragon has not been professionally honed to a sharp edge since this is a piece for display only. Fittings and handle are lightly built, too fragile to solidly support the sculpted blade if the Black Dragon sees any action, even in practice. Even today’s combat steel guandao don’t match the standards of the real thing.

Guandao were designed for battles against cavalry, and the genuine weapons were strong enough to fell horses and sweep armored riders from their mounts. One of the original horsecutter blades is said to have weighed over forty pounds, but the modern versions range from twenty pounds to five. The Black Dragon symbolizes that weapon. There’s nothing wrong with owning a nice display piece, but if you expect more than that from the Black Dragon Naginata, you’ll be disappointed.

Find this Naginata :

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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