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.
Paul Chen Hanwei Jian Sword | Adam Hsu Tai Chi, Forged Spring Steel
1 min read
Designed by Tai Chi Sword master Adam Hsu and manufactured by Hanwei Forge’s master weaponsmith Paul Chen, the Hsu Jian Sword could be the last Tai Chi sword you’ll ever buy.
Forged from high carbon spring steel, this double-edged practice sword rivals the quality of combat weapons but in a build that’s light enough for the slow practice movements and quick strikes of Tai Chi. Students of this old art usually begin with wooden swords and become drawn into a long succession of better and more realistic weapons. That uphill climb could end with the Hsu Sword, built for a real weapon’s feel and durable enough to weather the years.
This one-handed Tai Sword is made from practical materials, some of which are not traditional. If you’re looking for the best sword at the best price, that’s a good sign, since many of the traditional materials are outclassed by less familiar modern synthetics. Paul Chen’s design comes in several different patterns, using exotic hardwood grips or longer lasting molded fiberglass. Be sure to ask your dealer what’s available if ordering sight-unseen.
Overall length of this fully tempered high carbon steel sword is 34-1/2 inches, including a 6 -1/2-inch handle with steel handguard and steel pommel. While the sword is rugged, it isn’t built for the heaviest action. Many masters of this skill preferred lighter, more flexible weapons and technique over force. The Hsu Tai Chi Sword follows a similar pattern, less than two pounds in weight with an open pommel designed to carry a tassel rather than for smashing in helmets.
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.
Designed by Tai Chi Sword master Adam Hsu and manufactured by Hanwei Forge’s master weaponsmith Paul Chen, the Hsu Jian Sword could be the last Tai Chi sword you’ll ever buy.
