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.
Tiger Claw Broadsword | Wushu Training Spring Steel Sword in 26, 28, 30 or 32 Inch
54 sec read
In the progression from wooden training sword to the real combat weapon, this sword ranks low — just above wood in quality. For beginners, it’s still a reasonable choice, built for learning movements rather than strikes. The heavy handguard and pommel as well as the blade itself are chrome-plated steel. The weight of the traditionally heavy slashing blade has been cut back, placing less stress on hands and wrists new to the trade.
Though flexible, if bent too far or too often to test the ability to return to its straight form, plating could be weakened and broken loose. Wushu weapons are often expected to flex as far as 180 degrees without damage. Wushu broadswords made of heavier steel usually have a maximum bend of 90 degrees, and often less. Striking targets certainly could damage this lightweight training blade, and trying to put an edge on it isn’t recommended. Chrome plating doesn’t go very deep.
For learning forms and demonstrating early skills, this is an appropriate quality of weapon. Advanced students build upon the skills acquired with less dangerous swords such as this one.
Available in lengths from 26 to 32 inches, the broadsword should be carefully matched to the person who wields it. While some match different lengths to a person’s height, old methods used measurements from palm to shoulder, throat, or brow. Shorter blades are easier to handle, but the true length of a correctly matched blade is dependent on style and teacher. Essential aspects of movements could be missed or misinterpreted with a mismatched blade.
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.
In the progression from wooden training sword to the real combat weapon, this sword ranks low — just above wood in quality. For beginners, it’s still a reasonable choice, built for learning movements rather than strikes. The heavy handguard and pommel as well as the blade itself are chrome-plated steel. The weight of the traditionally heavy slashing blade has been cut back, placing less stress on hands and wrists new to the trade.
