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.



Chinese Martial Arts Competition Sword, Women’s | Wushu Straight Forged Spring Steel IWF

1 min read

Chinese Martial Arts Competition Sword,This fine competition-quality straight sword from Dragon Well Forge of Lungchuan, China, shows the same refinements as the men’s version but in a size range tailored to a woman’s smaller frame. Nine sizes provide the right fit for most kung fu students, while the appearance of the sword makes it an excellent collectible.

Designed to be light and fast, the Dragon Well Straight Sword qualifies for competition use in events approved by the International Wushu Federation. A certificate validating that the sword meets IWF standards accompanies each blade. Not so heavy as a combat blade, the workmanship still meets traditional standards, and the sword is definitely weapons-grade and not a practice toy. The high carbon forged spring steel blade has been accurately hollow ground to create a central spine in this double-edged sword, giving it the flexibility and response necessary for wushu and the strength to survive impacts as well.

Fittings for both sword and scabbard are polished solid brass with lacquered hardwood forming the sheath and the handle. Swords differ from the men’s versions slightly. A men’s sword with a blade length of 31-1/4 inches has an overall length of 39-1/4 inches and a weight of 1.32 pounds. The equivalent women’s sword with the same blade length has an overall length of 38-1/2 inches and a weight of 1.29 pounds. Women’s sizes may not suit all women who take up wushu sword practice, and there’s certainly no reason stronger individuals couldn’t choose the heavier men’s version.

Fitting the sword to the person is extremely important, since routines often include whirling movements which place the face in danger if the blade is too long for the student. Teachers should provide expert advice on fitting, but one of the old standards from Tai Chi Sabre measures the length of the sword as the distance from eyebrow to waist.

Find this Women’s 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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