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.
Exotic Weapons Hard Whip Staff Bian | Stainless Steel Baton Training Weapon
1 min read
Though this brutal solid steel baton is marketed as a Bian or Hard Whip Staff, it’s neither a whip nor a whip staff. Whip staffs are usually about four feet in length and slender — hardwood instead of steel. Fast movement and painful whip strikes form core movements in the weapon’s applications.
This Hard Whip or Bian bears more resemblance to a police baton than a whip staff. Twenty eight inches of solid stainless steel, weighing over five pounds, would be dangerous if it were nothing more than a plain steel rod. With beaded ribs placed every few inches on the striking section, this hard whip could effectively catch and parry edged weapons. Impacting on an opponent, the beads focus the force of the strike on a very small area. Shattering bones should be easy, and could happen even in practice.
The hard whip’s design is simple but effective, with a heavier turned handle section and a wrist lanyard to help retain the Bian in your hand and not your opponent’s. The smooth finish makes the grip a little uncertain. Take care when performing fast practice moves. Using the lanyard gives you a fall back if the heavy baton slides out of a sweaty hand.
At five pounds, action will be slow compared to the traditional whip staff. The delivery of a Bian’s blow won’t involve the flexibility or speed of a bullwhip or the lashing effect of a sjambok, but this weapon would be right at home in a country where those other barbarous tools are still used on people. In civilized societies, this Bian won’t pass as a walking stick. The only safe application is as a training tool — in public be sure to carry the Bian in the nylon carrying case. It would be just as effective still in the bag.
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.
Though this brutal solid steel baton is marketed as a Bian or Hard Whip Staff, it’s neither a whip nor a whip staff. Whip staffs are usually about four feet in length and slender — hardwood instead of steel. Fast movement and painful whip strikes form core movements in the weapon’s applications.
