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.
Hanwei Side Sword for Practical Sparring | German Authentic Replica Rapier w/ Forged Blade
59 sec read
CAS Hanwei based their modern Side Sword on an old German pattern and didn’t change it much. Using some modern substitutes for old materials, and much improved modern steel, this is the same popular sword that was a favorite of both civilians and military in old Europe.
Side swords combine the cutting action of a longsword with the piercing design of the rapier. The hybrid form sometimes failed to present the best features of either type well. This German design combines a light and fast cutting blade, a slender piercing tip, and a complex handguard. The combination offers more fighting potential than the average swordsman of today could master.
The 37-3/4-inch sword includes a perfectly forged double-edged blade that’s only slightly heavier and slower than a rapier’s foil. The entire sword weighs two pounds and eight ounces, with much of that weight focused in the unusual handguard and grip. In keeping with the rapier concept, there’s an option here for placing a fingertip past the main guard. With fingertip control at the unsharpened ricasso, the blade’s accuracy improves. Protecting that exposed finger required a second smaller cross-guard and a specialized second basket guard for the leading finger. A wirebound grip and heavy steel pommel add balancing weight and bludgeoning potential to the rear of the sword.
This fully functional side sword with authentically designed scabbard has all the features of the weapons that actually inspired the term “swashbuckler.” Remember, it’s made for mayhem — the side sword from CAS Hanwei is the real thing.
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.
CAS Hanwei based their modern Side Sword on an old German pattern and didn’t change it much. Using some modern substitutes for old materials, and much improved modern steel, this is the same popular sword that was a favorite of both civilians and military in old Europe.
