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.
Pudao Horse Cutter Sword | Wushu Training Weapon | Chinese Military Replica
59 sec read
The Pudao or Horse Cutter Sword was designed for heavy work. Carried by Chinese infantrymen, this long weapon formed the footsoldier’s primary defense against cavalry. Originally, the blade of this chopping broadsword and staff combination was heavy enough to take out the legs of a charging horse.
Toned down several levels to meet the needs of modern Wushu athletes, this chrome plated spring steel blade joins to a short staff and sports a ring pommel of matching chromed steel. Sixty-three inches overall, the weapon only weighs 2-1/2 pounds — great for the acrobatics of Wushu or for learning movements of this ancient combat form. The build isn’t meant for striking practice and could easily be damaged by full force contact with targets.
To save weight, the blade has been shortened to 22 inches, compared to 27 inches for the combat quality version from Tiger Claw. The tempered spring steel blade flexes but is stiffer than light Wushu swords and not intended to bend to the same degree. For transport, a black nylon sheath accompanies the Pudao, form-fitted to give some protection to both blade and bystanders. Even in the sheath, wield this horse cutter carefully.
The blade arrives unsharpened and should be left as is, since any grinding of the edge could loosen the chrome. Visually, this blade won’t pass for a combat pudao. In spite of that, the Pudao Horse Cutter Sword from Tiger Claw fits training needs well, giving students the chance to adapt to new movements and skills before tackling the heavier and more realistic versions of this ancient polearm.
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.
The Pudao or Horse Cutter Sword was designed for heavy work. Carried by Chinese infantrymen, this long weapon formed the footsoldier’s primary defense against cavalry. Originally, the blade of this chopping broadsword and staff combination was heavy enough to take out the legs of a charging horse.
