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.
Tai Chi Broadsword | Martial Arts Training Sword w/ Sheath
1 min read
This Tai Chi Broadsword, forged in the district of Lung Chuan in China, possibly at the Shen family foundry, comes from a region legendary for its high quality weapons. Visitors to the district in recent times comment that it’s still easy to find a good sword there, but it usually comes with a poor sheath. That’s the case here, and with the Lung Chuan Tai Chi broadsword I own.
In particular, the decorative fittings on the sword and sheath are flimsy and look cheap. Construction is a bit loose, and even though this is a training sword, the makers certainly could have exercised more care. Mine arrived with a blade that rattled in the handle and pressed brass plate hardware that I wouldn’t trust on a trinket box.
In spite of that, this can be a good Tai Chi training sword. The blade is the best part, hand forged from high carbon steel by people who do know what they are doing but generally don’t sell their best stuff to the tourists. I’m sure the average Lung Chuan swords exported to the West wouldn’t ever be offered to their good customers in China. This blade is traditionally shaped, with a stouter section for parrying (near the grip) and lighter steel as you approach the end of the blade. To me it seems more a light saber than a broadsword (which would have a wider section towards the tip), and it’s a good weight for forms practice. An added plus is that tempered high carbon steel really is good for more than practice. It’s a usable sword. I was able to tweak the weapon by tightening handle fittings and molding epoxy into the gaps between handle and blade, and I’m happy with it.
If you saw this at the market in China, you could haggle and get a good sword for a good price. In America, sometimes we have to take what we can get. Just be prepared to do some finishing work on it yourself.
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.
This Tai Chi Broadsword, forged in the district of Lung Chuan in China, possibly at the Shen family foundry, comes from a region legendary for its high quality weapons. Visitors to the district in recent times comment that it’s still easy to find a good sword there, but it usually comes with a poor sheath. That’s the case here, and with the Lung Chuan Tai Chi broadsword I own.
