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.


Tai Chi Competition Straight Sword, High Carbon Spring Steel | Chinese Kung Fu & Wushu Professional

1 min read

Tai Chi Competition Straight Sword,The subdued look of this Tai Chi straight sword from Dragon Well Forge of Lung Chuan, China, gives the weapon an almost antique appearance. Satin polish on the hardwood scabbard and handle blend well with the low luster of the solid brass fittings.

The Dragon Well Forge tai chi sword really raises the bar for tai chi players, whether or not they practice competitive wushu. This is not one of the extra-light styles of Tai Chi toy practice swords; this one has the feel of a real weapon but the fast action of a wushu quality blade. The kit includes a certificate which guarantees the sword meets the International Wushu Federation’s uniform competition standards, so whether you intend to train in private or compete in public, you’ll know you have the proper gear.

The double-edged straight sword comes in eight different sizes to match the stature of nearly any tai chi player. Sizes range from 35.65 inches overall and weight of 1 lb. 6.4 ounces to 44 inches and 1 lb. 11.3 ounces, and are meant to fit tai chi students from under five feet tall to over six feet tall. Be careful to choose the right blade for your own body type.

The double-edged polished high carbon spring steel blade flexes and sings as a wushu sword should, but the central spine of the blade remains strong enough to take a solid hit. Collectors as well as martial arts enthusiasts should appreciate this fine weapon. Manufactured for wushu players ascribing to modern standards, the sword comes from a foundry with many centuries of experience — both in manufacturing fine functional blades and in meeting the needs of a changing marketplace. At least for now, Dragon Well sets the standard for international wushu competition swords.

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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