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.
Tiger Claw Broadsword | Spring Steel Sword | Chinese Wushu Training Weapon
53 sec read
Anyone about to begin training with the Chinese broadsword should get ready to collect some swords. The swords used in training differ considerably from the combat versions, progressing from light wooden replicas through a series of heavier steel builds. Each does find a useful place in a training regimen, although the less realistic versions get left behind quickly.
This Lung Chuan broadsword forged from high carbon spring steel is an intermediate training weapon, a good choice for wushu practice where weight could hinder movement but the weapon still needs to look authentic. The polymer handle, formed around a solid steel tang, is a little garish and meant to be eye-catching. Brass pommel and hand guard are simple and heavy, providing some balance in this naturally forward-weighted sword.
Tempered to flex from 45 to 90 degrees without permanently being thrown out of line, this broadsword isn’t as flexible as some wushu sword blades. Even in spring steel, this blade has more heft and a stiffer action. Broadswords take a little more wrist strength than many modern people have in their early training. Practicing with a lighter sword first could prevent some painful problems.
Even unsharpened, this full-sized broadsword is a dangerous weapon. Complex movements should be mastered before moving up to a sword this close to the real thing in potential. The broadsword comes with a lacquered scabbard, black with a dragon motif and banded with pressed brass fittings. The sheathed weapon should be transported in the form-fitting black nylon carrying case provided.
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.
Anyone about to begin training with the Chinese broadsword should get ready to collect some swords. The swords used in training differ considerably from the combat versions, progressing from light wooden replicas through a series of heavier steel builds. Each does find a useful place in a training regimen, although the less realistic versions get left behind quickly.
