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 Twin Sword | Chrome Steel 30 Inch | Wushu Tai Chi Practice | Martial Arts Dual Blade
59 sec read
These Twin Tai Chi Swords from Tiger Claw feature hardwood handles with a matching wooden scabbard. Blades are chrome plated steel, with identical materials forming hilt, pommel, and scabbard fittings. Built light for less strain on wrist and arm in practice, the blades were not intended for combat or striking. These Wushu quality blades work well as training swords in either the slow movements of the Tai Chi system or the fast acrobatics of Wushu.
One of the criteria for a good Wushu blade is the ability to bend without damage. Combat swords in the Chinese style use a much stiffer temper and heavier blades. Wushu quality blades should bend from 90 degrees to 180 degrees and still spring back to the original line. Though these spring steel blades are rated to bend as far as 180 degrees, it’s probably not wise to test them to that extreme. Even a ninety-degree bend puts a lot of stress on chrome plate, which could separate from the underlying steel.
Plated steel shouldn’t be sharpened. These swords should keep their high polish in normal use, but if a touch-up is required, a rubdown with polishing compound ought to be the most extreme reworking owners do.
Total weight of the two 40-inch swords with 30 inch blades and double scabbard is only about 3 lbs. A simple nylon carrying case gives the scabbard some damage protection while traveling. The pattern of the Wushu Twin Tai Chi set matches one of the traditional Lung Chuan designs still used for combat quality swords. Though training level quality, the character of the weapon still shows.
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.
These Twin Tai Chi Swords from Tiger Claw feature hardwood handles with a matching wooden scabbard. Blades are chrome plated steel, with identical materials forming hilt, pommel, and scabbard fittings. Built light for less strain on wrist and arm in practice, the blades were not intended for combat or striking. These Wushu quality blades work well as training swords in either the slow movements of the Tai Chi system or the fast acrobatics of Wushu.
