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.



Womens Competition Wushu Broadsword, HC Spring Steel | Professional Chinese Kung Fu Sword IWF

1 min read

Womens Competition Wushu Broadsword, HCThe nine different sizes of this Competition Wushu Broadsword from Dragon Well Forge in Lungchuan, China, provide any student of smaller physical stature with a properly fitted and IWF-approved weapon. Constructed with women in mind, this series of swords differs from the men’s version only in overall length and weight.

Anyone competing in international wushu broadsword — or training for it — will need one of these authentic swords because this is the only model now accepted by the International Wushu Federation. Dragon Well provides a certificate of authenticity for each sword. Manufactured from high carbon spring steel at one of the most respected forges in China, these weapons are built for flexibility as well as strength. Hollow ground blades allow the spine of the entire sword to flex. Broadswords for wushu should bend to a 45-degree angle and then return to their proper shape. Lighter than the combat versions, wushu swords are designed for speed and acrobatics but still must be strong enough to survive a solid strike.

The sword’s blade guard is the traditional cupped design made from cast brass. The lip of the cupped hilt faces the blade and was intended to catch and deflect the enemy’s blood as well as the opponent’s weapon. The polished hardwood grip and solid brass pommel help balance the heavy blade.

Women’s sizes run from 32 inches overall and a blade length of 26-1/2 inches to a maximum length of 40-1/4 inches and blade of 33-3/4 inches. The weight of the smallest size is 1.006 pounds, and the largest weighs 1.513 pounds. The actual difference between the women’s swords and men’s swords is small, but the many sizes allow a precise fit of sword to owner.

Find this Womens Competition Wushu Broadsword:

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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