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.
Wushu Kwan Dao | Tiger Claw Dragon Head Spear | Practice Spring Steel Blade
56 sec read
One of the important cavalryman’s weapons of old China, the Dragon Head Kwan Dao resembled the Pu Dao or Horse Cutter Sword of the infantry. Heavier and with a more pointed blade designed for thrusting from horseback as well as for slashing movements at charging speed, the base of the Kwan Dao’s shaft was tipped with a lethal spiked pommel.
Making this heavy weapon light enough for modern Wushu may reduce the strength of the Kwan Dao too far to be very practical. Though the weapon looks good with its ornate cast brass dragon’s mouth bolster, the 24-inch chrome plated spring steel blade of this modern Kwan Dao won’t hold up to striking practice. Watch for problems in the joint between blade and shaft, a common trouble spot in modern reproductions of this heavy weapon.
There’s less chance of trouble at the other end, since the spiked pommel is only 9.5 inches long and lighter than the blade. This isn’t a symmetrical weapon with a centered point of balance, and many will find it awkward to learn. At 8-1/2 pounds, it’s hard to think of this Kwan Dao as a light training weapon, but compared to the battlefield versions weighing 20 pounds or more, it’s a toy. The traditional training Kwan Dao were even heavier, with some weighing over 100 pounds.
Use caution when practicing movements with this Wushu version. This Dragon Head Kwan Dao wasn’t designed for rough treatment. At 82 inches in length, it’s awkward to carry safely even in the fitted nylon carrying sheath.
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.
One of the important cavalryman’s weapons of old China, the Dragon Head Kwan Dao resembled the Pu Dao or Horse Cutter Sword of the infantry. Heavier and with a more pointed blade designed for thrusting from horseback as well as for slashing movements at charging speed, the base of the Kwan Dao’s shaft was tipped with a lethal spiked pommel.
