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.
Yin Yang Sword, Carbon Steel Longsword | Tai Chi Martial Arts Practice Weapon
1 min read
Even though handle and scabbard use polymer rather than hardwood, the Yin Yang Tai Chi sword still has a classic look and good balance, carrying the weight slightly forward of the handle.
The 40-3/4-inch sword with 20-1/2-inch blade of tempered high carbon stainless steel was made for the practice of the Tai Chi Sword movements, not for actual fighting. Pommel and blade guard are of cast metal and show designs appropriate to the principles of this martial art. The construction is solid but not rugged enough for striking. As students of Tai Chi move upwards in skill levels, heavier versions of the sword become more important. In true combat steel, the Tai Chi longsword can be difficult to handle, so this lighter version makes training more possible for students unaccustomed to heavy blades.
Tai Chi weapons practice focuses on internal energy and advanced technique instead of brute strength, so a lighter weapon holds true to the spirit of the form. This carbon steel longsword actually may be heavier than the blades of some of the old combat masters, who preferred light weapons and powerful energy over brute force and heavy steel. Some flexing of the blade is considered normal in that old style of weapon. The action of this blade resembles a wushu weapon, built for quick movement.
Sharpening the blade isn’t necessary, since few will be using this sword for striking practice, but rubbing the blade with oil occasionally helps maintain the high polish and keep the blade free in the scabbard. The steel used in this sword is stain-free rather than stainless. The stronger alloy makes it suitable for swordplay but vulnerable to rust if poorly maintained.
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.
Even though handle and scabbard use polymer rather than hardwood, the Yin Yang Tai Chi sword still has a classic look and good balance, carrying the weight slightly forward of the handle.
