Wanderingdragon wrote:I am wondering how you are able to descern the the subtle nuance of Chinese swordsmanship when your training encompasses all of the principles of any weapon, from cudgel to staff to Japanese katana and all in between ? IMO, it is like learning to carve a turkey and realizing the sensitivity of fine surgery.
MaartenSFS wrote:The principles are the same.
Trick wrote:The Chinese cooking knife(cleaver) is basically the only knife to be used in a Chinese kitchen. It is used to chop, smash, cut and finely slice everything from meat, bones, cartilage, fish, birds, vegetables and fruits...and probably some more things too.... Just one short broad bladed knife, Chinese chefs got skills
Bao wrote:
You can try to slash a saw to cut a tree and you can try using an axe like a saw. They both have sharp edges and they can both be swung, so you can surely use the same principles ... ... It's first when you stop the imagination and stop waving it in air... and when you really try to use their specific functions on the wood you'll understand how different they are.
Yeah, and you can saw wood with it like a saw and you can cut up wood with it like an axe. ... And of course, you could use the edge like a spear and cut through a body with a trust... Oh yes... I am sure a skilled chef could...
MaartenSFS wrote:You are so misguided.. Stop with the trolling.
Wanderingdragon wrote:Oh well continue practicing what you practice. But I think you should consider calling it battle sword or something that illustrates the total commitment to the unorthodox training you've taken up. Chinese swordsmanship is quite misleading.
Wanderingdragon wrote:Oh well continue practicing what you practice. But I think you should consider calling it battle sword or something that illustrates the total commitment to the unorthodox training you've taken up. Chinese swordsmanship is quite misleading.
Return to Xingyiquan - Baguazhang - Taijiquan
Users browsing this forum: No registered users and 79 guests