MaartenSFS wrote:
Oh, and I've also recently been training a lot more with a real Dadao and it has helped my understanding a lot. Plus, cutting water bottles and milk jugs has been a fucking blast! Eventually I'll try to buy a lot of thick rope and other things to cut as well. Some use live chickens
might be NSFW
https://news.tvbs.com.tw/world/1022199
Time magazine reported in 1966, “Captured Vietcong orders now stipulate that contact with the Koreans is to be avoided at all costs—unless a Vietcong victory is 100 percent certain.”
GrahamB wrote:What are your "Secret exercises for developing internal power"?
Tom wrote:windwalker wrote:
Long ago a n-mantis teacher I studied under in Korea told me about how they tested things on out pigs ...
If you're serious about blade work, especially with shorter-length weapons, it's a good practice to get the tactile feel of the blade moving through actual tissue (recently-butchered hog or cow, whole or part). It's very instructive with respect to grip, angle of entry, recovery, and other considerations with different techniques and different weapons (kukri, Fairbairn-Sykes, etc.).
it's not cheap but sharing the cost with others for occasional training makes it more feasible. Knowing a local butcher can be helpful.
Trick wrote:
Here in China especially in the smaller cities such as the one I live in many households(especially the women in the household) know their blade, they chop and cut meat almost on a daily basis. Often I see some of my neighbors cut the neck of an chicken just outside the house I live in. I go to the nearby market to by meat, I see how they chop chop chop with the big cleavers...So those Chinese ladies one see in the parks doing sword forms probably are more skilled(in cutting)with the blade than most westerners playing the sword
""She found a dating app on her boyfriend’s phone. Then she bought a samurai sword.
A jealous wife has been arrested after allegedly hacking off her husband’s penis Tuesday with a 12-inch-long carving knife. Karuna Sanusan, 24, carried out the bloody attack on 40-year-old Siripan after discovering he was having an affair, she told police."
https://nypost.com/2018/07/03/wife-says ... he-window/
Trick wrote:Tom wrote:windwalker wrote:
Long ago a n-mantis teacher I studied under in Korea told me about how they tested things on out pigs ...
If you're serious about blade work, especially with shorter-length weapons, it's a good practice to get the tactile feel of the blade moving through actual tissue (recently-butchered hog or cow, whole or part). It's very instructive with respect to grip, angle of entry, recovery, and other considerations with different techniques and different weapons (kukri, Fairbairn-Sykes, etc.).
it's not cheap but sharing the cost with others for occasional training makes it more feasible. Knowing a local butcher can be helpful.
Not sword cutting, but yet knowing the blade. Here in China especially in the smaller cities such as the one I live in many households(especially the women in the household) know their blade, they chop and cut meat almost on a daily basis. Often I see some of my neighbors cut the neck of an chicken just outside the house I live in. I go to the nearby market to by meat, I see how they chop chop chop with the big cleavers...So those Chinese ladies one see in the parks doing sword forms probably are more skilled(in cutting)with the blade than most westerners playing the sword
Long ago a n-mantis teacher I studied under in Korea told me about how they tested things on out pigs ... One of those things that one hears but tends to half believe. Koreans can be very brutal, during vietnam,
windwalker wrote:Long ago a n-mantis teacher I studied under in Korea told me about how they tested things on out pigs ... One of those things that one hears but tends to half believe. Koreans can be very brutal, during vietnam,
To be clear what he mentioned involved killing the pigs barehanded.
It was said that trained hands could pierce skin....This was at at time when what
was trained was used
[
"during the Korean war he along with most other young men from his home town were recruited to fight for the south as guerilla fighters not actually associated with the formal army. After the war he was able to relocate to the south and has not seen his family since then." as part of a gorilla group."
http://www.oocities.org/mantiscave/parkchil.htm
Finny wrote:Trick wrote:Tom wrote:
If you're serious about blade work, especially with shorter-length weapons, it's a good practice to get the tactile feel of the blade moving through actual tissue (recently-butchered hog or cow, whole or part). It's very instructive with respect to grip, angle of entry, recovery, and other considerations with different techniques and different weapons (kukri, Fairbairn-Sykes, etc.).
it's not cheap but sharing the cost with others for occasional training makes it more feasible. Knowing a local butcher can be helpful.
Not sword cutting, but yet knowing the blade. Here in China especially in the smaller cities such as the one I live in many households(especially the women in the household) know their blade, they chop and cut meat almost on a daily basis. Often I see some of my neighbors cut the neck of an chicken just outside the house I live in. I go to the nearby market to by meat, I see how they chop chop chop with the big cleavers...So those Chinese ladies one see in the parks doing sword forms probably are more skilled(in cutting)with the blade than most westerners playing the sword
Unless said 'westerners' also have a lifetime of cutting meat with a blade?
roger hao wrote:Definitely not Chinese ladies before Brazilleras.
If you want to practice knife and spear hunting of wild pigs
it is offered all over in Texas. No special season and lots of pigs.
Usually about 150 lbs but sometimes up to 300 lb boar.
The dogs will get it backed up and you jump in and pierce it's heart.
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