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Post by Tyler on Apr 26, 2011 22:12:27 GMT
Today i went out and picked up some pool noodles and decided i would have my first cutting session while i had the house(or garage) to myself, i figured it would be somewhat of a challenge being my first time and all but also thought it would be pretty easy. all in all i had fun and i know iv got plenty to learn so without further ado heres some pics of my handy work any tips on improvement? :? |
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Post by LittleJP on Apr 26, 2011 22:41:41 GMT
It looks like you're twisting a little on the follow through, think about cutting past the target, instead of a target itself.
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Post by f.m. on Apr 26, 2011 22:43:26 GMT
What sword are you using, and what's the edge on it like?
i had the same kinds of cuts like your 1st two pics until i sharpened the sword more(hanwei /tinker single hander) until it was at least clean paper slice sharp. before that, even with good edge alignment and quite a bit of speed it was kind of tearing through rather than slicing. and that 3rd pic is a perfectly good cut given you're cutting a pool noodle, those do take a keen edge and good spped and alignment, so you did something right on the last one.(shrugs)
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Post by Tyler on Apr 26, 2011 22:50:44 GMT
@ JP: yeah thats what i was starting to think too lol @ f.m. : im using the musashi bamboo 1060. heres a link: www.trueswords.com/musashi-1060- ... -4315.html it has its out of the box edge on it and it does cut through paper with a little effort and the cut is somewhat roughish. |
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Post by LittleJP on Apr 26, 2011 22:57:44 GMT
For some reason, I've had inordinate amounts of trouble cutting two handed until I tried only cutting from the wrists. It seems when we cut from the shoulders, there's a tendency to overpower the cut, shifting the stance and flubbing a decent cut. Try to keep your hips still, while twisting them. I hope I'm being clear enough.
Also, aim for speed, not power.
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Post by f.m. on Apr 26, 2011 23:09:58 GMT
yep, sounds like a little bit better form, a little more speed but lots of control and alignment  |
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Post by Tyler on Apr 26, 2011 23:26:50 GMT
i think i get what your saying. it did feel like i was overpowering it a bit :? lol
i also remember hearing if your muscles get sore your doing it wrong or something? lol
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Post by Crimsoned on Apr 26, 2011 23:36:31 GMT
Your muscles get sore from use. You pull muscles if you are over extending them. They have nothing to do with correct form, more to do with incorrect use of your limbs.  |
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Post by Tyler on Apr 26, 2011 23:43:27 GMT
Thats what i get for being lazy all the time lol
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Post by Adrian Jordan on Apr 26, 2011 23:45:55 GMT
Even if you do it right, do it enough and you'll get sore. Like they said above; speed, precision and alignment. The Musashi line seem to be very light weight, so it's easier to control but will also be easier to under- or overpower a swing. Also, make sure you don't lock your arms out. A mistake I made at first was trying to "baseball swing," but you'll want to bend your elbows in and bring the lower hand elbow into your torso a bit as you swing to get a slicing cut, not a chopping cut. Having insane amount of fun is important, as well.
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Greg
Senior Forumite
Posts: 1,800
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Post by Greg on Apr 27, 2011 0:47:02 GMT
Well, JP was only half right in his initial assessment of what you are doing wrong. It's not that you are twisting the blade half way through the cut. The concavity of the cut comes from the target moving half way through the cut. So instead of the pool noodle standing absolutely still when you cut it, it flexes as you are cutting it creating the cut you showed us.
What JP did tell you correctly was that you aren't cutting past the target. This is the primary problem that I see with new cutters. I'm the only one out of my circle of 5 or so close friends that has swords. Each time I would bring some swords over so we could cut, they'd always give the sword just enough power to make it to the bottle, instead of making it through the bottle.
The other cuts looked like some edge misalignment, which would also cause the target to move before cutting.
So keep working at it. If you don't want to buy pool noodles each time you cut, just practice dry for the most part and listen for the sword wind. If you get sword wind then you know that your edge alignment and speed are good. The longer you can hear the sword wind while you cut, the better the cut is.
When I first started cutting, I'd only be able to get sword wind for maybe 1/6th of the distance that I cut. But the more I worked on it, I can now hear it through 90-95%. Just takes practice.
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Post by Tyler on Apr 27, 2011 1:00:33 GMT
yeah the sword is pretty light which i like, ill have to practice correcting my swings. practice makes perfect haha
also even though my cuts kinda sucked it is insane fun lol
And Greg i think dry cutting(lol) for a while till i get the hang of it sounds like a pretty good plan vs. spending a bunch of money on noodles trying to improve lol
can anyone also recommend a good sharpening tool?
im thinking im gunna pick up a cheapo sword and practice sharpening on that
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Post by Adrian Jordan on Apr 27, 2011 1:08:40 GMT
Sharpening a katana is a long, complex process. Use wet/dry sandpaper with 3in1 oil, stepping up from 400 grit to 1 or 2000 grit. Tomk here on the forum has a great video on it. But be prepared to put in the time and potentially ruin the blade. Definitely watch the video before attempting.
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Post by Adrian Jordan on Apr 27, 2011 1:15:50 GMT
Also, I wouldn't try to use a device like an Accusharp, as the katana has a different style bevel on its edge that regular knife. It starts towards the top part of the blade and slopes down in a continuous edge, whereas a knife has a secondary bevel near the edge. That's why a knife will feel so much sharper than a katana in most cases. Putting a secondary edge on a katana is bad.
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Sam H
Member
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Post by Sam H on Apr 27, 2011 1:30:26 GMT
Really what can be said has already been said. I'll just echo others then make a suggestion.
1. Looking at your cut targets they scream edge alignment. Aside from that I believe its a safe bet that your form and technique also need work.
2. While Greg and JP are correct that you need speed (speed + distance = power) in order to get through a target properly you also have to maintain control of the blade. Over powering the cut and having your blade swinging uncontrolled beside or behind you isn't good either. You don't have to over power through a cut to cut well. Not every cut has to be that powerful. That's something Greg and I disagree on... I come from a martial arts trained background focusing on combat and physical application of technique. Greg... well I don't know what his background is but he's damned good at cutting bottles. In any case we disagree - and I think it has to do with the difference in our focus.
3. If you really want some good constructive criticism you should really create and post a video of you cutting. Then we can see your stance, technique and form.
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Post by Tyler on Apr 27, 2011 2:16:22 GMT
jordan yeah ill do it the "natural" way. i think it would be an enjoyable process once i get it right, i also found some cheap 30 dollar musashi wakizashi's that im debating buying to practice sharpening. ill try and get a video up next time i do some cutting, maybe borrow the gfs camera seeing as mine is horrible ill also look into more stuff on stances and techniques before hand and see if i can improve a bit so you guys have less to criticize haha i do look forward to the criticism though lol
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Deleted
Deleted Member
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Post by Deleted on Apr 27, 2011 2:21:33 GMT
Im actually surprised you posted tha bottle, lol, ya must be expecting some constructive criticism Yeah I can see the noodles moving during a cut maybe, unless its very clean and fast, not really the bottles though there abit 'rigid' for want of a better word :? . Sharpness perhaps could help with this along with, as everyones saying, edge alignment. But yeah dont even think about strength. If youve got a decent base strength ya shouldnt need to at all, or maybe ya need a lighter sword. Just relax completely and get into a good fluid motion with your sword, pick up speed when you feel your edge alignment and cutting motions are smoothing out. I find it much easier with one hand on most euro swords, but definatley two on katana for getting good slices. LOL two hand euro equals me putting most of my 'nice slicing' out the window and opting for beserker barbarian style LOL :twisted:
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Greg
Senior Forumite
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Post by Greg on Apr 27, 2011 2:29:21 GMT
I don't think we disagree on this at all. My two points were edge alignment and cutting "past" the target. I'm pretty sure that is a standard in any martial arts, armed or unarmed. I have had some magnificant cuts that have come from very slow swings. I am Self taught and Sam has been formally taught. Two apples, same tree... Mine just happens to have some holes in it.  |
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Post by Tyler on Apr 27, 2011 2:29:38 GMT
yeah im sure it could use some sharpening
also on the bottle some of the rigidness is from the label, the cut isnt to bad. clean until the end when i didnt follow through :/
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Post by Tyler on Apr 27, 2011 2:31:36 GMT
@ greg and sam
im perfectly happy benefiting from both of your skills and critique :lol:
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