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Post by markus313 on Jun 15, 2019 20:00:14 GMT
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Post by markus313 on Jun 15, 2019 20:02:19 GMT
Thanks Mark for the “Basic Cuts Used in Bolognese…”. I liked that one, the best I’ve seen in a while. That's cool! Thank you, pgandy.
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Post by elbrittania39 on Jun 15, 2019 20:04:59 GMT
Thanks Mark for the “Basic Cuts Used in Bolognese…”. I liked that one, the best I’ve seen in a while. That's cool! Thank you, pgandy. Interesting, the unloading of the back leg in the last blognese cut makes perfect sense. Alright, I'll concede I was mostly wrong about cutting opposite the passing step. I'll try and be more careful about my future claims.
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Post by markus313 on Jun 15, 2019 21:31:25 GMT
I hope you can believe when I say that I didn’t mean to “school” you. One thing I know for sure is that I can be really clumsy, and sadly more often than not. Please keep posting your videos. It’s always nice to get other’s perspectives on a subject!
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Post by elbrittania39 on Jun 16, 2019 0:14:18 GMT
I hope you can believe when I say that I didn’t mean to “school” you. One thing I know for sure is that I can be really clumsy, and sadly more often than not. Please keep posting your videos. It’s always nice to get other’s perspectives on a subject! No worries man! I'm happy to be shown new information and to adjust my views accordingly. I am by no means some huge authority on swords.
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Post by markus313 on Jun 16, 2019 6:25:07 GMT
And I’m just a guy that likes to get hit with sticks (though softer is better than harder). Never even owned a Feder.
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Post by Dalin Caulder on Jun 25, 2019 18:55:32 GMT
there we go, some solid answers, videos and discussion.
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