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Post by tsmspace on Aug 24, 2020 3:41:40 GMT
So, I've had a revitalization of cutting.
basically, I knew cans would cut easily enough, but I didn't know just how suited cans were for backyard cutting under the following circumstance: -using a universal swords saber.
My universal swords saber was doomed. It's bent to all smell and never held a decent edge in its' life. Sure, it would hurt enough to be hit by it, and would kill if you used it just right, but who's going to ever do that kind of stuff?? There's guns. However, it was really limited on the plastic bottles it could cut,,, too many bottles were just overly tough for it,,, things like soda bottles, heavy water bottles, gatorade bottles,,, and atop the page, I had already other swords that also don't work well under these circumstances, and was reserving the easy bottles for. ,,,,, now, cans, it turns out, are easy.
So now, my beat to death universal saber is exactly perfect. It's a saber, I can return to guard with it, and it cuts cans and will never need to be sharpened again in order to do it. cans are a little tougher to keep filled, so I just have a big jug of water and fill them one at a time. (there's not lids, and I don't have a flat area by my stand, it's all grass). ,,,, but in the end, I never would have guessed that cutting cans would make my cheaper beater swords into the best swords I have.
I mean, they're NOT the best swords I have. I have some nice ones by now, really quality steel with really nice edges that really cut. I mean serious blades. but,,, again, all of my cheap swords are having a rebirth with this new softer target series, so , there's a celebration.
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Post by Sullivan on Aug 24, 2020 4:28:36 GMT
Always good to find an alternative that helps you enjoy more of your collection, gotta agree to that. Nice.
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LeMal
Member
Posts: 1,092
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Post by LeMal on Aug 24, 2020 5:35:01 GMT
Always liked cans a lot. They are not HARD to cut, at all, but if you examine them afterward the plane of the cut and whether it was clean gives great feedback, and all with being very gentle on the blade. Shy of using actual meat when affordable/available, water-filled aluminum soda cans have long been my favorite target.
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Post by tsmspace on Aug 24, 2020 5:51:07 GMT
Always liked cans a lot. They are not HARD to cut, at all, but if you examine them afterward the plane of the cut and whether it was clean gives great feedback, and all with being very gentle on the blade. Shy of using actual meat when affordable/available, water-filled aluminum soda cans have long been my favorite target. what's meat like ??
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LeMal
Member
Posts: 1,092
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Post by LeMal on Aug 24, 2020 5:57:29 GMT
Always liked cans a lot. They are not HARD to cut, at all, but if you examine them afterward the plane of the cut and whether it was clean gives great feedback, and all with being very gentle on the blade. Shy of using actual meat when affordable/available, water-filled aluminum soda cans have long been my favorite target. what's meat like ????? Surprisingly easy. Pick up a big roast sometimes, use a blade cleaned of any non-food-appropriate solvents or oils, and have a clean tarp underneath to catch it so you can still cook it up. You'll be surprised (even often with a bone-in piece) how many blades/edges that are frustrating on things like bottles or tatami do just fine on the real thing.
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Post by tsmspace on Aug 24, 2020 7:23:39 GMT
what's meat like ?? Surprisingly easy. Pick up a big roast sometimes, use a blade cleaned of any non-food-appropriate solvents or oils, and have a clean tarp underneath to catch it so you can still cook it up. You'll be surprised (even often with a bone-in piece) how many blades/edges that are frustrating on things like bottles or tatami do just fine on the real thing. right, I say that stuff. you can split wide open on a flat surface. We're not really very tough. Sometimes it can be amazing what doesn't wound us,,, but other times.....
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Post by Adventurer'sBlade on Aug 24, 2020 11:15:54 GMT
Cans are very satisfying to cut because of the sound and feel you get. But they can scratch the finish of some blades more than bottles.
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Post by Adventurer'sBlade on Aug 24, 2020 11:16:32 GMT
It sounds a little bit like violent wind chimes.
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Post by Sullivan on Aug 24, 2020 17:06:08 GMT
It sounds a little bit like violent wind chimes. This is a sound I now need to make. I’ve actually never cut cans, something that just never came up somehow. They don’t seem to scratch things up too terribly? Also, any suggestions for specific cans that you find best? Probably a goofy question, but I’ve got a ton of mini Coke cans that might be a challenge with how little liquid they’ll hold. I’m thinking I’ll try and get some of those tall-boy cans, maybe Monsters or something. Also, with the weather turning up here soon, it’ll be oven-roasting/ crockpot season and hopefully nobody objects to pre-cut brisket during the holidays.
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LeMal
Member
Posts: 1,092
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Post by LeMal on Aug 24, 2020 17:28:16 GMT
Also, any suggestions for specific cans that you find best? Probably a goofy question, but I’ve got a ton of mini Coke cans that might be a challenge with how little liquid they’ll hold. I’m thinking I’ll try and get some of those tall-boy cans, maybe Monsters or something. That;s one of the nice things about them. Easy targets, but small. "Aim small, miss small" as the old saying goes. Yet still with all the satisfying feedback of an actual cut and whether it worked right. I go for either standard 12 ounce or, as you're thinking, 18 ounce energy drink kind. But that's just because of what's handy. Mini=ones would indeed be good too. (To not hit a cutting stand and ruin your blade, either make one with a light "stalk," or a hanging apparatus. Cans are usually easy to hang from their opening tabs. There smaller is better: less water, less heavy can, tab less likely to break when hung.)
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Post by Adventurer'sBlade on Aug 24, 2020 19:34:05 GMT
No, they don't scratch too bad. I just wouldn't use an heirloom on them.
Any size works. I prefer hanging them from the tab instead of setting them on a stand.
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Post by tsmspace on Aug 26, 2020 4:20:00 GMT
that's pretty good,, was that like a tip cut? , I mean you aimed to be only as deep as the meat?
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Post by tsmspace on Aug 27, 2020 6:45:42 GMT
that's pretty good,, was that like a tip cut? , I mean you aimed to be only as deep as the meat? It's a slashing cut delivered with a bent arm. The area where you see blood on the sword is where I cut. The punching bag that the ribs was wrapped to will tend to bounce a cut off of it, It's a rubber torso. It's this thing(see link below) but I wrapped it in tape after All of the testing/training I have done with it over the years. www.amazon.com/Century-Opponent-Freestanding-Training-Dummy/dp/B00329TVEMI did this test with it because #1. It's an actual realistic side-silhouette of a combatant & #2. It was easier for me to set up at the time. No to be graphic, but if this was an actual flesh/bone torso I would imagine that this penetration and wound channel would likely have been easily multiplied. The ease of how this cut felt was almost the same as a water bottle. I literally felt nothing other then the bounce of the rubber torso. Honestly, If I was to have stacked another rib packet right on top of this one I think it would make little difference. Hope this helps you understand. Well, one thing I wonder, is about the difference between living and dead bones. Another thing I wonder, is about the difference between cured meat and flexed muscle tissue. and then finally, of course, I wonder about the difference between a mounted target, and a living body in action. so,,,, don't get me wrong, I'm not doubting your own personal thought that actually,,, cutting someone all the way in half might NOT be a crazy idea, actually it might just be a proper strike will do it, , but exactly what it's like I can't visualize. anyway, so far in my cutting practice, and accidents I've had, I still want to think our bones are pretty tough,, maybe tougher than those ribs. For one thing, farm pigs don't get strong bones from labor, while humans have working lives and probably have harder bones. Another thing, is as a bone grows in size, the resistance would increase quite a bit,,, I feel like a lot of lighter blades will work better on meat, but not so well on humans. .. Well, you are using actually a saber of reasonable size, which is basically probably going to be on the more powerful end of the spectrum,,, so THAT sword might do exactly as you describe on a good hit, it's kinda big, kinda slicey. I would believe today, much more than in my youth, that a sword would take a person in half, (a good katan for example) on a good hit. When younger I was always given the impression that it just isn't as much of a cut as the movies,,,, but I think quality swords weren't really so common for those people,,, and I think that probably today we can buy a very potent sword for a very reasonable price, while the baby-boomers, for example, would have found them to be largely unavailable, and something only enthusiasts or wealthy people would know much about.
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Post by warriorpoet on Aug 29, 2020 17:11:24 GMT
Whoa, very cool.
Never would've thought of cutting cans.
Also the job that CS did... IT WILL KEEL!
I loved the show Firefly back in the day, I remember a character trying to teach rudimentary sword fighting and saying it takes less than a pound of pressure to cut flesh or something like that.
A sword swing from the elbow or even for wrist would probably be pretty devastating.
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