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Post by Erick R. on Mar 9, 2009 6:38:11 GMT
Some of you may have already come across this... if not then I hope you find it enjoyable.
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Post by Deleted on Mar 9, 2009 7:41:50 GMT
Some of you may have already come across this... if not then I hope you find it enjoyable. Fixed. I think that guy has an instructional video out, if it's still available it would be on www.martialartsmart.com
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Post by Tom K. (ianflaer) on Mar 9, 2009 10:53:33 GMT
is it just me or does that wara (the straw bundles) look dry? maybe that's the way it should be I don't know. anyone?
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Post by Deleted on Mar 10, 2009 0:10:53 GMT
Looks like it came straight off a farm. But yeah, it does look very dry.
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Post by Deleted on Mar 10, 2009 3:54:38 GMT
Wara as I understand it is always dry cut in Japanese competition and such, I think it is only tatami that you have to soak because that is what provides the properties that make tatami such a great cutting medium. I wonder which is harder to cut, dry wara or tatami?
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Post by Tom K. (ianflaer) on Mar 10, 2009 4:01:40 GMT
I would think tatami but I don't know really. that wara just looks loose and soft and, well, easy to cut. I think we all know how deceiving looks can be though. maybe it is hard to cut in a different way. food for much thought. . .
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Post by Deleted on Mar 10, 2009 4:31:58 GMT
Well the wara I get from bugei can be easily mistaken for tatami because it's weaved into a mat. And last time I stopped by, they recommended a day of soaking the wara and 6 hours of dry time in shade. Between the bugei wara and the tatami from tameshirigi.com, I have to say a half mat of tatami is stronger and harder to cut then 2 or 3 wara mats rolled up into one. I think this is the last batch of wara I'll ever use.... it just isn't challenging enough.
Though the wara in this video looks tons harder because if it is dry, then it practically has no weight to it, the slightest deviation in edge alignment or poor approach would push it off the stand since it's not really connected to the peg. I don't know though, like Tom said.... looks have proven to be deceiving.
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Post by Tom K. (ianflaer) on Mar 10, 2009 4:35:17 GMT
wow man, that much easier hey? there must be a light-stuff-will-fly difficulty going on here. otherwise would wara be used so much? interesting.
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Post by Deleted on Mar 10, 2009 6:11:55 GMT
There's a documentary called Budo: The art of killing, within it they talk about sword arts and mention that when using rice stalks they soak them for 2 days in tea water.
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Post by Deleted on Mar 10, 2009 12:45:48 GMT
Ken, you must be older than you appear. I didn't think anyone would still remember that documentary. It came out in '82 with the coverage coming right out of Japan between the 60s and 70s. It was and still is one of the best documentaries on Japanese Martial Arts. A little over glorified at points but still one of the best for it's time. I'm going to have to watch my digitized copy again tonight. Thanks and K2u for that reference.
Oh, and yes they did say that they soaked the rice stalks for 2 days.
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Post by Deleted on Mar 10, 2009 17:12:29 GMT
Born in 89, but I've loved history and documentaries my entire life, just can't get enough of them. Budo: TAOK being one of my favorites, I've seen it about 4 times, it airs on HBO or STARS once in a while and I catch it whenever I can. If anyone hasn't seen it, you should try and find it on DVD or something, it's a very good representation of several martial arts.
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Post by Tom K. (ianflaer) on Mar 11, 2009 17:41:57 GMT
I remember that one. I was pretty young when I saw it. I only saw the whole thing that one time, but I've seen bit and parts since. still don't remember it well.
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Post by Deleted on May 9, 2009 21:28:09 GMT
Budo TAOK is absolutely great...lots of tamashigiri...and that great scene where dude chops the neck off of bottles with the heel of his hand...i had figured it was produced in the 80's but knowing it came out the year i was born.. Year of the Dog..makes it that much more appealing to me..can provide a link to said video if anyone wishes to download it..just drop me a line
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