Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2009 14:37:38 GMT
Due to water shortage in the country, I can't cut no waterbottles and tatami are expensive&unavailable. Is there something else to cut?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2009 17:38:33 GMT
maybe if you tell us what country your in we could give you an idea?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2009 17:52:06 GMT
tightly rolled newspaper..is usally soaked in water.. but i suppose it will still work ...keep rag or rice paper handy to wipe down blade frequently due to all the ink also their is a great ebook of mr Southren's(which i can not locate right now)..which includes many more options..like cardboard boxes..fruit and vegetables...i also plan on giving this jell-o in waterbottles a try(if jell-o is available to you) and maybe just fill the bottom of bottle with jello to weigh it down..then u can enjoy the rest later...hope this helps.....another thought comes to mind if u were near some body of water like an ocean...it seems it would be ok to use that
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2009 22:50:20 GMT
I live in Israel, and can get to the sea. But won't the water destroy the blade because of salt and other "stuff" that gets there?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 14, 2009 19:46:08 GMT
the way i figured..if u can cut fruit and vegetables(some have very high acid content) then seawater should be fine..just wanna wipe it down immediately after cut..but im no expert on the subject..come to think of it most tap water (in america at least) has chemicals like floride and chlorine
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 14, 2009 20:59:07 GMT
I live in Israel, and can get to the sea. But won't the water destroy the blade because of salt and other "stuff" that gets there? yes but only if its left on the blade. all you have to do is wipe the blade clean with a towel after your done then properly clean and oil it.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 15, 2009 15:07:30 GMT
Thanks guys. I thought about the ocean water before but thought it will damage the blade. Now I can cut again ;D
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 27, 2009 5:22:17 GMT
what kind of sword do you use?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 5, 2009 5:16:09 GMT
Newspaper is extremely abrasive.
Pool noodles, beach mats, if you don't mind abrasion then cardboard rolls are fun.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 9, 2009 20:48:18 GMT
The problem is that pool noodles and beach mats are kinda rare here. That sucks.
And hiroshi- I use a cold steel o-katana, a hanwei shinto classic and the newly acquired hanwei musashi (old model). But in our moyoushi (we plan a moyoushi involving Israeli SBG members and friends) there will be the said musashi, DF musha, a PPK and maybe a PK.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 9, 2009 21:46:41 GMT
|
|