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Lancelot Chan
Industry Professional



Location: Hong Kong
Joined: 24 Oct 2003
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PostPosted: Sat 29 Nov, 2014 5:07 am    Post subject: Cut while sitting         Reply with quote

http://youtu.be/Mfsy-o51LAE
Trying to demonstrate to some friends that the cut does not need as much powering as they thought.

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Mart Shearer




Location: Jackson, MS, USA
Joined: 18 Aug 2012

Posts: 1,258

PostPosted: Sat 29 Nov, 2014 6:29 am    Post subject:         Reply with quote

A lot of cutting was done from the saddle.
ferrum ferro acuitur et homo exacuit faciem amici sui
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Lancelot Chan
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Location: Hong Kong
Joined: 24 Oct 2003
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PostPosted: Sat 29 Nov, 2014 6:46 am    Post subject:         Reply with quote

Mart Shearer wrote:
A lot of cutting was done from the saddle.


Yup. And a lot of iaido cuts were done that way too.

This, however, was to enlighten my mainland Chinese customers that they were hitting too hard, trying too hard.

I didn't use any weight and strength in this cut, doing it with short distance and still cut the thing alright. So they should pursuit "right technique" instead of "more powerful".

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Hector A.





Joined: 22 Dec 2013

Posts: 137

PostPosted: Sat 29 Nov, 2014 7:58 am    Post subject:         Reply with quote

In all fairness its a bottle... Newspaper rolls as you know will not be as easy. But i understand the point of your video, edge alignment and proper use of hands to power a cut, instead of arm swinging brute force.

By the way i would love to see you cut rolled newspapers with your Brescia, you have come a long way in terms of cutting techniques ever since, watching you take up one of your first tools and see how you progressed would be very gratifying both for yourself and us. ( I know you have 1 video of you cutting a hanging newspaper roll, but i'm talking about a video like you make nowadays,multiple cuts, without step, with step, etc etc...)

Also in all these years of cutting you must have come to some conclusions on cutting and especially what swords are effective and why, care to share? Judging by the swords you use before and the ones now, much has changed. (Weight preference, length, thickness, stiffness, edges, design, technique).

I don't want to influence you so i wont tell you what i have learned from cutting and what design preference ultimately pleases me the most, but i will once you have answered. ( I also cut very VERY regularly, once every other day, mainly newspaper rolls, sometimes meat and bone, sometimes bottles ). How do i get so much newspaper you might ask? I go door to door "stealing" publicity muahahaha Big Grin.

Yours truly,

Newspaper Bandit.


(J/K)
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Lancelot Chan
Industry Professional



Location: Hong Kong
Joined: 24 Oct 2003
Likes: 2 pages

Posts: 1,160

PostPosted: Sat 29 Nov, 2014 8:41 am    Post subject:         Reply with quote

Hello. Yes, I would love to, but I sold the Brescia spadona to Craig Peter already. :P So I can't test it now. You're also right that a newspapers would take more that what I did in this video to cut. It takes proper powering.

From my experience, though, swords that are sharp with a thinner entry angle, stiffer blade, and have less contact surface with the material, thus inducing less friction, cut the best. Happy Then among them, those that has some mass will have better penetration. Those that has further POB from the hand to a certain point that is not overly heavy, will help the rotation and cuts deep too.

So a sword as broad as the one I used, is not ideal in pure cutting activity, due to the contact surface being large. The width helps with durability in a fight, and gives mass to the strikes. Without proper mass, even a sharp blade will stop at the hard targets. However, the wider the blade, the more torque there is when the blade alignment was slightly off. So that's a problem.

I got newspapers either from buying, or from neighborhood donation. I asked them and told them I need old newspapers and some of them gave what they have to me.

Hector A. wrote:
In all fairness its a bottle... Newspaper rolls as you know will not be as easy. But i understand the point of your video, edge alignment and proper use of hands to power a cut, instead of arm swinging brute force.

By the way i would love to see you cut rolled newspapers with your Brescia, you have come a long way in terms of cutting techniques ever since, watching you take up one of your first tools and see how you progressed would be very gratifying both for yourself and us. ( I know you have 1 video of you cutting a hanging newspaper roll, but i'm talking about a video like you make nowadays,multiple cuts, without step, with step, etc etc...)

Also in all these years of cutting you must have come to some conclusions on cutting and especially what swords are effective and why, care to share? Judging by the swords you use before and the ones now, much has changed. (Weight preference, length, thickness, stiffness, edges, design, technique).

I don't want to influence you so i wont tell you what i have learned from cutting and what design preference ultimately pleases me the most, but i will once you have answered. ( I also cut very VERY regularly, once every other day, mainly newspaper rolls, sometimes meat and bone, sometimes bottles ). How do i get so much newspaper you might ask? I go door to door "stealing" publicity muahahaha Big Grin.

Yours truly,

Newspaper Bandit.


(J/K)

Ancient Combat Association http://www.acahk.org
Realistic Sparring Weapons http://www.rsw.com.hk
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Lancelot Chan
Industry Professional



Location: Hong Kong
Joined: 24 Oct 2003
Likes: 2 pages

Posts: 1,160

PostPosted: Sun 30 Nov, 2014 7:37 am    Post subject:         Reply with quote

http://youtu.be/Oj8_60Nh1g4
Short cut done without power from body, arm, weight, legs, breath and leverage. The singing shows how little influence the cut affects the breath.

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