Posts: 630 Location: Tucson
Wed 28 May, 2008 1:30 pm
pool noodle target practice
I was practicing with my son this past weekend on noodles and some bottles. Using an ATrim 1516 he made a nice combination cut on one noodle stood vertically on our stand that nicely captures how noodles behave/react when cutting them with a sword, and therefore the limitations of that kind of material as a medium for cutting practice. You can see in the photo the noodle fragment with two cuts off the same mark, the one on the top is a slice upwards (underhow) and to the left and the second is a slice downwards (oberhow) and to the left. note the upward cut is slightly concave, the oberhow slightly convex. also note the smoothness of the underhow cut, the roughness of the oberhow cut.
the point is that the material reacts differently depending on whether it is being put into tension or compression as the blade enters the material. cutting upward puts the material in this case in tension along the long axis of the noodle. the opposite is true in oberhow, the noodle compresses. because of the type of material (porous, very compressible), the material shears very differently in compression than tension. i find this is true with tatami as well, but is accentuated with such a compressible material as a noodle.
not rocket science here, obvious, and probably a repeat of previous postings but i thought i would share given the recent discussion on "cutting standards" for swords. tr
Attachment: 97.36 KB
[ Download ]