how not to chop with a khukuri

What you say Cliff is tottaly correct as I first realised on holding the tulwar & kora gripped kukris. {wrist action would injure oneself.}

To a lesser degree the short handled heavily curved kukris that lock into the hand show the same thing IMHO.

Intrestingly many Indian sword arts work are base on circular movments rather than linear.

It works.

Spiral
 
I have never been able to chop fine stuff well with an Ang Khola. Edge too thick.

On the other hand the Ganga Rams seem to chop big stuff well yet have a fine enough edge for small stuff.
 
sodak said:
Sorry, I can't get past the blood pudding. Ack!
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You probably think this is something disgusting but it is actually just pudding made from blood. Ideally you use the blood of a vanquished adversary after screaming "Your soul is mine!" but most common it is pig or cow. It tastes like chicken.

-Cliff
 
Blood pudding and black pudding are two of my favourite foods. A nice hockey puck of blood pudding some beans and scrambled eggs and I am ready for anything .
 
Cliff Stamp said:
You probably think this is something disgusting but it is actually just pudding made from blood. Ideally you use the blood of a vanquished adversary after screaming "Your soul is mine!" but most common it is pig or cow. It tastes like chicken.
-Cliff
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there's many a traditional asian dish made with blood, fish oil, guts, paste, eyes, giblets of this and that, and MORE and most people haven't the slightest idea - most don't WANT to either.

me? i grew up eating badly prepared foods (new england style x 10)... as a result, even if i thought liver & kidneys (filters) were safe to eat, i wouldn't. lots of folx like their sweet meats, tripe, hoof, anus, intenstine, heart, lung, ... just fine :)

now blood puddings, haggis, and what not i haven't tried yet. GOOD haggis would be a good first step - i lurve me the steel cut oatmeal for instance.

bladite
 
Bladite said:
now blood puddings, haggis, and what not i haven't tried yet. GOOD haggis would be a good first step - i lurve me the steel cut oatmeal for instance.
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There's some would say a good haggis is a contradiction in terms. I'm not one of them though.

I just got back last night from a little trip to Ottawa. What should I discover next to my hotel but the "Highlander Pub." I stopped in for a pint, a haggis, and a wee dram of single malt. It was so good I was back the next evening for more of the same.

So, if you want a good haggis, it's just a short hop up to Canada. The Highlander is just across from the parlament buildings.

Or perhaps we can get Cliff to send one down.
 
"Habits are very useful, but sometimes they become unconscious and then can be a liability.

I think when you were doing more work and testing with the khukuris this was not a problem. You just had to remember how to use it, but it took a while.

This is one reason a person who uses one tool a lot may be effective with it. He knows how to optimize its performance. The tool may not be ideal, but the user knows how to use it to the best of its potential for that application. He might even beat out someone with a better tool for the job, if the user of that tool doesn't know how to get the most out of it.

It's one of the advantages of a multipurpose tool like the khukuri. If you use one consistantly then you get to know it and its abilities."

That is very true. I have been using a U.S. issue so long that I still haven't found ANY blade that will out work it. I don't know if it is just me or if the machete is the ultimate tool. I think the U.S. issuse machete may be close to perfection and that is why it does so many things so well. It will out chop most hachets and large knives with less effort, it will clear grass and brush much better than anything I have ever tried. I have owned many Kukris, bowies and other types of machetes and big knives and after 15 years, nothing can beat the machete in my hands. I think the many hours of work I have doen with it made it my best tool. I will never be as good with anything else now that I have mastered the machete.

It takes years to master a big blade and once you do, it is hard to go to something that doesn't work as well. If you learned on a Kukri, you would master that and think the machete was not as good.
 
Howard Wallace said:
There's some would say a good haggis is a contradiction in terms. I'm not one of them though.

I just got back last night from a little trip to Ottawa. What should I discover next to my hotel but the "Highlander Pub." I stopped in for a pint, a haggis, and a wee dram of single malt. It was so good I was back the next evening for more of the same.

So, if you want a good haggis, it's just a short hop up to Canada. The Highlander is just across from the parlament buildings.

Or perhaps we can get Cliff to send one down.
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i'd rather have me a nice warm poutine, all things considered. i'm told there's two places near by that make that, and meat pie to boot. out and aboot :) followed by some seasonal super creamy local black-raspberry icecream - 3 scoops on a waffle cone.

bladite
 
Since this thread has taken a turn towards the culinary, and considering that my stomach has become increasingly finicky over the years, I am almost afraid to read any new posts here. :)

Eric
 
kgriggs8 said:
I think the many hours of work I have doen with it made it my best tool. I will never be as good with anything else now that I have mastered the machete.
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I think there is a lot of that and people often forget that the user can influence the results as much as the blade. I tend to ignore the first few sessions with a new blade because they are just getting a feel for how to use it. Then the next few sessions are figuring out how to use the knife and if the methods which work best for it are best for you. It also sometimes takes a few sessions of sharpening to get back to good steel as well.

-Cliff
 
I tend to ignore the first few sessions with a new blade because they are just getting a feel for how to use it. Then the next few sessions are figuring out how to use the knife and if the methods which work best for it are best for you. >>>>> Cliff Stamp

Very good stuff. Can I say, 'me too'?

At the top of this page I read that wrist action would be injurious. I'll go back to the first page in a moment and figure out in what context that statement was made, but I'd like to bring up the Hanshee. I have a Hanshee that is very curved, and relatively light for its 18 to 19". 24 oz. In use, I've experimented with an almost whipping action which uses the wrist. It seems to me that if one mastered that technique with that blade, it would be devastating. It seems to cut the lighter, harder to keep still brambles than a heavier and less curved blade.

:::::::::::::::::

My Late Father in Law enjoyed 'real' TV; not the game show or dating variety but travel and interesting work places. There are many more programs devoted to that variety than there were when he was alive 8 years ago.

Anyway, when Howard talked about going into a pub having a pint, a single malt whiskey, and haggis, I thought of this.
Who would be better than Howard to host a program like that? Just the things he often says as afterthoughts would be interesting to the audience through the camera.
You get Beoram co-hosting and you'd really have something.





munk
 
I think ideally you would use heavy wrist action for all cutting because you can rotate it very fast and it just adds to the cut. The problem for some of the blades is that the level of impact can be very high and subjecting your wrist to such high levels of forces during cuts can be problematic. Plus for the really heavy blades is gets hard to actually rotate them with the wrist anyway. As you get stronger/tougher you can generally do much more so you also have to adapt with use and see if you can't draw more performance out of the blade.

-Cliff
 
munk said:
Howard to host a program like that?
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Who needs TV when we have the HI forum? ;)

Cliff Stamp said:
I think ideally you would use heavy wrist action for all cutting because you can rotate it very fast and it just adds to the cut. The problem for some of the blades is that the level of impact can be very high and subjecting your wrist to such high levels of forces during cuts can be problematic. Plus for the really heavy blades is gets hard to actually rotate them with the wrist anyway. As you get stronger/tougher you can generally do much more so you also have to adapt with use and see if you can't draw more performance out of the blade.
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Just as different blade styles encourage different techniques, there is also variability on the other side of the man/tool interface. Our bodies vary, in strength, bone density, length of limbs, ligament strength, leverage, etc. What may work well for one person may not be optimal for another with the same tool. The experiences of others are very helpful in getting technique ideas for trying out. Then each of us needs to figure out the optimal techniques for the particular blade/body combination we are working with.
 
Howard Wallace said:
Then each of us needs to figure out the optimal techniques for the particular blade/body combination we are working with.
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Always an important consideration ;)

invictus.jpg


Sarge
 
Howard next time I am down Ottawa way (once a year) I will have to try out that pub . If you are ever in Montreal try Hurleys pub . The food I had there was more pub grub . The Scotch however is outstanding . There are storytelling nights and the occasional book launching . A buddy of mine lauched his first book there . I can remember most of the evening .
 
Howard Wallace said:
Who needs TV when we have the HI forum? ;)



Just as different blade styles encourage different techniques, there is also variability on the other side of the man/tool interface. Our bodies vary, in strength, bone density, length of limbs, ligament strength, leverage, etc. What may work well for one person may not be optimal for another with the same tool. The experiences of others are very helpful in getting technique ideas for trying out. Then each of us needs to figure out the optimal techniques for the particular blade/body combination we are working with.
Click to expand...

Sylvrfalcn said:
Always an important consideration ;)
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sword_woman.jpg


Ever hear of a blade being too big? :eek:

James
 
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