8/28/08 Stinkiest cutting night....ever.....
Who - Henry, Andy, and smelly smelly doo doo like tatami
Started off with some kata -
Andy
a) straighten your back, open up your shoulders, and chin back.
b) watch your feet, they should be shoulder width apart
c) when you cut, cut a straight line, not curves
d) make seigan bigger
Henry
a) relax, you're starting to tighten up again
b) when you're cutting inazuma, it's important to be loose. If you start getting tight, you tend to slow the kissaki down
c) when you're cutting mizu gaeshi, that first cut is most important, everything else will go along with it
Cutting -
Andy cut 2
Henry cut 5
Sang cut 5
Andy -
1) Sayu kesa
a) accelerate the tip, you're cutting too slow
b) your hasuji is no good
c) you need to get that tip out there and put some more umph into it
2) Sayu kesa
a) same as above
Henry -
1) Rokudan giri
a) not bad, but your sui hei could have been better
2) Tsubame -
a) one side was good, but the other side was too shallow
3) Inazuma/Gyaku Inazuma
a) good timing and smooth transition, speed comes with time and practice
b) your gyaku kesas were shallow
4) Mizu gaeshi
a) your first cut was too high
b) your first cut was too shallow, and you're already thinking about the second cut
5) Mizu gaeshi second attempt
a) nice
Sang
1) Rokudan giri
a) just need to practice it hahaahha
2) Inazuma
a) angles were a bit steeper than they should be
3) Mizu gaeshi
a) wasn't clean, gyaku kesa could have been better
4) Kawasemi
a) it was okie
5) Tombo (with left over pieces)
a) make sure that first cut is shallow, try turning the blade to the side more
6) Kaze guruma
a) nice
notes - I was practicing with a muscles strain in my quad. As much as I already know and say, this was a damn good reminder, that all cutting starts from the feet on up. On mizu gaeshi, you take for granted that you can cut faster by planting yourself, which is why I tweaked my leg a little more.
Started off with some kata -
Andy
a) straighten your back, open up your shoulders, and chin back.
b) watch your feet, they should be shoulder width apart
c) when you cut, cut a straight line, not curves
d) make seigan bigger
Henry
a) relax, you're starting to tighten up again
b) when you're cutting inazuma, it's important to be loose. If you start getting tight, you tend to slow the kissaki down
c) when you're cutting mizu gaeshi, that first cut is most important, everything else will go along with it
Cutting -
Andy cut 2
Henry cut 5
Sang cut 5
Andy -
1) Sayu kesa
a) accelerate the tip, you're cutting too slow
b) your hasuji is no good
c) you need to get that tip out there and put some more umph into it
2) Sayu kesa
a) same as above
Henry -
1) Rokudan giri
a) not bad, but your sui hei could have been better
2) Tsubame -
a) one side was good, but the other side was too shallow
3) Inazuma/Gyaku Inazuma
a) good timing and smooth transition, speed comes with time and practice
b) your gyaku kesas were shallow
4) Mizu gaeshi
a) your first cut was too high
b) your first cut was too shallow, and you're already thinking about the second cut
5) Mizu gaeshi second attempt
a) nice
Sang
1) Rokudan giri
a) just need to practice it hahaahha
2) Inazuma
a) angles were a bit steeper than they should be
3) Mizu gaeshi
a) wasn't clean, gyaku kesa could have been better
4) Kawasemi
a) it was okie
5) Tombo (with left over pieces)
a) make sure that first cut is shallow, try turning the blade to the side more
6) Kaze guruma
a) nice
notes - I was practicing with a muscles strain in my quad. As much as I already know and say, this was a damn good reminder, that all cutting starts from the feet on up. On mizu gaeshi, you take for granted that you can cut faster by planting yourself, which is why I tweaked my leg a little more.
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