![]() ![]() I tried this out and immediately noticed much cleaner, easier cutting! ![]() Indeed, one of the best tips I ever got was from a Shihan who watched my videos and suggested I grip the sword more like a paintbrush instead of strangling the thing. The feeling you should have is that the sword is kind of floating - indeed, the more you put a death grip on it, the less control you have. You don't hold it too loosely.! It is a cardinal sin to accidentally ![]() NOTE: Spend a fair amount of time practicing the grip to make sure that So ask your local sports teacher, golf-pro, or your Dad for any tips on structuring your grip if one is handy to you."įor a right handed grip, your right hand should be about an inch from the hand guard, holding it in a relaxed and firm grip primarily with the bottom three fingers of each hand, Use a Katana Properly by Holding it Properly. "The grip for a Japanese sword is like that of a tennis racquet, a golf club, or a cricket bat. Thankfully, it is not hard to do - as Darren McNamara writes in our free ebook Japanese Sword Arts 101: In order to use a Katana properly, you need to hold it the right way - because by gripping it the right way, you will further improve your cutting abilities, as well as move and cut FASTER (and as everyone knows, mass x speed = cutting power). Tip #2: HOLD it properly, and watch your cutting speed and technique improve instantly! It is not a particularly big action (it is actually quite subtle) - but once you have it down you will definitely notice the difference and it will dramatically improve your test cutting results as you maximize the amount of cutting surface that passes over the target. This casting and draw cutting action causes the cutting edge of the blade to SLICE across the target with the curved surface of the blade, and simply by modifying your technique slightly to include an inward draw cut action, the ease of cutting becomes extremely noticeable compared to just striking out - which is certainly NOT the way to use a Katana properly.
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