Interesting.
Do you have to use a live blade in Gumdo? Or is an iaito allowed?
Gumdo looks to be very… “flashy” compared with the iaido and kenjitsu I practice. Looks to be many differences, there are only so many ways to use a sword, and both arts have those in common, but iai is more…subtle.
You cut fruit??? Ummm why? I would think the acidity of the fruit would not be the best thing for your blade.
We have several versions of what you would call an Iaito. The mokgum (bokken) course. Is used for the beginning students. Then eventually you "graduate" to a Kagum, which is another practice sword. This looks like a sword, scabbard and all, but made of aluminum instead of steal to give students the feel for a real sword, with the weight and scabbard, with without any considerable danger. After that, you go to a Saegum, which is basically an Iaito. It is an unsharpened steel sword. Even after dan, for most practice, you use the saegum. the only reason I ever pick up a live blade is to cut. Occassionally to practice basics....just to get the feel for doing it with a live sword. I find it very humbling to do basic cutting with a live blade.
Live swords can't be used regularly until you are a Dan, although for cutting seminars and cutting practice, gups (kyu ranks) are allowed to use live swords to get a feel for cutting, under close supervision.
We do have quite a few spins and such. I suppose it depends what and who you are watching. Some are more flashy than others. Although the style itself is no more flashy than any other sword style in my opinion. The hyung (kata) are longer and there are a lot of them and there are several other exercises for which I don't know if a Japanese equivalent exists.
Fruit cutting has made a big difference for me. Hitting a flying or moving target and actually cutting it does wonders for accuracy, control, sword awareness, tip speed, technique, among other things. It is also practiced EXTENSIVELY with mokgum (bokken) and bean bags before ever touching a real sword and real fruit. I know that there is no "practical" reason to cut fruit...but seriously, we study sword....I never intend to use this anyway. But the fruit does extend to other areas, I've noticed a marked improvement in my manipulation of the sword after getting good at fruit.
You have to be VERY careful with the acid though. We oil the sword before and clean it immediately afterwards. Plus, it is only done with Samgakdo (three sided blades)....basically with straw/paper cutting swords. I would never cut fruit with a yukgakdo jingum (six sided or bamboo cutting sword). Most of our cutting is done on Bamboo.
