Bullsherdog
Orange Belt
- Joined
- Jan 3, 2017
- Messages
- 69
- Reaction score
- 7
Volunteered to help out at a neighbors house tonight for a party and I had to cut a bunch of different food. I'm not trained any form of fighting and I'm not a cullinary person either. However in cutting radish and potatoes which I thought would be a cakewalk, I was surprised how much my bit larger and heavier than average kitchen knife (sorry don't know enough chef knowledge to specify what it was and I'm on the phone right now as I type this, soon to join some drinking before the main dinner) got stuck into the vegetables and I had to take them out. Had quite a bit of difficulty with 3 pieces until my friend showed me some tricks and voila I cut through them easily. Next was cutting boned meat. The bones were hmuch thinner in this meat so when my friend cut apart the first meat chunk into pieces I thought again its gonna be child's play. I ended up embarrasing myself because I couldn't cut any of the boned slaps into slices and instead I ended up ruining a few whole chunks because when I blade didn't cut them, they it slid into the meat or cut out smaller bits.
My friend came back to see the progress after preparing the ice for the party and he told me I have to put force into it and showed me specific places and a very precise kind of motion to chop the meat. I quickly learned and thus handled the rest of the meat cutting while he did other chores.
Last part was filleting some boneless pork. I asked him how this time isntead of assuming it'd be easyand he showed me anand thus I learned how to cut out very prcisely the pork fat flesh.
There were more skills I learned that might be useful for martial arts things, but I'm wondering if cutting foods for culinary purposes would be a good beginner's point to learn the skill of fighting with blades? I always heard the word edge alignment thrown around in videos and learning to cut the vegetables made me realize the importance of it (and thats with me not even watching and reading martial arts stuff to get clarification of whats that actually means). The mention of how to hit with power? I'm wondering if hacking apart the boned meats (weaker bones granted) showed the importance of "hitting with power" as some martial artist Youtubers in their videos on swordfighting? Precise cuts and other agile sophisticated eloquent techniques I assume have a relationship to fillet and other more very articulate cutting methods in cooking?
I'm super curious on this so I'm curious if kitchen work would be a pretty good starting point for learning the nature of blades and if they'd help experienced martial artists improve their skill as a side job or hobby in their freetime (in particular with knives)?
My friend came back to see the progress after preparing the ice for the party and he told me I have to put force into it and showed me specific places and a very precise kind of motion to chop the meat. I quickly learned and thus handled the rest of the meat cutting while he did other chores.
Last part was filleting some boneless pork. I asked him how this time isntead of assuming it'd be easyand he showed me anand thus I learned how to cut out very prcisely the pork fat flesh.
There were more skills I learned that might be useful for martial arts things, but I'm wondering if cutting foods for culinary purposes would be a good beginner's point to learn the skill of fighting with blades? I always heard the word edge alignment thrown around in videos and learning to cut the vegetables made me realize the importance of it (and thats with me not even watching and reading martial arts stuff to get clarification of whats that actually means). The mention of how to hit with power? I'm wondering if hacking apart the boned meats (weaker bones granted) showed the importance of "hitting with power" as some martial artist Youtubers in their videos on swordfighting? Precise cuts and other agile sophisticated eloquent techniques I assume have a relationship to fillet and other more very articulate cutting methods in cooking?
I'm super curious on this so I'm curious if kitchen work would be a pretty good starting point for learning the nature of blades and if they'd help experienced martial artists improve their skill as a side job or hobby in their freetime (in particular with knives)?