Te no Uchi?

[kenkyusha]

Howdy,

A question for those folks who cook and train in weapons arts:

1) Has the use of the (ken, tanto, naginata) etc. influenced the way you cut with your san-toku, and,
2) Do you find yourself doing anatomy studies on food?

Anyone?

Be well,
Jigme

[Neil Yamamoto]

Yep, I find that I hold a knife differently and I tend to really look at a chicken or turkey as to how to cut the joints more then I previously when I just hacked it apart.

I guess that says we really need help.