"Fighting in his kitchen." An old term used for that range of standing grappling. I've always found that all Martial Artists train that range specific to what their art, or specific dojo, does at that range. And it's usually done in two different ways. The first way is obvious - what to do in general self defense. The second - how someone else here, in our art, can counter that or turn it against me (what to watch out for) That's what we all tend to do, train it in our milieu and see who can stick it up our keesters.
If we watch a video of OTHER people depicting this range - the first thing that jumps into our heads is what we would do, what the obvious weaknesses we see as it pertains to our art, what we're used to, what we know to be true in our experience and how we would just stick it up theirs because we do this.
I think if there was only one way, we'd all be doing it. I sure as hell would.
Such is life in the kitchen.
If we watch a video of OTHER people depicting this range - the first thing that jumps into our heads is what we would do, what the obvious weaknesses we see as it pertains to our art, what we're used to, what we know to be true in our experience and how we would just stick it up theirs because we do this.
I think if there was only one way, we'd all be doing it. I sure as hell would.
Such is life in the kitchen.