Stan
Green Belt
Hello all. I was wondering if anyone who uses a bolo or other live blade in their training has engaged in any test cutting? If so, what are some training techniques, what makes a good target, etc. If using tatami, I would assume that the thickness would differ from that use in kenjitsu tameshigiri. I would eventually like to practice the anyos with cutting targets set up in such locations to allow me to practice my cuts while in motion. Any thoughts are appreciated.