mythmonster2
Since: Aug, 2009
Jun 12th 2011 at 11:18:06 PM
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How exactly does one hold a butcher knife in a reverse grip? I can't imagine how you could cut meat like that, at least assuming it's on a countertop or some other flat surface.
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Kazeto
Since: Feb, 2011
Feb 11th 2012 at 5:18:37 PM
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Hold the meat in place, put the knife's tip on the end of it farthest from you, pull the knife towards yourself while lowering it. Not exactly the best technique to do that, but if you know how to do it, it speeds up the process.
I may have misread or misunderstood the page, but is it to imply that reverse grip is nigh useless in real life? If so I would like to politely point out that no, it isn't. If done properly with the correct weapon and the correct length and such, it can offer an advantage. On weekends I participate in re-enactments where we are taught and teach to use reverse grip when wielding a knife/dagger against someone with longer range as it allows us to more easily knock the opposing blade away and then with greater speed slash across the torso.
If I misread the page or misunderstood it and this isn't the implication, my apologies for wasting time.