Can anyone tell me about the basics of martial arts

The basic skills of martial arts knife techniques include wrist flowers, stabbing knives, wrapping heads and brains, and left and right arm knives.

1. Wrist flower. Preparatory position: Legs left and right, left hand at the waist, right right hand holding knife, tip up, eyes to the right.

The knife in the right hand is held with the wrist as the axis, forward and downward through the inside of the right arm, and upward and forward is the inner wrist flower. Forward and downward through the outside of the right arm, upward, forward for the outer wrist flower, action requirements: the knife flower should be round, the body, the right arm should not rotate with the knife.

Second, the knife. Preparatory posture: Spread your legs shoulder-width apart, hold the knife in your right hand and hide it on your right side, with the tip of the knife forward, and push your palm forward with your left hand, looking ahead.

The right hand holds the knife from the waist to the front of the body, high and shoulder level, the left palm is closed on the inside of the right arm, looking ahead, the action requirements: the knife should be straight, the arm is level with the knife, and the force point reaches the tip of the knife.

3. Wrap your head and brain.

Preparatory position: Stand with your legs apart, hold the knife in your right hand behind your right and push your left palm in front of your body.

1) Hold the knife in your right hand to the left and close your left palm in front of your right chest.

2) Raise the right arm up, pass the knife through the outside of the left arm, and the tip of the knife down.

3) Keep moving the knife upwards, with the back of the knife against the back of the body and go around the right side, and the left palm is forward and the left side is separated.

4) Sweep the knife to the right, forward, and left with the right hand to the left elbow, with the blade to the left, the tip of the knife to the back, and the left palm up to the upper left palm.

5) Sweep the knife to the right with the right hand, and divide the left palm and straight arm to the left.

6) Hold the knife in your right hand, lift it up with your arm externally rotated, wrap the knife behind your back to your left shoulder, and close your left arm down and inward in front of your right chest.

7) Hold the knife forward in your right hand and retract it to the right side of your body, and push your left palm forward and look ahead. Restore to a preparatory posture, action requirements: the back of the knife is close to the body, the wrapping should be strict, and the knife hand is coordinated.

Fourth, the left and right arm knives.

Preparatory position: right leg support, left leg toe back to the ground, right hand knife on the right side of the body, upper arm up, wrist up, knife up, knife handle, blade up, left arm flat up, look right.

1) Hold the knife in your right hand, stand your arm downward and in front of the body to the left, bend your left elbow in front of your right chest, and look to the right.

2) Raise your right arm, turn your body slightly to the right, and hold the knife on your head, with the blade pointing upwards and the tip of the knife pointing backwards.

3) Turn the body to the right, hold the knife forward and downward, and stand backwards through the right side of the bodyAt the same time, the left palm is pushed forward.

4) Turn the body to the left, hold the knife in your right hand upwards and forwards and stop on the right side of the body, and swing your left arm downward and to the left to return to the preparatory posture Action requirements: Stand in a circle, and the cleaver is positioned in front of the head.

1. The basic knife techniques of martial arts include splitting, chopping, stabbing, collapsing, pointing, chopping, disturbing Wang Wuhua, flirting wrist flowers, cutting wrist flowers, etc., according to the different sects of knife digging Li can not be done, the types of knife techniques are different, and there should be specific distinctions when practicing and judging, and there is a certain danger in practicing knife techniques, and it is best to have a professional master to guide.

2. The schools of knife art are different, but the characteristics of knife art are all heavy and fierce. The basic action is the chopping knife, which is to chop the knife from top to bottom, keep the arm and to the top in a straight line, and the whole should be coordinated when the knife is rotated.

3. The machete is to cut the knife to the lower right or lower left, and the direction is oblique when chopping.

4. The knife is to move the blade from the bottom to the top, and the power of the knife is on the blade.

5. Hanging the knife refers to turning the tip of the knife from bottom to top, swinging it backwards or downwards, and hanging it should be attached to the position of the back body.

6. The chopping knife is to cut the blade to the left, the height is between the head and the shoulders, and the arm should be straight when swinging.

The basic skills of knife technique are as follows:

Cooking is about cooking, and cooking also depends on knife work. The acrobatic knife skills on TV are dazzling and worshipped, but after all, they are stunts, and in reality, if the chef's knife skills can be so brilliant and wonderful, then his cooking skills must also be powerful. In this issue, Ao Shika has collected some practical knife skills for you, which are not fancy, but they are the necessary foundation for you to make a good dish!

The basic skill of cutting kitchen knives is cautious:

According to the contact angle between the knife and the raw material, it is divided into flat knife method, oblique knife method, straight knife method, cutting knife method and other knife methods.

Oblique knife method

The oblique knife technique is one of the basic knife techniques that chefs need to master. The oblique knife method is a technique in which the knife is at an oblique angle to the pier surface, and the knife makes an oblique movement to open the raw material piece (batch). According to the direction of movement of the knife, this knife method can be divided into oblique knife pulling piece (batch), oblique knife pushing piece (batch) and other methods, which are mainly used to process raw materials into the shape of sheets.

Straight knife method

The straight knife method is the more complex knife method, and it is also the most important type of knife method. A knife method in which the blade is at right angles to the cutting board or the contact surface with Kuanxun raw materials. The knife operation method is generally to turn the back of the knife upwards, and the blade is perpendicular to the raw material downwards, and cut down from top to bottom.

Due to the different types and properties of food raw materials, as well as the different requirements of various cooking methods for the processing and forming of raw materials, they can be divided into three categories according to the degree of force: cutting, chopping and arranging.