Doh advice please.

[Charlie]

So as a side to this I going to do some test cutting to see how well we actually cut doh. Bought a Paul Chen sword to cut with. My main focus is hidari doh since so many people just kind of slap at it. I want to try some different ways of cutting it to see the results. I have to say my way of teaching hidari doh is influenced by how Trent Sensei showed me how to test cut it in Japan.

I may set up a stand to test men as well. I get tired of hearing how we don't know how to cut.

Most of the kendo guys I know cut just fine given the opportunity! But please, sensei, let us know how it goes.

[Charlie]

Not much of an update. It's getting a little better. I find I am able to pull it off if I time it against men just right, and I only have to step out to the right a little, and make sure I have good te-no-uchi in the cut and zanshin. But you really have to read men. I'm still not very good at setting it up.

Not like this guy!

http://youtu.be/U_ppcPHlMOA

[DigitalDowntown]

I dunno to be honest, we change all the time, but I assume some dojo's follow the 70% men 20%kote 8% dou and 2% tsuki rule (or similiar variants).

Perhaps a bit of a thread drift;
I've never heard of this before, it sounds uneven to me. Is this how the kihon practice breaks down at your dojo or does this represent a typical mix during jigeiko? This rule doesn't apply at my dojo, not for kihon or jigeiko. Does anyone else follow a similar pattern?