Defensive Knife Course at TDI: Practicing on Deer Carcass





This is footage I took while at the Defensive Knife course offered by the Tactical …

14 thoughts on “Defensive Knife Course at TDI: Practicing on Deer Carcass

  1. Steven Wilder says:

    I'm very curious about something: That is a deer carcass. Obvious. Observe how stiff it is. Stiffness=resistance. Resistance gives the blade something to do. I really dislike comparing dead tissue with living tissue; I think in the case of living tissue, there's many more variables involved. Another thought: when meat ages, (lactic acid?) it begins breaking-down. Tenderizing. a very nice demonstration, bit a bit misleading, I think.

  2. ChristofferEricsater says:

    I suggest you Put your jacket over the meat, let the jacket lie loosely as it does in reality and put the meat in real fast motion towards the one trying to defend him/herself and then show if and how the cut actually went through..
    that would be more realistic.

    while this meat, is still, without a skin, without a Thick and loose hanging jacket for winter use, and the direction of the movement does not change at all and with no force..

    Cutting dead-meat does not give a good understanding of defending yourself from a live attacker in Winter clothes…

  3. GraymanTactics says:

    At the end of the vid they were talking about the disadvantages of a serrated blade but I also see that the TDI comes in a serrated option, although it is KaBar's wonderful Scalloped serrations, does that type of serration suffer from the same drawbacks as the toothed type?

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