How to Survive a Knife attack

Being attacked by man with a knife is always going to be a hazardous thing, and even a trained martial artist should always make seeing for an chance to escape and run away the amount one priority. But sometimes getting away from your attacker isn't possible, and so you have to stand and fight to defend yourself. If you find yourself in this awful situation there are a few easy things you can do to make sure that you get out of it without serious injury.

The first thing you must do is to cut the face area of your body that your attacker has to aim at. You do this by turning side-on to your attacker, rather than facing them directly. This makes dodging an strike easier as well as reducing the area which you need to defend.

Knife

At the same time as turning side-on you should also bring your arms up to defend your head and neck. Stab wounds to these areas are the most likely to be fatal, and so they are obviously the most foremost areas to defend. Your forearms should be crossed in the center and held in front of your face with the back of your hand and forearm facing outwards, as cuts to this side of the arm are less likely to bleed heavily.

How to Survive a Knife attack

By adopting this position you are not only protecting vital areas of the body, but also limiting and controlling the options of your attacker. Retention your arms in a high guard position whilst standing side-on exposes a large target along the side of the abdomen whilst face and protecting the rest of the body. In 90% of cases your assailant will strike the unprotected area. This gives you the benefit of effectively knowing what your attacker is going to do even before they do. Controlling options like this means that you only need to know one extremely sufficient martial arts technique to defend yourself, rather than having to learn a separate technique for every inherent attack.

I will spin this technique shortly, but first you must also be aware that a crazed attacker may still try to get through you guard to strike the head and neck. If this happens you have to be willing to sacrifice. Many martial arts teach involved techniques to defend against all kinds of knife attack. But the problem is that if a technique goes wrong in this situation you could well end up dead, and that is an unacceptable risk. The easy fact that you must remember is that you can't get stabbed in the hand and the neck at the same time with the same knife. You need to be brave and actively push the back of your hand or arm onto the knife (parrying it to the side if possible), whilst using the other hand to strike as speedily and as hard as you can to your attackers face; you can then use the occasion in which they are stunned by the strike to get away.

If your assailant tries to stab the open target on your side here is what you should do:

Bend over double, pulling your abdomen back away from the blade. At the same time bring both of your forearms downwards forcefully, Retention them crossed over. You should hit your attackers arm with your arms at the point where they cross over; keep pushing down so that your hands are pointing down and your attackers arm is trapped in the space between them. Now you can grab your attacker's wrist or hand. If they have attacked with the right hand you should take hold with your right hand (which will be on your left hand side) and twist clockwise so the elbow is facing upwards. As they will have put their force into the strike and will not be expecting this there should be dinky resistance. Retention hold with your right hand you can now strike down onto the elbow joint with your left hand, breaking the arm and forcing them to drop the knife.

How to Survive a Knife attack

Folding Notes - Some Cool Ways to Fold Notes

Have you ever been in a situation where you're in class and you wanted to pass a note to your friend and you'd like it to look as discreet and small as possible? Well I have and if only I knew a few cool ways on how to fold notes. I would commonly just insert the notes in between a book and pass it along to her friends. Fortunately for you, I'm going to tell you how to fold these notes in a few unique ways.

The first way is to fold your note in a quadrilateral shape. Take your piece of paper on which the note is written on and fold it in half along its long axis into a rectangle. Please ensure the written side is facing the inside. Fold it again along the axis for the second time to furnish a longer thinner piece of folded paper. The next step requires you to fold the ends of the paper into triangles, and for this step, fold the edges to furnish a parallelogram and to avoid the paper from finding like a trapezium. Fold the triangles again to form parallelograms on both ends, be particular not to fold the triangles inward. You will end up with a piece of paper which looks like an "S" Rotated 90 degrees counterclockwise. Fold each end straight over one in the back and one in the front, there should be triangles of similar sizes sticking out of the top and lowest square. Next, fold both the lowest and the top triangles towards the inside. Tuck one triangle under the main triangle so it's private inside the square, turn it colse to and repeat the same step as previously stated.

Steel Knife

Another method, choose to fold the paper hot dog style two times. Next, fold both sides together to cut the distance in half. Generate a right angle image by folding one side into the center, fold it toward the open part of the rectangle. Copy the same step on the other side then turn it over. Fold the rectangle flaps and fold it towards the outer part of the triangle. Then fold those flaps down to make it mimic the shape of a heart somewhat then tucking the flaps into the triangle. If you choose to tape the flaps, go ahead, but it's alright to skip this step.

Folding Notes - Some Cool Ways to Fold Notes

Both these steps are very easy to result and give note production an edgier push. So result these steps on how to fold notes in cool ways.

Folding Notes - Some Cool Ways to Fold Notes

How to Skin and Clean Shark

Cleaning And preparing Shark For Eating

If you've never cooked up those small sharks one catches in bays and the surf, you're missing a big treat. Some call them sand sharks but they're legitimately called level dogfish sharks (Mustelus canis). At least this is what is caught along the North American Atlantic seaboard from Main to Florida.

Steel Knife

Note that the dogfish does not have those sharp pointed teeth which cut and tear at their prey. They crush and grind instead. The dogfish is relatively secure and timid. They come in discrete shades of grey and have white underbellies.

How to Skin and Clean Shark

The purpose of this page isn't to tell you about sharks, but rather to tell you how to deal with them once caught if you intend to turn them into tasty morsels.

The original thing to comprehend is that shark urinate through their skin. This also applies to related species such as stingray and skate. They say that smaller and younger shark and related species normally don't have an off taste, but I prefer to treat them all the same. The off taste is that of ammonia. As soon as a shark or related species dies, the ammonia flavor and odor begin to permeate. The urea-like compounds in shark blood will immediately start to break down into ammonia.

Here's the key to cleaning shark and avoiding the buildup of offending taste and odor:

1. As soon as the shark is caught, remove the head, gut it, bleed it and skin it:

What you'll need: A sharp fillet knife, stainless steel needlenose pliers, a towel, a relatively clean surface, fresh water and a cooler with lots of ice. It wouldn't hurt to have kevlar or metal mesh gloves if handling a shark with big teeth. You also may want to have a hammer or club to kill a shark that's oversized for your ability to deal with before attempting to remove the head. The cooler needs to be big adequate to hold all the shark meat you'll be storing.

A word of caution. The dogfish shark as indicated above doesn't have sharp teeth, but other sharks do, and you need to rehearsal caution when handling a live shark with razor sharp teeth and snapping jaws.

A. Have a relatively clean face to work with the shark body after the head has been removed and the shark bleeds out. The idea is to keep sand and grit from getting on the shark meat. You can remove the head, then use some water to rinse off the rest of the shark and put it on the clean working area.

B. Place a towel over the head, holding the shark in a garage safe position and use a club on the head to kill it.

C. Use the fillet knife to remove the head and let the body bleed out for a merge minutes. Run the fillet knife down the underbelly of the shark; from where the head was removed to where the inner cavity ends.
Remove the entrails.

D. Rinse sand from the body and from the inner cavity where the entrails were removed and then place the body on your working area.

E. Use the fillet knife to remove all the fins, slicing them off close to the body. Slice off the tail just where the the tail starts to thicken from the fundamental meat.

F. Run the fillet knife just under the skin from the end of the open belly cavity to where the tail was removed. Next run the fillet knife under the skin on the top side of the shark where the head was removed and split the skin from the head end down to the tail end. The sharks skin is now separated from the top and bottom into a left and right half.

G. Shark skin is tough to remove, but once you get it started, and have a decent grip, can be ripped off the meat. Take your needlenose tongs and pinch them on a corner of the skin at the top, head end of one side. Get a good piece of the skin pinched and then holding a tight grip on the pliers, roll the tongs one or two times allowing the skin to wrap nearby the end of the pliers. Grip tightly and yank a few times to get the skin to start peeling away from the meat. The hole the shark with your other hand (a friend is helpful here), and pull hard to continue to tear the skin away until the whole side of skin has been removed. Once you have a pretty good part torn away, you can remove the tongs from the skin and use them to grip the skin near areas still attached to the meat to pull more of the skin away. Do the same thing with the other half of the skin not removed yet. Since the skin is so tough, it's likely you'll be able to remove the whole section at one time. If the skin does tear away from the main piece, just pinch the skin again and roll it again until you have the skin pulled away more. Continue the process until all skin is removed.

2. Once the steps in item 1 are done, you'll see a dark or red strip that runs down both sides of the length of the meat. Use the fillet knife to slice just under the dark face to remove it. Slice under it again if the darkness or red is still fairly pronounced. Depending on the side of your cooler, you can cut the shark into lengths that allow them to fit into the cooler.

3. Immediately put the done stock in ice to keep it chilled until you're ready to cook it. You can cut small sharks it into 3, 4 or more inch pieces to fit it into a plastic bag when putting it on ice.

4. Fresh or thawed from frozen, you can soak it in milk or a sodium bicarbonate soak for an hour or so.

Note that this applies to shark you've caught and know are fresh. If you're purchasing shark or skate, take a whiff to see if it's got an ammonia odor. If so, don't buy it or ask for another piece.

The whole idea is to keep the shark from any deterioration which starts the conversion to an ammonia process. In all likelihood if you ensue the above handling steps, you probably won't have to soak it in milk or sodium bicarbonate. I just do it out of habit.

Enjoy!!!

How to Skin and Clean Shark