Board logo

標題: 舊作 :北劍與南刀 [打印本頁]

作者: guolich    時間: 2007-3-13 00:15     標題: 舊作 :北劍與南刀

這也是很久以前閒著無聊時寫的,小海倫和小惡魔可能看得下去,但不保証你們會不會再吐出來。

           < 北刀與南劍 >
            --------------               1992/09/05
        江湖上的「北刀」與「南劍」,大概除了不懂武術的人
      之外,沒有人不知道了,其中「北刀」指的正是河北保定
      的張一刀,他在二十出頭的時候,便以一柄單刀走遍華北
      ,而從未遇到對手。
        武術上,刀屬於未流,遠不如劍,因為劍可刺、可砍、
      可劈、可挑,而且靈活,練到精妙之處,人劍融為一體,
      見劍不見人。刀就不一樣,刀為單刃,先天上已不如劍之
      雙刃,又因刀較笨重,舞動起來更不及劍的靈巧。
        張一刀能以刀揚名,可見他在刀上的造詣,已至爐火純
      青的地步了。
        聞名卻未領教過他刀法的,稱他為「一刀」,但真正和
      他交手過的,則稱他「三招」,這倒不是說他只有程咬金
      的三板斧,而是從沒有人在他的刀下能走過三招的。
        至於「南劍」,指的當然是廣州城內那個沒人見他醒過
      ,早晚在酒缸裡打轉的李雙劍了。
        叫他雙劍,自然是因為他永遠腰懸兩把劍,可是儘管他
      有兩把劍,卻從沒人見他雙劍出鞘應敵的,僅一把劍,大
      江之南已無人能擋了。
        北刀與南劍,究竟誰的功力高,這是江湖中人議論最多
      話題,據說,在某年的某一天,這兩大高手於一個偶然的
      機會,在長江中的一個小島碰了面,當時兩人有沒有交手
      ,而交手的結果又如何,就沒有人知道了。使劍的與南方
      各派高手認為必是李雙劍獲勝,理由很簡單,張一刀在不
      久之後,居然才三十多一點,便莫名其妙的宣告退出江湖
      ,但李雙劍則依舊雙劍行走江湖。
        舞刀的和北方高手就頗不以為然,華山派掌門人虛無子
      是這麼說的,
        「一刀一向淡泊名利,他早有意歸隱山林,老道還數次
      勸阻他,目前洋鬼子入侵,朝廷多事,江湖中人自當為國
      效力,怎可輕言退隱。但顯然老道所言,仍攔不了一刀施
      主的心。」
        按虛無道長的說法,張一刀根本是早就想退隱,和李雙
      劍八竿子也扯不上關係,何況虛無道長又這麼說,
        「依我看,一刀縱橫江湖,早就厭倦打打殺殺,和李雙
      劍一戰成功後,他在江湖上已是天下第一人,找不到對手
      ,豈不感嘆尋一對手而不可得的孤獨,怎能不退隱?」
        贊成者更言之鑿鑿的說,李雙劍原來不是鎮日喝酒,但
      與一刀一戰後,從早到晚都抱著酒罈子,這還不是因為敗
      在一刀手下,心灰意冷所至。
        南北與舞刀弄劍的各說各話,誰也沒個定論,最後又出
      現一個說法,那一次大戰,根本不分高下,所以兩人有了
      協議,北刀不過江,南劍不離鄉,君不見兩人真的是一不
      到江南,一不至黃河。
        不論怎麼說,其實都不重要了,因為北刀退隱,南劍從
      未清醒過,江湖上等於沒有這兩人了。
        反正人是健忘的,在江湖尤其如此,新一代的高手早已
      重新一論武林盟主,每個人都說,
        「北刀南劍?叫他來試試我的流星鎚、蝴蝶鏢。」
        把北刀再請出山的,是義和團的大師兄王虎。洋人在華
      北作威作福早就引起江湖中人的不滿,義和團「扶清滅洋
      」的口號一出,黃河以北的各路好漢莫不響應,王虎是崆
      峒派的頭號弟子,和一刀的孤嶺派原不相來往,但為了大
      局,王虎三次上山請一刀出關,王虎誠摯的對一刀說,
        「一刀哥,這次若是為了江湖恩怨,小弟說什麼也不敢
      勞您大駕下山,不過為了復我中華,拯救百姓,一刀哥怎
      麼也得拔刀相助,讓鬼子見識一下我們的本事。」
        基於民族大義,張一刀終於拿起他的五十斤重金刀,加
      入義和團。
        同時南方的義和團也派人找上正抱著酒缸大睡的李雙劍
      ,可是不論多少江湖上有名望的各派長老怎麼苦勸,李雙
      劍始終沒加入義和團,這倒不是李雙劍對打洋鬼子不感興
      趣,而是,他壓根沒醒來過。
        如果北刀與南劍同時為義和團助陣,打洋鬼子真會成了
      江湖傳奇,也有機會一睹究竟北刀、南劍孰者為優了,可
      惜缺了南劍,使這場盛會不免有些美中不足。
        其實南劍也沒閒著,也加入打洋鬼子的行列,不過他沒
      在中國打,飄洋過海到了洋人的世界去打洋人。
        事情是這樣的,廣州一個買辦知道李雙劍在江湖上的威
      名,閒嗑牙的把南劍北刀的事告訴了他的英國老闆約翰,
      約翰自己也練劍,非和李雙劍比畫一下不可,那名買辦根
      本請不動泡在酒罈子裡的李雙劍,後來他想了個主意,拿
      了幾瓶洋酒去和李雙劍打交道,這才把李雙劍騙進了洋行
      ,李雙劍也好好把約翰教訓了一頓,連續三次都是一出手
      便要約翰的外國劍脫手。
        約翰倒是不以輸了而氣惱,反對南劍配服得五體投地,
      要領李雙劍到歐洲去比賽,李雙劍對洋人沒什麼好感,但
      約翰說要領他喝遍歐洲的酒,李雙劍的興趣上來了,就跟
      著約翰坐船往歐洲去。
        李雙劍還在船上喝洋酒,張一刀已在塘沽口和洋人交上
      手。張一刀沒想到和洋人較量竟會是這麼個場面,他的刀
      尚未使出,已聽到一陣乒乓亂響,四周人像中了邪,一個
      個還未貼到鬼子身旁就倒了下去。
        必然是某一種暗器,張一刀幾個翻滾後飛身直入鬼子陣
      中,他的金刀見血便停不住,那一天他估計至少砍了七、
      八十個洋鬼子。
        塘沽口一戰,張一刀徹底消失了,他只留下一句話,
        「娘的,啥個打啥個,老子的刀再快,也比不過槍子兒
   ,老子不打,太殘忍。」
        北刀自此沒有再出現於江湖,連他的家人也不知他的去
      向。
        而南劍卻在一年多以後回來了,據洋行的買辦說,南劍
      打遍全歐,未曾遇到一個對手,可是洋鬼子看不懂中國劍
      術,洋鬼子的劍只憑劍鋒取人,頂多把人砍個口子,碰到
      李雙劍,一出手非要人命不可,一趟歐洲行至少砍了二十
      多個洋人,約翰只好把李雙劍送回中國。
        買辦說,
        「我們那個大約翰問過小李,為什麼出劍非置人於死地
      地不可?你猜小李怎麼說,他說,劍下無情哪。」
        買辦又說,
        「洋人說,咱們中國人未開化喲,一動刀不要人命不過
      癮。他們說,殘忍喲。」
        李雙劍自己則從未談過他和洋鬼子比劍的事,因為他每
      天泡在酒罈子裡,沒有清醒過的時候。
        北刀和南劍,中國最後兩個武林之王,都在和洋鬼子交
      手後消失了,也不再有人記得他們,人們甚至連刀和劍都
      忘光了。#
作者: dako0125    時間: 2007-3-18 12:07

這是當風神劍遇到無影神劍嗎?
還是喜歡ㄧ杯糖,和妳。
作者: corderoloco    時間: 2007-3-21 11:00

北北,標題是北劍與南刀,內容是北刀與南劍耶.
還是應該是桃木劍與牛排刀?
作者: jessica_tien    時間: 2007-3-21 15:50

那是兩對夫妻跟兩對兄妹的故事啦, 你不懂就不要問北北啦!
作者: corderoloco    時間: 2007-3-22 00:46



QUOTE:
原帖由 jessica_tien 於 2007-3-21 15:50 發表
那是兩對夫妻跟兩對兄妹的故事啦, 你不懂就不要問北北啦!

可是卡大孵說妳不好意思跟我說呀.
作者: corderoloco    時間: 2007-3-22 02:56

跟刀有關
Shortcut to a Scary Sharp Knife
The Edge Pro sets angles for you andcomes with graduated stones. It's like training wheels for knife nuts.
By Russ Parsons, Times Staff Writer

I am a pilgrim on a journey. My destination is nebulous —sometimes the closer I seem to come, the farther it recedes in the distance. For now,I'll just call it the Scary Sharp Knife. But as with all spiritual goals, it's not the actual arrival that really matters nearly so much as the process of getting there.

Though I'm still on my path, my knives are already so much sharper than they've ever been. But so far that's just Amazingly Sharp; I know Scary Sharp is still out there somewhere.

And while it may be true that there are no shortcuts to enlightenment, I've certainly found one for the journey that is knife sharpening: a really cool device that simplifies the process so much that even a neophyte can reach Amazingly Sharp amazingly quickly. But more about that in a minute.

I've always been a cook who cares too much about his knives. Others indulge themselves with fine copper pans or the latest electronic wizardry. For me, it's always been the cutting edge.

I've got two knifeblocks full and more carefully wrapped in a drawer—and yes, I do understand (as my wife reminds me regularly) that I really use only two or three of them. Still, when I see a good knife, I have a hard time resisting its siren song.

But just beneath the surface of my cutlery obsession, there has always been a secret shame. I love my knives, but I don't take good enough care of them. In particular, I've always entrusted their sharpening to others.

It's not that I haven't tried — I've got one of those electric knife sharpeners in my pantry someplace. I just could never get it towork as well as I wanted. And I've used those little gadgets you roll along the blade too. I picked up one of those angled rod sets; it worked better, but still didn't give me the results I wanted.

Several years ago I even tried sharpening by hand a time or two. But italways seemed so messy and, frankly, I never could get it to work very well. Maybe I was holding the knife at the wrong angle; maybe I was pressing too hard; maybe my heart was not yet truly pure.

Whatever the reason, sharpening a knife this way seemed to be a lot more than I was up for.



The edge of reason

FOR a long time, I tried to assuage my guilt by telling myself that even a geek needs to recognize his limits. I don't need to do everything myself, right? After all, I love coffee, but I don't roast my own beans. Isn't that the same thing?

Well, no, it isn't. I can buy really good coffee beans from a store. I can't get really good sharpening done for any price. Sure there are commercial sharpeners —some supermarket meat counters will even do it for a nominal charge. And truth be told, some of them will do a perfectly adequate job for most purposes.

But they'll never get you to Scary Sharp — and even the best of them will rarely get to Amazingly Sharp. To get there, knives have to be sharpened by a knowing hand on a polished stone, notb y a butcher with a belt grinder.

So I set out to learn how. I found an enormous amount of great information on the Web (see box), and even better, the amazing tool that brought my goal within almost embarrassingly easy reach.

At its most basic, sharpening involves nothing more than using rough stones to remove metal from a knife blade at the correct angle to wind up with a cutting edge. You want the angle to be thin enough that it slices easily, but not so thin that the metal is weakened. For most kitchen knives, that's between 15 degrees and 22 degrees perside(commercially sharpened knives are rarely less than 24 degrees).

There is much mystique about what is the perfect angle and almost as much about what are the right kinds of stones. (You'll want more than one — a coarse stone to do the rough shaping and then a finer stone to finish and polish the blade.)

All of that sounds complicated, but the tool I found eliminated most of that confusion. The Edge Pro works kind of like training wheels for knife nuts, ensuring that the angles are correct. Invented and manufactured by Ben Dale, a professional knife sharpener in HoodRiver,Ore., it is absolutely ingenious. It is a rack that holds yourk nife in place and a graduated set of sharpening stones that are clamped at clearly marked angles.

You place the knife on the rack and pull the stones across the blade, working with each stone until the knife is sharp enough to proceed to the next. You're practically guaranteed the right stone, the right angle and even the right amount of pressure.

Even better, it also gets your knives, really, really sharp. Actually, unless you're totally into the whole "communion of hand and steel" thing, it's all you'll need to achieve an Amazingly Sharpand, perhaps with practice, even Scary Sharp knife.

The Edge Pro is not inexpensive — the full kit costs $185; you could get a comparable set of waterstones for about half that. But it does eliminate the geometric guess work, and it is a pretty cool introduction to the Zen of knife sharpening.

Though the Edge Pro was just the first step on my journey, it was an important one. With it, I learned a couple of things even beyond recognizing the angles necessary for sharpening.

The surest sign that you're making progress with a blade is the appearance of a slight ridge of excess metal, called a "burr," which builds up along the edge. It's almost impossible to see with the naked eye and until you have felt one, it's a little hard to describe exactly, as you'll find reading the countless attempts on the Internet.

It took me quite awhile before I could feel it myself. Finally, I usedthe Edge Pro to sharpen a very old, very beat-up knife I inherited from my mother-in-law. (Always start with bad knives in case you mess up.) Because this blade shed so much metal, the burr was pronounced enough that I could feel it easily. After that, even fairly fine burrs became more obvious.

With the Edge Pro, I also learned that there is aparticular sound a stone makes against the metal when sharpening is going right: It's more of a smooth "swoosh" than a rough grinding. (The stones are lubricated with water.)

More important, the device taught me that I needed to take my time,that working slowly and smoothly was much more effective than trying to sharpen in a dash. It sounds funny, but you just have to let yourself get into the rhythm of the stone. Like chopping onions, sharpening is a meditative chore.



Learning from a Pro

GETTING a great edge can take much longer than you might expect —10 to 15 minutes is not unusual, even for a knife that has not been badly abused, and your mother-in-law's old "beater" can take easily twice that. (After a knife has been properly sharpened, it should take only minutes for the occasional touch-ups.)

But perhaps most important, the Edge Pro taught me what a joy a really sharp knife can be. There are several ways of testing a knife's edge —the one I prefer is slicing newspaper (nothing Freudian there). Withthat first really sharp knife I must have shredded an entire day's worth in happy amazement. Wow, even a good knife straight out of the box isn't this sharp.

And real food is even more fun than paper. Vegetables cut with only token resistance. Finely diced onions are sliced so cleanly they looka lmost manufactured. Even slicing my morning grapefruit brings a smile —it's like cutting butter.

From there, the graduation to real stones was much easier.

I'm still not as polished as I want to be, and I know both I and myknives can be better. One of these days, I'll probably even learn to sharpen to exact angles, and maybe even double-bevel.

The road to hand-honed Scary Sharp is long, but with a good set of training wheels at least you can enjoy really good knives along theway.

The Edge Pro Apex 3 sharpening system is $185 plus shipping from the website  http://www.edgeproinc.com  , or it can be purchased for $190 at Expedition Exchange, 20775 S. Western Ave., Unit 102, Torrance; (310) 618-1875.

http://www.latimes.com/media/photo/2007-03/28525302.jpg
The Edge Pro holds your knife in place. Graduated sharpening stones are clamped at clearly marked angles.

[ 本帖最後由 corderoloco 於 2007-3-23 02:59 編輯 ]
作者: corderoloco    時間: 2007-3-22 02:59

Guides to knife-sharpening        
Russ Parsons
March 21, 2007        

AS with all important journeys, when I set out on my path toward hand-sharpening, my first step was searching the Internet. It probably won't surprise you to learn that there are a lot of knife geeks on the Web, and there is no shortage of advice. Here's what I found most helpful:

• The best sharpening guide for beginners I found was the one Chad Ward wrote for the website E-Gullet (forums.egullet.org, look on the last page of the E-Gullet Culinary Institute). It is complete yet surprisingly accessible; so much so that Ward spun his primer in to a book on the topic, which will be published by William Morrow next spring. Be forewarned, though, that even the most basic sharpen in glesson can get pretty deep pretty quick.

• Some things can be demonstrated much more easily than they can be explained. Knife sharpening is one. A half-hour of watching "TheChef'sEdge," sold by New York City knife mecca Korin and featuring its co-founder and in-house sharpening master Chiharu Sugai, is a better instruction than almost any manual. Sugai doesn't go into greatdetail, but his calm, matter-of-fact presentation makes knife sharpening seem much more like something you can actually do. He takes a relaxed approach to sharpening. Rather than fret over exact numbers of degrees, he uses three pennies stacked under the blade to establish a sharpening angle.

"The Chef's Edge," $29.95 from Korin, (800) 626-2172;  http://www.korin.com .

• A video by knife-making legend Murray Carter (his hand-forged knives sell for thousands of dollars) is packed with good information, but watching almost three hours of the earnest Canadian speaking extemporaneously on the intricacies of knife sharpening was a little much (though it was really cool when he sharpened a knife with a cinderblock). Word on the Web is he's recording another one, hopefully more tightly edited.

"Introduction to Knife Sharpening With Murray Carter," $35 from Arizona Custom Knives, (904) 826-4178;  http://www.arizonacustomknives.com .


• For clear explanations of a lot of the jargon you'll run into, go to Blade Forums (www.bladeforums.com, click on General, the nunder Forum, click on "The Toolshed," and under Thread, click on"Sticky:Steel FAQ") and check out Joe Talmadge's primer.

在二奶村有戶口的捆工們,小心不要讓戶長們看到這兩篇.
不過,傷口切的完整,縫合倒是比較容易啦.

[ 本帖最後由 corderoloco 於 2007-3-23 03:04 編輯 ]
作者: s573071_2    時間: 2007-4-4 16:07

我、回來了∼∼!(煞車)

抱歉嘿,學校要段考,被禁電腦快一個月


這個嘛…我不會看不下去,只會看不懂orz

後面的對話我覺得很好笑,可是我不知道意思唉?!

是說中國人很野蠻嗎?

啊哈,我知道啦,洋鬼子忌妒中國人!∼

咳,開玩笑的,別在意啦= = 現在是頑皮的年紀<魔:你忘記老師才剛敎你不要講藉口>


我看這個啊,恩,如果要我選,我想我會選用短劍唉

拿起來稱手,使起來輕巧,用起來致命,砍起來爽快(?)當然要選短劍啊

咦,我怎麼清楚?不要問我= ="

這次是講中國金劍銀刀,北北,下次講衝鋒槍和狙擊槍吧!我寫小說要蒐集資料,得弄清楚這槍

<魔:寫什麼怪小說要用到這些?>題材保密,因為是獨一無二的!(←自誇)


對喔,我還有一個問題,什麼是「程咬金」?
作者: guolich    時間: 2007-4-4 21:30

小惡魔,你完蛋了,連程咬金都不知道
他是狗咬豬的祖先
作者: bennett29626    時間: 2016-7-11 16:48

好長喔






歡迎光臨 皇冠讀樂論壇 (http://forum.crown.com.tw/) Powered by Discuz! 5.0.0