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Showing results for tags 'cutting weight'.
One of Sylvie's posts about clinch got me thinking about the differences in technique and method in Thailand vs the west. It's interesting how some things may be effective in the West but are not at all effective in Thailand. Part of this is due to relative inexperience in western countries, for both trainers, fighters, and officials. I also think part of it has to do with the influence from MMA, at least in America. Often amateur and even pro fighters will compete against someone with an MMA background who is competing in Muay Thai for experience, though it isn't their primary sport. The judges and commissions often do not score according to Thai rules, so that changes the game significantly. One big difference I have noticed is in cutting weight. You cannot safely do a water load/sodium cut the same way you could do in America. This is due to both the heat in Thailand and the likelihood that your trainer will want you to train until just a day or two prior to the fight. Granted, you don't really need to as it is so easy to sweat in the heat. It is still a major difference, no less. There are many differences from a technique perspective, but one that sticks out is that your block has to be at a much more narrow angle in Thailand. Less experienced fighters tend to have more superfluous movement in their kick, so it tends not to be as direct. It seems this has caused fighters in the states to both use and instruct a wider and less condensed block. What are some major differences you have noticed?