Quotes About Technique

For my striking, I've learned to adapt it right off the bat for MMA. Even my jiu-jitsu, I adapt it very much for MMA.

When I practise scales I will play four notes on one string. If I'm playing a C major scale, starting on F, I'll play the F, G, A, and B on one string and the C will be on the A string, etc, etc. Because I found not only was it good for my hands but it was really good for interconnecting things.

The easiest place to get a natural harmonic on any string is at the 12th fret. All you do is lightly rest one of your left-hand fingers on a string directly above that fret and then pick it.

I never use pull-offs because I don't like the sort of 'meow' sound they make with the string being deflected sideways.

The lute I use has 10 courses and 19 strings, which is quite a lot of strings and a quite different fingerboard width from a classical guitar. I use a combination of flesh and nail when plucking the strings.

I can do the old hand vibrato just fine, but I like attacking the strings.

I was a big fan of Jim Hall as well. I liked his comping style, his accompanying. And that he played, generally, four note chords, the top four strings of the guitar.

When I first started experimenting with harmonics, I'd sometimes hook up two distortion boxes just to get my strings 'frying,' which helped bring out the harmonics.

In a painting, you can't make out whether the artist painted the left eye before the right eye. In Chinese calligraphy, you can see the progression of the artist's stroke.

Good putting starts with understanding the difference between a stroke and a hit. You want to make a stroke and let the energy of that back-and-through motion carry the ball to the hole.

I was fortunate enough to interact with him when I played for RCB in IPL. I learnt from AB as to how he prepares for a game. I get amazed by the kind of strokes he hits and the time he has got to play those shots.

Monet was like a conductor. He painted with quite a straight arm and used bold strokes.

I liked the structure of ballet.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

The moonsault - I climb to the top rope and back flip onto my opponent. It's very effective but can be risky if my opponent moves out of the way.

Different martial arts have ways of showing you how to control an opponent and put him down, but jiu-jitsu is the king of how to finish somebody. And that's what I love about it.

I learned how to defend the ball with my body and to be faster than my opponents.

A backheel is good if it works, not if it disrespects the opponents.

In 50over cricket there are different ways of playing. It's not all about smacking it over the top. It's important someone bats through the innings. That would be one of the options for me.

I've learned a lot from the masters of orchestration, like Ravel and Stravinsky.

Everybody believed you had to have a big piece of lumber and then muscle the ball over the fence. But by the time I and Hank Aaron - another guy who did it with his wrists - were through, there were a lot of guys ordering light bats and playing handball.

The process and organization leading up to cooking the egg can tell you a lot about the cook.

I'm originally from jiu-jitsu.

I like to say jiu-jitsu is like mathematics. It has to be exact otherwise you don't have it.