【一日一结】包裹结（Packer''''s Knot）&屠夫结（Butcher''''s Knot）&a...

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▍来源：animatedknots、wikipedia、壹毫米传媒、互联网

在攀登过程中，绳结打法的对错和速度有时关乎性命，因此熟悉各种绳结的打法与其功能是极其重要的。绳结技术的掌握来自不断的练习，体会。初时可按图依样，然后离开书练习，甚至单手打出。每一个步骤都要非常正确，毫不含糊。要做到在黑暗中或其他各种条件下能自如打结，同时也应知道如何解开结，因为在许多危险时刻，不会解开结比不会打结更糟糕。所有的绳结在完成后都需收紧才能使用，同时绳端至少预留5厘米，以免意外松脱。

包裹结（Packer's Knot）&屠夫结（Butcher's Knot）& Corned Beef Knot

包裹结（Packer's Knot）

包裹结是先将绳子绕过要捆绑的物体上，然后绑一个八字结，收紧包裹后再用半结固定。包裹结是一种捆扎包裹或者散落物品的绳结，有时屠夫会用这个绳结来绑大块的带肉关节。

The packer's knot is a binding knot which is easily pulled taut and quickly locked in position. It is most often made in small line or string, such as that used for hand baling, parcel tying, and binding roasts. This latter use, and its general form, make it a member of a class of similar knots known as butcher's knots.[1] The knot is commonly taught to Guides and Scouts, and those in similar organizations as a basic binding knot.

屠夫结（Butcher's Knot）

Advantages: The Butchers knot can be tied very quickly. Indeed, a professional butcher ties it so quickly that it is very difficult to observe the steps. It also wastes very little string because the knot can be tied while one end is still attached to the coil.

Disadvantages: This knot is adequately secure for its intended purpose. However, when more reliability is needed, e.g., when wrapping a package for mailing, an initial Butcher's knot is followed by additional turns and completed with more half knots or half hitches.

 Corned Beef Knot

The corned beef knot is a binding knot usually made in small line or string. It gains its name by often being used for binding the meat of the same name while it is being cooked. Since corned beef shrinks during cooking, the knot needs to be tightened several times during the process.

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