I remember when I first started training Jiu Jitsu. It was toward the end of January so everyone was thinking about Pan Ams and weight cuts. At that time, I was thinking everyone was crazy, and that I’d never do that.
My perspective has changed over the years. In my eyes, the purpose of weight classes are to try to eliminate the size factor so that it is an equal footing test of skill. If skill is matched, size will win. This is why it’s always a huge deal if someone from the middle to low end of the weight classes manages to win the open weight class. Their skill level was high enough that day to overcome the size differences.
So how does someone determine which weight class they should be competing at? I think it’s a process of experimenting to find where you feel strongest.
I’ve competed from 125 up to 155 and have found my sweet spot right around 135. When I’m not competing, my weight naturally stabilizes at around 142 – so with extra cardio and clean eating I can make 135 within a couple of weeks.
I can make 125 with a very tight regimen of cardio training, long sparring sessions, and calorie restriction. I did it twice in one year for Pans and Worlds. It is an achievable division for me, but only if I’m able to take 6 weeks off from work to focus on the process. I’ve been having to adult a lot the past few years and have not been able to have another go at it. Maybe this next year it will be possible?
I competed my first year as a purple belt at 145. Lots of reasons why there, and I determined that it is a reasonable division for me. It’s not ideal since I was at the low end of the weight class and I could feel the strength differential.
155… I just had no business in that weight class.
Weight Cuts and Aging:
As I get older, it has become more difficult to maintain a lower walking weight. I find myself having to pay more attention to my normal eating habits, change up my cardiovascular routine, and spend more time on recovery and prehab exercises.
In the golden days of my youth, all I had to do was cut out pasta for a week in order to make 135. Now I actually have to do a structured meal and conditioning plan in order to make the same weight. I like to blame having more muscle mass now than when I first started but let’s face it. I hit 30 and my metabolism did a “whoa Nelly” on me.
I wonder sometimes if I might eventually shift up to the higher weight class – but I am resisting that option. It’s just gonna take a little more dedication and focus on my part, and that’s a good thing!
Weight classes are an integral part of Jiu Jitsu competition. But they are just one factor of the whole. I’ve known many people who focused so hard on making a weight class that it was a detriment to their technique and mental training. I’ve also known people who have completely neglected maintaining a healthy weight and ended up in unbalanced match ups that should not have occurred outside of the open weight division. By “known people” I refer to myself. Balance is key.