If It Looks Like It And Smells Like It...
By Sonny The Zoo
Hi wargaming guys, Sonny the Zoo here.
First up, I gotta apologize for not getting along to your Warhammer bust-up in Norwich. I was called away on some business to do a last-minute piece of work, if you follow me.
Heard a good time was had by all, and I gotta send a message of congratulations to that friend of ours, Gareth, who ended up Capo di tutti capo of the Fantasy goombahs.
Trouble is, I could be sending another message on the back of some more troubling information I got about the competition. Seems that there's a certain element bringing a hint of cheese into the equation when they're drawing up their rosters or conducting wars nowdays.
So I've decided to give you guys a quick run-down of what just ain't right if you want to be taken as a stand-up guy and not just another cafone.
He Came Outta Nowhere..
Runway Outta Service
Stand Here and Say That
First up is the Zombie Conga Line. What your Deadite player does is raise a bunch of zombies on the flank of an enemy unit; arrange them in a 1-wide snake formation; then dance them into combat. He cuts the rank bonus and ties the enemy up while they're fighting one model per turn.
Second there's the Slayer Wall. You get a long line of unbreakables and
stand them in front of your war machines/shooters on a hill, or your spellcasters.
They don't care that they ain't got no rank bonus - you gotta chop your
way through them to get to what's behind.
Before any potential cheese-merchants start to complain, I know that all the above tactics is legal by the letter of the Warhammer rules. All I'm saying is you fight to win, but if you fight with no honour then you deserve no respect.
Final words, cheese is also in evidence if your armies are starting to get loaded with big-points killers. If you start with the "he brought a giant so I gotta bring a greater demon" then nobody ends up winning. (William and Jon, your fish are in the mail).
So keep the armies and your tactics toned down guys - you'll have more fun.
(Thanks to the WPS Website and WorldofCheese.com)