how do I prune my carmona bonsai?
Bonsai pruning is an art that is acquired over the years; there are two types of pruning when it comes to bonsai: one is the training pruning, which is practiced every year (even several times a year) in the first years of life of a bonsai, and then it is practiced less and less, is ratified of a pruning carried out to give the hair of our bonsai the desired shape; we begin by removing the branches that develop cross, or that grow facing the inside of the plant; later large branches are also removed, if these are not part of our general design. In fact, when a bonsaist buys a new bonsai, before starting to prune, he observes his plant, and tries to imagine how he would like it to develop, then he removes all the branches that do not grow in the desired way. As for the salmon, in Italy they are sold only already bonsaized, so I think that your plant has already been raised as a bonsai, and has already its own character and shape; it may well be that you wish to change the development that you have now; you will have to do it in the spring, at the beginning, removing the branches that do not develop as you would like. The formation prunings are practiced for the carmone when the plant is at the beginning of its greater vegetative development, because this plant does not like the winter pruning. If you like your bonsai as it is now, and you don't want to change its shape, you can avoid big pruning; to be sure that your bonsai is just as you want it, try to play carmona bonsai, and look at the hundreds of carmona bonsai photos you find on the net, to see if your carmona is just like you want it.
There is another type of pruning, which is practiced all year round, it is called maintenance pruning, or even stapling: it consists in shortening all the shoots that your plant produces, in order to stimulate it to always produce new ones, with leaves always small. This type of pruning is practiced all year round; for the carmona it is advisable to let the buds grow to have 5-7 leaves, then cut them, leaving only 2-3 leaves.
In general, pruning is done with very sharp scissors, which must be cleaned before and after cutting, to avoid spreading diseases between the branches or between the plants; if the cuts are large, the cutting surface is covered with pruning mastic, to prevent live wood from being exposed to parasite attacks; the cuts are made just above a knot, so that in the future a leaf or a bud is produced close to the cut, leaving it to produce unsightly stumps.