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Post by Deleted on Oct 18, 2009 1:48:56 GMT
Just uploaded a video of me test cutting on a piece of pork.
Enjoy and subscribe if you want to see more...
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Post by Deleted on Oct 18, 2009 2:01:42 GMT
Cool vid, Garrett...its awesome to know that my jian will be able to cleave flesh so well!  |
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Post by Deleted on Oct 18, 2009 4:31:44 GMT
Garrett studies GRTC style (Michuan Yang Taiji Jian) swordsmanship with me in our little study group.
I also have a Huanuo sanmai steel jian that I will test alongside with Garrett's swords. I've examined his jian and in someways (balance for example) they are superior to Huanuo. They also measure HRC 50-55, just like Huanuo. The profile of his jian blade seems more accurate compared to my antiques than Huanuo's as well.
Take it from a guy who owns many antique jian and dao, Garrett's stuff is good.
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Post by Deleted on Oct 18, 2009 6:18:31 GMT
More cutting tests are always good, quite nice.
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Post by Deleted on Oct 18, 2009 19:11:15 GMT
Garrett, remind me never to piss you off.... (Where's that winning powerball ticket so I can do some ordering....)
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Post by Deleted on Oct 19, 2009 6:19:10 GMT
How to subscribe?
The miaodao blade seems a bit fragile, no?
And are 50 - 55 HRC not a bit soft?
I prefer 58 to hold the sharpness.
What I really need is a junk of pork, cutting for taitai.
Sofar I'm used to fresh and dry bamboo only.
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Post by Deleted on Oct 19, 2009 9:32:05 GMT
I am the proud owner of the jian in the first cut. not the actual sword but identical. it does terrific on tatami also.
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Post by Deleted on Oct 20, 2009 4:26:53 GMT
How to subscribe? The miaodao blade seems a bit fragile, no? And are 50 - 55 HRC not a bit soft? I prefer 58 to hold the sharpness. What I really need is a junk of pork, cutting for taitai. Sofar I'm used to fresh and dry bamboo only. You can click on the yellow "subscribe" button in the information box if you have a YT account. 50-55 HRC is pretty much standard for a through hardened blade and it will serve the purpose well for a reasonable price. Even Huanuo's san mei jian was 50-55 as well. Some of my pieces are differentially hardened which will bring it up to 59 HRC. The Miao dao was through hardened, cleaved through bone, and bit half way into the cutting board with no edge damage. It is a long blade though so in slow motion you'll see a lot of flex that doesn't show as much on short blades. Is that what you mean by fragile? I also cut at an angle so it showed up really bad. It also has a false edge which makes it thinner near the tip and more "wobbly". |
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Post by Deleted on Oct 20, 2009 13:27:27 GMT
Nice cuts...what'd you do with the pork after?
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Post by Deleted on Oct 21, 2009 6:01:04 GMT
Very nice ;D. I wish we'd see some more tests like this with Euro swords.
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Post by Deleted on Oct 21, 2009 6:29:00 GMT
Wow... very nice.  I especially liked the Miao Dao... I can think of some other people who would want to nab one, especially after that performance. |
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Post by Deleted on Oct 22, 2009 2:17:49 GMT
Nice cuts...what'd you do with the pork after? cooked a roast! |
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Post by Deleted on Oct 22, 2009 4:05:46 GMT
Nice cuts...what'd you do with the pork after? cooked a roast! Sorry to sound a little skeptical, Garrett, but wouldn't it taste like sword polish. or oil, IMO. I have to admit, if I was to clean the oil off mine real good, I wouldn't mind freaking out the kin folk by carving the turkey with it just to see their faces. Again.... Danged good swords. 7 swords, and my Jin-Shi jian is always the first one I pick up when it's time to practice, or patrol. The Jin-Shi jian is even favorite over my own hybrid jian creation. As you mentioned earlier about longer jians not being the going thing.... I have to agree. The hybrid has 33" blade, and I still prefer the 27"er on the one I bought from you. |
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Post by Deleted on Oct 22, 2009 7:20:26 GMT
How to subscribe? The miaodao blade seems a bit fragile, no? And are 50 - 55 HRC not a bit soft? I prefer 58 to hold the sharpness. What I really need is a junk of pork, cutting for taitai. Sofar I'm used to fresh and dry bamboo only. You can click on the yellow "subscribe" button in the information box if you have a YT account. 50-55 HRC is pretty much standard for a through hardened blade and it will serve the purpose well for a reasonable price. Even Huanuo's san mei jian was 50-55 as well. Some of my pieces are differentially hardened which will bring it up to 59 HRC. The Miao dao was through hardened, cleaved through bone, and bit half way into the cutting board with no edge damage. It is a long blade though so in slow motion you'll see a lot of flex that doesn't show as much on short blades. Is that what you mean by fragile? I also cut at an angle so it showed up really bad. It also has a false edge which makes it thinner near the tip and more "wobbly". Thanks a lot! A very polite answer, and that online, great. I still feel that the miaodao is a bit weak and personally prefer a stronger blade. After all, it's a 2 hander, right? And I really need to get some pork, too, lol. |
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Post by Deleted on Oct 23, 2009 20:04:39 GMT
Tre, I de-oiled the blade with rubbling alcohol before doing the cutting. I had to make sure I did a thorough cleaning after as bits of meat could be lodged in tiny notches or fissures not visible to the naked eye.
TWDeutscher, I assume when you say stronger, you mean the wobbliness in the blade?
I assure you that all long blades are quite wobbly. I have a ceremonial Tang dynasty dao that is pretty much unusable because the blade is so long and thick. Even so, the blade is much more wobbly than on short ones. This is due to much more stresses put on the blade over the length.
In this case, it is amplified by the false edge. Historically, "miao dao" do not have a false edge.
This was a prototype to see how a false edge would perform. As you can see, most of the wobbliness is coming from the top 6" (15cm) of the blade where the false edge lies.
Out of curiosity, do you have experience in handling long bladed swords? I'd like to hear your experience as I continually try to develop new and better ways to do things.
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Post by Deleted on Oct 24, 2009 3:06:18 GMT
I find it interesting that the Jian cut just as well as the Miao Dao and better than the Da Dao. Very interesting considering that it's "supposed to be" a stabbing weapon and not a cutting one.
Granted, the Jian didn't go through any bone, but neither did the Da Dao.
I'd like to see That video.
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Post by Deleted on Oct 25, 2009 0:47:58 GMT
You bring up a good point Taran. I'm not sure where the myth that the jian is a thrusting weapon came from. It's quite a poor design for thrust only. A good rapier will outpoke it any day.
The jian is a well rounded cut and thrust. Mere flesh doesn't stand a chance and I'm quite confident it would have been able to handle the same section the miao dao cut as well.
I apologize for the poor technique on my part. The da dao hacked at an angle and hit the board. It would have easily went through otherwise.
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Post by genocideseth on Oct 25, 2009 7:21:41 GMT
Nice tests! I now want a Jian or Dao from you! ;D
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Post by Deleted on Oct 25, 2009 15:36:44 GMT
I apologize for the poor technique on my part. The da dao hacked at an angle and hit the board. It would have easily went through otherwise. I don't doubt it would, but I also noticed it was a compression cut rather than a slicing cut. The Jian and Miao Dao went right Through the meat. The Da Dao squished it first. Was it sharp? Or is that just the Da Dao? |
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Post by Deleted on Oct 27, 2009 4:25:31 GMT
I apologize for the poor technique on my part. The da dao hacked at an angle and hit the board. It would have easily went through otherwise. I don't doubt it would, but I also noticed it was a compression cut rather than a slicing cut. The Jian and Miao Dao went right Through the meat. The Da Dao squished it first. Was it sharp? Or is that just the Da Dao? I wonder the same thing myself , may be Da Dao is mean for hacking and choping not fine cutting and slicing ? |
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I especially liked the Miao Dao... I can think of some other people who would want to nab one, especially after that performance.
