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Post by Deleted on Jan 10, 2010 15:14:17 GMT
hi, am a man of sword company , china i heard that some one say the edges of jian or jim is not for cutting . i do not think so , if the edge is not for cutting why not simply remove the edges on it and just make a stick with a sharp tip ? and can save some bothering polishing work on it.
i think the edges of a jian is do for cutting , that is why making jian with so called "sanmai "steel(i am sorry for poor English , i can not get a right word for the forging mothed like a Hamburger)that one layer hard steel between two out-layers of softer steel .
how about your opinion £¿ thanks dingy
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Post by Deleted on Jan 10, 2010 23:01:37 GMT
G'day Dingy, and welcome to the forum! Always good to have sword-industry people around You're right, of course, that if a sword has an edge, then it should be intended to cut. What a lot of people are talking about, I think, is how well a jian might cut, compared to a more dedicated cutting sword like a dao or sabre. Many, many people on this forum like to practice cutting on water-bottles, soaked-newspaper rolls, or tatami mats (tameshigiri), so when they talk about whether a jian "can cut", I think they often mean "can it cut these targets in this kind of practice". In addition Hanwei, who of course are a big supplier of jian in the western market, have said that their jian aren't suitable for cutting practice, which has caused some discussion about whether jian from other manufacturers suffer the same restriction. Hanwei has addressed this with its new Scott Rodell designed Cutting Jian. Me, I'm a cut-and-thrust kind of guy, and I like a sword that does both well. So, I'm waiting for the new cutting-jian with eager anticipation! Cheers, and again Welcome! Marc E
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Post by Deleted on Jan 11, 2010 2:30:19 GMT
Observe the Cutting Scott Rodell does with a jian. Most of the myths about Jian are a result of the sword not being used for combat after the rise of firearms and the collapse of China in the late 19th Century. Unfortunately there are now Martial lineages where there are NO practical skills in actually applying weapon techniques outside of forms for several generations of instructors. The poor quality of Chinese swords for much of the 20th Century also caused more mistaken beliefs to be made about jian.
The same thing also happened to European Swordsmanship as well.
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Post by Deleted on Jan 11, 2010 23:58:52 GMT
Not to mention, Scott Rodell uses some of Dingy's products as our new forumite is affliated with Huanuo forge. Unfortunately though, most of Huanuo's products don't fall into the sub $300 US focus of SBG.
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Post by Deleted on Jan 12, 2010 16:36:49 GMT
Not only do jian have edges but, I've been told, they are often also differenially sharpened in sections to optimize various cutting techniques.
Plus, it's not like there's only been one single shape of jian over the last 4000 years, so some variants are problably better cutters then others.
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