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Post by Deleted on Dec 23, 2006 21:30:28 GMT
If you havent seen them already then check out the new line of swords at cheness - these are a bit above 300 line though... www.chenessinc.com/
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Post by Deleted on Dec 23, 2006 21:39:51 GMT
cool cool. can't wait to see what's next!!!
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Post by Deleted on Dec 27, 2006 21:25:35 GMT
Uh oh... Cheness is running a Promotional Period on the new SGC series swords. They are all under the $300 mark now...
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Post by Deleted on Dec 27, 2006 22:04:50 GMT
They'll probably cut pretty decently, but since they don't have rolled edges there'll be a lot of friction during thick cuts which will hinder them.
Rolled edges are the opposite of hollow ground edges. It's the equivalent english term to the japanese 'niku'.
See, it's not just to strengthen the edge. It actually separates the medium as it is being cut, which takes friction off the edge. With a broad, flat-ground edge, there's a lot of friction.
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Post by Deleted on Dec 28, 2006 0:47:20 GMT
that's a good point!!
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Post by Deleted on Dec 29, 2006 3:45:22 GMT
I contacted Paul Chen at Cheness to ask how long the Promotional Period would last. His response was: The promotional period will last through the duration it takes to get the word out about the blades. Generally about a month or two.
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Post by Deleted on Jan 1, 2007 2:56:20 GMT
With a broad, flat-ground edge, there's a lot of friction. Are the SGC blades flat ground? I know the comparison drawing on Cheness's site shows both blades (standard and SGC) as beig flat ground, but I though that was just a simplification for illustrative purposes? I was under the impression that Cheness blades were convex ground, and I figured the SGC's were the same way only thinner and wider in section.
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Post by Deleted on Jan 1, 2007 9:25:40 GMT
I was under the impression that they did not have a rolled edge, but rather a 'saber-grind', which has the same problems as a flat grind. I should've been more specific earlier, sorry. Here's a somewhat hard to read image of three different edges, from left to right: Flat Grind, Saber Grind, Hollow Grind.
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Post by Deleted on Jan 17, 2007 4:01:54 GMT
Adam, doesnt "niku" translate to meat?Which means a blade is thicker, has more "meat", thus creating more friction no? I dont want to seem like a smart aleck this is just what Ive heard and Im not sure.
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Post by Deleted on Jan 17, 2007 20:40:58 GMT
Niku does translate as meat, and yes, technically an edge with 'niku' is thicker than say, a flat ground edge. Agaist very light or thin targets, the flat ground edge will cut better.
On thicker/heavier targets, the flat ground edge will produce more friction because more of that edge is in contact with the cutting medium during the cut(because it's flat, the whole blade rubs against the target). On an edge with an 'appleseed bevel'/'rolled edge'/'with niku'. the very convex nature of the edge wedges the cutting medium apart which reduces how much of the medium is touching the blade, which actually reduces friction.
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Post by Deleted on Jan 17, 2007 23:45:43 GMT
Oh, thats very interesting and makes perfect sense now that you've told me thanks!
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