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Post by Deleted on Jun 22, 2007 6:28:37 GMT
What sort of edge do you usually use? Generally, I'm partial to a thicker, stronger edge that can cut hard targets, even if it doesn't feel as sharp. But I'm curious what is considered "correct." 30 degrees? 40 degrees? Hollow, sabre, or what?
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Post by Deleted on Jun 22, 2007 6:50:06 GMT
katana dont have a secondary bevel.The edge is whatever angle the sword was forged and polished to, a sword with no niku would be flat from the ha(cutting edge) to the shinogi (ridge line), niku can add a appleseed shape to the blade. Thats the way I understand it anyway.I've seen endless debates over wether niku is good or bad for cutting.
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Post by Deleted on Jun 22, 2007 7:29:33 GMT
Hhhhmmmmmmmmmm........
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Post by Deleted on Jun 23, 2007 1:00:49 GMT
Hi shilohlee, Ronin is correct, Katana have an "appleseed" or "clamshell" profile to their edge. Thats the traditional edge on Nihonto. Since it's worked so well for a few centuries, I wouldn't change that formula so to speak. Now I have read that sometimes Wakizashi were made with little or no "Niku". I don't know why that was done.
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Post by Deleted on Jun 23, 2007 5:56:52 GMT
I'm guessing that means convex?
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