In the "days of old" yes, folded was beneficial. Carbon content could vary wildly from chunk to chunk of the steel that came out of the giant furnace. To counter this, they would smoosh all the chunks together in to one bar, and fold it, like, a bazillion times (usually just a few, actually) until the layers of varying carbon content were so fine that the it was almost an even amount in all places.
Today's steel has much more even carbon content and folding isn't needed. It does, however, look nice. I have a Chinese folded sword and am quite fond of it. Folded swords aren't inherently WORSE than their non folded counterparts, but there's just more room for mistakes. Plus, if it's folded, that means it folded with something with lower carbon content. So it would be 1095 and probably something like 1060 folded together. So the edge on your sword has a 50/50 chance of being 1095 instead of 1060. The 1060 won't hold an edge as well as 1095. Will you notice the difference? Probably not. I'm just throwing it out there.
I like folded steel katanas because of their aesthetic properties. The folding can be quite beautiful. I have several monostell 1060 clay tempered katanas and they hold an edge just fine even after cutting tatami mats or small bamboo stalks. I have a T10 and 1095 katana. The main difference I noticed between the 1060 and 1095 or T10 is that they tend to be easier to sharpen to a razor edge. They also hold the edge longer. If I were to do a lot of backyard cutting with the 1060's I would need to hone them at least every six months.
Modern folded steel tends to have the same carbon content as their mono tempered counterparts. As Mikeeman said, folded steel katanas are often made of two different types of steel such as 1095 and 1060. The 1060 allows blade some flexibility while the 1095 folded part adds rigidity to the blade. My 1095/1060 folded steel katana is razor sharp and cuts effortlessly
Modern folded steel tends to have the same carbon content as their mono tempered counterparts. As Mikeeman said, folded steel katanas are often made of two different types of steel such as 1095 and 1060. The 1060 allows blade some flexibility while the 1095 folded part adds rigidity to the blade.
1095 won't add any rigidity. It's just as easy to bend (or hard to bend, if you prefer) as spring-tempered 1060. The carbon content and heat treatment don't make any difference to how easy it is to bend; they affect how far you can bend it before it breaks or takes a set. The elastic modulus is (close enough to being) the same for different steel alloys and heat treatments.
"In addition to being efficient, all pole arms were quite nice to look at." - Cherney Berg, A hideous history of weapons, Collier 1963.
Thanks Timo. I am no metallurgist. Thanks for the clarification. Properly heat treated 1095 steel will be harder than 1060 heat treated steel. I have read some articles on this over time and most state that Damascus or folded steel blades were created by folding steels of different properties together to get the desired effect of hardness and flexibility.
This is why I hate these forums. NO one can answer simple questions without going off into a bunch of BS of how the steel is made. No one asked or gives a semprini. Just give your opinion of what you think is the best Katana sword and the metal it should be not to break, chip, crack, stay bent, and stays sharp. From what I learned you would want 9260 spring steel but I seen another person tell someone to get something stronger if they would be going up against another sword.. wtf? Why does this have to be so hard to get these basic answers? I think people are letting their feelings get in the way of what they purchased wanting it to be the best most reliable steel they could have ever bought in a katana.
Well, maybe because of the huge variations in steel types, quality and heat treatments? Could also perhaps have something to do with differences in length, weight, shape, geometry of the blade, the intended use of the sword, aesthetic preferences or ease of upkeep? Lastly, it could also maybe be due to the fact that there is no hard and fast right answer to that question?
Post by AndiTheBarvarian on Nov 23, 2018 7:54:15 GMT
The question is not simple, it's like the question: What is the best steel for a car? That's also the reason why different swordmakers use different steels. CP3V might be better than 9260 but a smith can make a blade out of 1045 with good heat treatment that is better than one out of CP3V or 9260 with a little bit inferior heat treatment. The difference between the typical sword-steels probably can never be experienced for a normal customer.
treeslicer: Well, shoot! It was worth a try.
Apr 12, 2021 2:40:29 GMT
christain: I gottaneedtawannahave (my wife's talk, NOT mine) a nice set of plate gauntlets, but they don't give those things away. I finally got a pair of sabatons (foot armor) and had to send the company a blank check and a sample of DNA.
Apr 12, 2021 0:42:06 GMT
christain: treeslicer---I don't have a 'nihonto', unless you count a great-sword, dagger, and a shield. Oh....and three sets of armor...maille, darkened plate, and polished plate. Matter of fact, I'll be getting more armor real soon.
Apr 12, 2021 0:31:25 GMT
christain: Djinnja----What do you need to complete your armour? Ask me---I may just have it and be willing to sell.
Apr 12, 2021 0:23:45 GMT
treeslicer: It's not senility. Your nihonto are infested with fox spirits. Send me your swords, and I'll take care of it for you.
Apr 9, 2021 7:28:16 GMT
christain: Disappearing swords? This would be a game-changer for sure.
Apr 8, 2021 22:29:12 GMT
christain: I'm getting old and senile. I found two empty sword scabbards in my 'dressing room'. I say to myself---"Where the heck are they?" I looked under the bed. Nope. I looked in every room in the house. Nope. Went back to my room and there they were.
Apr 8, 2021 22:17:12 GMT
Brother Nathaniel: Markus, I would love to see your thoughts on "Custer's Revenge". Over.
Apr 8, 2021 17:23:34 GMT
bruntson: Beef and Bourbon, say no more. I'm heading over.
Apr 7, 2021 19:27:41 GMT
christain: Inject the bourbon with a meat syringe and get to smokin'. (The ham, that is. )....McM
Apr 6, 2021 20:03:13 GMT
christain: Or maybe a big ol' brisket on the smoker with my special bourbon/garlic/onion injection., Put about a half cup of your favorite bourbon in a jar, chop and smash the garlic,slice the onion. Lid the jar and refrigerate for a day or two.
Apr 6, 2021 19:50:29 GMT
christain: Sounds great. May do that for July 4th. I never met a ham I didn't like!
Apr 6, 2021 19:17:58 GMT
christain: Happy Easter to you and yours also, Brother Nat. I had the Easter Bunny hide an egg in your yard with the SBG logo on it. If you find it, it contains a gift certificate from KOA for $10,000. Happy hunting!
Apr 4, 2021 22:03:22 GMT
christain: Does it really matter? I'll be eating ham for a week, then use the bone to throw into a pot of beans. That, and a big skillet full of cornbread....happy man here.
Apr 4, 2021 21:57:16 GMT
christain: My wife has a huge ham cooked up, along with potato salad, baked beans, and yeast rolls...along with a strawberry cake and a buttermilk pie. Buttermilk pie may sound gross to some, but don't knock it 'till you try it.
Apr 4, 2021 20:10:39 GMT
christain: Happy Easter, everyone. I hope you are all safe with family and friends. Hope everyone has a good meal and maybe a few drinks. Great weather to be outside here in E.Texas, so an outdoor meal would be great.
Apr 4, 2021 20:05:59 GMT
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