Universal Swords and files instead of stone hone
Feb 22, 2021 2:58:51 GMT
Post by tsmspace on Feb 22, 2021 2:58:51 GMT
So, I used to struggle (recently) with my universal swords 1845 wilkinson and 1831 artillery sword ,,, they would work milk jugs and light water bottles, but just didn't work anything tougher, soda bottles being the clear line.
I was sharpening them with stones mostly. I bought them both unsharpened, filed them, cleaned with stones, and then honed the edges until I could cut paper (although not spectacularly), and have at the targets. what ho.
Of course, I didn't want to make any hasty changes, so it took some time, but eventually my munitions grade balaur arms 12th century sword, which also wouldn't cut very well, did better when I used a round file and just shredded up the edge into an edge that did look even but up close was clearly unrefined. It worked like any sword in my collection on the plastic soda bottles.
I have had other experiences with different steels,, for example budk stainless machetes (which everyone recommends to avoid), some of them cut super well, but the straight blades struggle more,,, with these blades I still just used stones to sharpen them, but because they are so light it is really easy to try various postures and techniques and I started to have a lot of success, , basically I can cut anything I have in my repertoire with a katana with a budk stainless machete also, and with any of the machetes on their page. (it didn't happen at first, but eventually I got the hang of using a bunch of different shapes, without needing a fresh hone)
With the more traditionally inspired swords, however, the steel just isn't as good at holding a fine stone edge. The balaur 1st edition en9 feels dull if you stone hone it, and then rub it a few good times with your hand , and universal swords behaves similarly.
However, using a rough file and making a rougher edge, they become a completely different animal. Now, I haven't cut tatami ever in life, and haven't been using this rough filed edge for very long, only a few cuts in total, but it is a night and day difference. It would have cut ME with the stone hone and a good swing,, but now, with the rough filed edge, I think it would cut a lot worse. Honestly, I'm really taken aback by the change in performance. It's hard to say, because plastic CAN leave clean cut edges with dull blades, but lots of my sword cuts on plastic leave rough cut marks depending on the blade quality, and the edges are quite clean after these recent cuts.
It does make me wonder about historical steels, and sharpening, it also makes me wonder about the history of files, but it makes me think that historical swords, through the 1800's may not have been necessarily higher quality than universal swords, because my swords would basically work well if I did what I'm doing now,,, they will cut the target, I think.
I was sharpening them with stones mostly. I bought them both unsharpened, filed them, cleaned with stones, and then honed the edges until I could cut paper (although not spectacularly), and have at the targets. what ho.
Of course, I didn't want to make any hasty changes, so it took some time, but eventually my munitions grade balaur arms 12th century sword, which also wouldn't cut very well, did better when I used a round file and just shredded up the edge into an edge that did look even but up close was clearly unrefined. It worked like any sword in my collection on the plastic soda bottles.
I have had other experiences with different steels,, for example budk stainless machetes (which everyone recommends to avoid), some of them cut super well, but the straight blades struggle more,,, with these blades I still just used stones to sharpen them, but because they are so light it is really easy to try various postures and techniques and I started to have a lot of success, , basically I can cut anything I have in my repertoire with a katana with a budk stainless machete also, and with any of the machetes on their page. (it didn't happen at first, but eventually I got the hang of using a bunch of different shapes, without needing a fresh hone)
With the more traditionally inspired swords, however, the steel just isn't as good at holding a fine stone edge. The balaur 1st edition en9 feels dull if you stone hone it, and then rub it a few good times with your hand , and universal swords behaves similarly.
However, using a rough file and making a rougher edge, they become a completely different animal. Now, I haven't cut tatami ever in life, and haven't been using this rough filed edge for very long, only a few cuts in total, but it is a night and day difference. It would have cut ME with the stone hone and a good swing,, but now, with the rough filed edge, I think it would cut a lot worse. Honestly, I'm really taken aback by the change in performance. It's hard to say, because plastic CAN leave clean cut edges with dull blades, but lots of my sword cuts on plastic leave rough cut marks depending on the blade quality, and the edges are quite clean after these recent cuts.
It does make me wonder about historical steels, and sharpening, it also makes me wonder about the history of files, but it makes me think that historical swords, through the 1800's may not have been necessarily higher quality than universal swords, because my swords would basically work well if I did what I'm doing now,,, they will cut the target, I think.