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Post by Deleted on Dec 19, 2008 3:31:23 GMT
Sam I think I will leave it as is and just trim the fat but leave the width. just thin her down and lighten her up some.
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Post by Deleted on Dec 19, 2008 17:18:30 GMT
By trim the fat and leave the width you mean just thin it thickness wise? I like how it looks now all super wide and fat looking you should go with a big wide hamon instead of an edge chaser, but thickness is the performance side of that good looks, throw some nise taper in thickness wise and you will be surprised at the different feel, Brian Lyttle did a demo on grinding at Ashokan, he illustrated how to layout and grind in distal taper and it was AMAZING.
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Post by Deleted on Dec 20, 2008 4:29:27 GMT
Sam can you show me some references. I also forged a little more on the katana and worked in som more taper. I have it soaking in vinegar right now to get the scale off, but the cold retards the reaction in the steel.
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Post by Deleted on Dec 20, 2008 13:58:20 GMT
References to fat katana?
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Post by Deleted on Dec 20, 2008 19:48:47 GMT
I'm still thinking he should trim down the width some, but that's my preferance. As it is it looks more like a mix between a katana and a cutlass lol =). From the pictures at least.
Up to you of course John, just keep us posted as to what you decide to do =).
Cris
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Post by Deleted on Dec 21, 2008 22:22:20 GMT
Ok here is the video of the katana and my wakizashi freshout of the vinegar and getting ready to do some rough filing and sen work. Let me know what you think and stay tuned as I will have more videos over the next few weeks
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