A highlight of Blade, a request and a story and Pics you will never see again

[3_hard_boiled_eggs]

Scoring the handle for a secure grip on the wooden handle and to remove the points of the chisel

 

[3_hard_boiled_eggs]

Here Master Chen copies his name from the sword to a piece of paper. This paper will be pasted into the certificate of ownership that comes with each sword.

If you buy a Zubeng Sword and it does not have these papers or marks its not a real Zubeng Sword.

PS: if you stand too close to this process when the man that is holding the sword will turn to put it away and he will stick the sword into your leg. Your leg will bleed from where the point stuck in your leg.

 

[3_hard_boiled_eggs]

Here a picture of the finished sword.

This is a sword but the knives are made the same way all but the final polishing and soft core. The knives are polished but not with the last burnishing tool on the flat bevel. The chiseled name is not put on the knives also.

 

[3_hard_boiled_eggs]

http://www.bladeforums.com/forums/showthread.php?p=7124936#post7124936

here is Ren's test on the knife made from this steel.

I hope its good i can not see youtube.com from china.

 

[OldPhysics]

http://www.bladeforums.com/forums/showthread.php?p=7124936#post7124936

here is Ren's test on the knife made from this steel.

I hope its good i can not see youtube.com from china.

It's a very solid video. Everything is clear and in focus ... and Ren is his usual, persuasive self.

Seems like Andrew was operating the camera.

We get to see both a hunter and a chopper. Very well done.:thumbup:

 

[spyken]

are his swords sharp? I've seen beautifully polished swords that were as dull as butter knives....not saying these are / are not...just wondering...

this is a great thread, lovely informative pics too....am always enthralled by tamahagane...

 

[3_hard_boiled_eggs]

master chen can make the sword as sharp as you would like.

however some like the first 5 inches of the blade to be very sharp. this is what you will touch your foe with first.

now slicing the foe in half is mostly in the movies or the back yard. when in a real battle the tip is very important. you, or i am told that always keep the tip pointed toward your foe. this keeps him at distance. if you take sweeping swings in the backyard you leave what is called a hole when your sword passes the center line between you and the foe. you can cut him in half but if you miss or are blocked then your body is exposed to his attack.

swords are sharp. people are soft. i have heard that the human body is like tofu to a sword. so to cut tofu its easy.

these are just my thoughts.

also you must consider if you are in a one on one fight or a all out battle where you must fight people at all angles.

are his swords sharp? I've seen beautifully polished swords that were as dull as butter knives....not saying these are / are not...just wondering...

this is a great thread, lovely informative pics too....am always enthralled by tamahagane...