Sword as a machete?

Oct 4, 1998
BudK offers a "Sword of the Black Wind" type sword that's 1/4" thick and has a 17" blade. Would this be a good alternative to a machete? They sell for $30, but if I was to get most any other kind of machete plus sheath (which are always sold seperately - different rant>
) I would spend $25 anyway. Has anyone handled this type of sword, and do you think it would work well as a machete? If not, which machete is best?
Well the definition of a machete in my book is a long thin blade that is tempered very soft. I dunno about the sword of the wind but I really like my Ontario Blackie Collins 22" machete
Tristan --

Go out and try it! I'm dying to know myself. Theoretically I can raise objections, but for all we know your sword will do just fine.

So, what would my reasons be for not using a sword?

Well, first, gut instinct tells me that when indigenous people settle on a general blade format, it generally works very very well. In the Americas, that format tends to be a machete.

The machete is thin-spined but wide as measured from edge to spine. For chopping -- and a machete can do a lot of it -- it's plenty strong in that direction. In fact, all cutlery with a primary or secondary chopping mission are like this, not always very thin-spined but always very wide: bowie knife, kukri, machete, bolo. Will your shorter but thicker sword be able to take all the pounding? Is it tough enough, and strong enough in the right direction? That question isn't just rhetorical, I really don't know, but there must be *some* reason all choppers have good height.


[This message has been edited by Joe Talmadge (edited 20 November 1998).]
Joe - You bring up an interesting point. I may be wrong, but I think that indigenous people in the Americas adapted the blade the invaders provided them. Or maybe they were given blunted swords by the invaders so that stabbing would be more dificult... I'm joking ....maybe

Ron Ruppé