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Sword Sharpening
- Thread starter RJT
- Start date
Good question. Authentic Japanese swords had a hard edge, 57-59Rc. When the sword is polished, it is also sharpened in the process. Its like you can't do one without the other. When you polish you sharpen, and when you sharpen, you polish. For the most part, its the edge geometry that does the cutting, traditional Jap. sword had convex, moran edge which, with proper technique(sp), could stay sharp infinatly, but its the technique that really does the work.
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Squash, Make Flat...
[This message has been edited by Katana1 (edited 09 October 1999).]
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Squash, Make Flat...
[This message has been edited by Katana1 (edited 09 October 1999).]
- Joined
- Jan 13, 1999
- Messages
- 1,422
Back in the early days when the samurai was at war and the sword was being constantly used in battle. Most of the time he just sharpened it himself. Only the most prized swords were professionally polished.
Later on, and especially today professional polishing is practically required for any blade of even modest value. Polishers became equals in social status with the smiths. And often got paid more. If you can't afford it, don't sharpen it at all. It will devalue your sword considerably.
Later on, and especially today professional polishing is practically required for any blade of even modest value. Polishers became equals in social status with the smiths. And often got paid more. If you can't afford it, don't sharpen it at all. It will devalue your sword considerably.