![]() ![]() In fact, most sword cuts are more like blows! The contact point is very small there, there are enormous forces at the point of contact. Cutting is a sliding movement along the edge, but we hit point-wise. A plastic bottle has a smooth surface so only a very thin, sharp edge will enter it on impact.īecause slicing and hitting are two different things. These things will be too delicate for the sword edge! The structure of the thin paper is strong, completely different from the fruit. But with such a blade we will not cut the paper across or shave. This is how the geometry of the blade works when meets the structure of the melon. ![]() We beat it into a melon and easily cut it in half. Let's take an example: we have a sword, slightly sharpened, but not very sharp. The differences are significant but often incomprehensible to the modern user. It`s about the cross-sections and angle of sharpening what makes them significantly different. And that is why swords are designed differently from, for example, a razor or a kitchen knife, not intended for use in battle. Sharpness is not only about cutting ability, but also about being able to survive when you hit an armor, other blade or a shield. The edge was not thin but thick.īut does that mean the swords were blunt? Of course they were sharp! Sharp and durable at the same time. The designers wanted to strengthen the edges of the blade while maintaining the remaining parameters of the weapon, its functionality, elasticity and aguility. Hints are, for example, Passau blades from 14th century. So that's why it can't be a thin, delicate edge, but a strong and thickened blade. Such an item will also be, for example, a shield or a helmet, because the edge of the sword must be adapted to withstand such blows or thrusts in the best condition. It will be quite close to objects that a sword blade may encounter on the battlefield or in a duel ages ago. To test the effectiveness of the sword and not to hurt anyone, you should put the meat with a bone in the gambeson sleeve, put on chain mail or plate armor and hang such an object loosely. The problem is we're using the wrong tests. However, today sharp swords are no longer used on battlefields.Īlso, what's the point of cutting meat, for example, to test a sword? You might as well do this with a kitchen knife, carpenter's ax or machete that aren't designed for combat. As long as a piece of paper or a plastic bottle are not our opponent. I know then that it will cut whatever stands in its way, when it comes to action for which it was designed. There are other specially designed tools for shaving or making paper cutouts. Yes, the sword was and should have been sharp enough for its purpose. The blade of the sword has its own purpose. You can even sharpen a piece of sheet metal or a piece of car body and it will cut paper or plastic if the edge is thin and smooth as a razor. Safe, professional competitions in which we test our cutting techniques are another beautiful tribute to the ancient weapon: the sword.īut is that a criterion for whether a sword is good or bad judging only by its sharpness in such tests? Well, it is not and even shouldn't be. We all have a lot of fun cutting things like fruits, plastic bottles, etc, there's nothing stupid about it and I have nothing against it, but these are not sword tests, only games in the yard and sometimes even a good practice. SWORD SHARPNESS: Medieval and present day sword blade in some ways has the features of both of the above blades, but it is also unique.Īll these qualities are manifested in what the blade is intended for. The ax is not exposed to bends and stresses because its strength is ensured by the thickness of the material. The ax blade sticks like a wedge on impact perpendicular to the target. ax edge is also sharp, but is designed to hit the target and split/chip it. knife edge is very thin and designed for moving on/through something to cut this to pieces, not to hit in something tough. Let's try to distinguish some basic things at the beginning and compare the three most popular types of blades: The term 'cutting sharpness' is what we TODAY use to have for cutting SOFT targets, and that would means 'knife`s cross-section on the edge' to cut them well.īut what does 'cut' actually mean when talking about a blade? This clearly has to do with how we define what is sharp today, more or less. In fact, we could end that article here, but the matter of sharpness returns and not everything is clear here. So, the historical sharpness wasn`t this kind as we imagine today - they were sharp, but also had a strong edges, sharpened at an angle so that they do not become too delicate. so - not to cut the paper or plastic bottles. From historical point of view: the sword was designed to hit shield, helmet, chainmail, fresh and bone. ![]()
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