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Lancelot Chan
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Location: Hong Kong
Joined: 24 Oct 2003
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PostPosted: Wed 06 Apr, 2011 4:58 am    Post subject: Pork arm test cut         Reply with quote

http://www.youtube.com/watch?v=iLr39koxjlc
It has been 5 years since I last test cut on pork arm. I tried it again today to see how much I've improved along the years. The result was satisfactory. Comparing to cutting newspapers roll, where it would absorb my energy, the pork arm had a much harder impact and required the swordsman to be capable of maintaining blade alignment after hitting something like a rock.

Deva Slayer was very sharp, though not to the degree of modern competition-katana. It was still convex-shaped paper sharp. I was worrying that it would suffer some edge damage as many of my previous swords (including Albion's Brescia Spadona) would. After all these years of testing, I found that swords that could maintain a paper-sharpness while sustaining impact from cutting pork arms are the exceptions instead of the norm. I'm glad to find that Deva Slayer was among the exception. No blunting and damage suffered! It was GOOD!

Tinker, you deserve some praises!

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Lancelot Chan
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PostPosted: Thu 07 Apr, 2011 7:50 am    Post subject:         Reply with quote

http://www.youtube.com/watch?v=GUeeiXE5A5w
Broomstick test cut

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Johan Gemvik




Location: Stockholm, Sweden
Joined: 10 Nov 2009

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PostPosted: Thu 07 Apr, 2011 8:54 am    Post subject:         Reply with quote

Great videos!
It's been too long since I did this last too. I was actually looking at pork legs the other day at the market just for this purpose. Wink

Blade quality is of course a factor in edge durability, but even with only a decent blade one can cut pork legs without having to worry if you use a different blade geometry.
The convex edge is thinner and more at risk of being damaged from bone cutting than say a straight single or better yet double bevel or concave if one is to make it really durable. With my standard Hanwei Tinker Viking blade edged with a double bevel I can cut into cold rolled steel bars with no apparent damage to the edge and making a nice nick, though it does blunt it some from super to only decently sharp.
On the other hand the convex edge geometry is also by far the easiest to sharpen to high razor sharpness, and it even cuts well at semi-sharp. I've heard that Tinker Peirce did some tests with convex edge geometry for his swords and it showed a remarkable increase in cutting ability for tatami use compared to a normal bevel. Even when only semi-sharp it cut well.
Because of this I'm thinking about re-edging with a convex bevel on the sword I use most for tatami cutting. I have a nice sharpening tool for this very purpose but I've only used it on small knives and semi large seaxes so far, but to good effect.

"The Dwarf sees farther than the Giant when he has the giant's shoulder to mount on" -Coleridge
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Johan Gemvik




Location: Stockholm, Sweden
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PostPosted: Thu 07 Apr, 2011 9:00 am    Post subject:         Reply with quote

Amazing sword by the way!
"The Dwarf sees farther than the Giant when he has the giant's shoulder to mount on" -Coleridge
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Lancelot Chan
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PostPosted: Sun 15 May, 2011 8:38 am    Post subject:         Reply with quote

http://www.youtube.com/watch?v=HMuIpom_H9c&feature=share
My sword cut 2 pork arms with a single cut.

http://www.youtube.com/watch?v=f7i5JmLDZw8&feature=share
Taku test cut with his battle-sharp swords. Undamaged.

http://www.youtube.com/watch?v=ASsRO5e_CN4&feature=share
Cloud test cut with his tatami-sharp katana and wakizashi. The wakizashi received 2 nicks.

http://www.youtube.com/watch?v=UvCepYppn54&feature=share
Homan test cut with his tatami-sharp katana and recieved 3 big nicks.

http://www.youtube.com/watch?v=G_YDJVGPDsU&feature=share
Howard test cut with cold steel chinese war sword. There were 2 rolled edge spots but fully repairable.

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Herbert Schmidt




Location: Austria / Europe
Joined: 21 Mar 2004

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PostPosted: Sun 15 May, 2011 1:06 pm    Post subject:         Reply with quote

Usually a pork leg is not really a challenge. What raises the bar considerably is the way you supported it: by dangling it from a stick hold by a person. That way, the stick gives at the moment of impact and therefore making it almost impossible to have a well aligned blade throughout the cut.
Wether this is realistic or not is something you have to decide for yourself.

As I posted elsewhere test cutting is more a test of the person who cuts than of the blade itself.

I have never had a chipped or damaged edge from cutting unless you hit rock or metal (and even then it was often more cosmetically than anything else).

Interesting videos, they tell a lot!

Herbert

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Historical European Martial Arts
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Johan Gemvik




Location: Stockholm, Sweden
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PostPosted: Mon 16 May, 2011 10:43 pm    Post subject:         Reply with quote

Herbert, it may be they chose this setup to not get critique for securing the meat too solidly, as that is often considered unrealistic for test cutting and has been a point pressed rather hard (perhap even exccessively so) by some on this forum.
This way it removes the possibility of being too supported, as one can see it makes the cut more difficult but still possible to do. Although perhaps a bit too much to the other end of the spectrum, where realism from being attached to an actual body is entirely removed.

I've been looking into ways to do the perfect setup, since I now have a spring based decently heavy standing pell that moves with strikes, for other training. I could use that to attach pig limbs for cutting. Even then someone is bound to find fault, I'm sure. But it would probably satisfy most.

"The Dwarf sees farther than the Giant when he has the giant's shoulder to mount on" -Coleridge
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