Hello:

I've been a proud owner of a replica medieval sword for at least a year. Thanks to myArmoury.com, a few books, and an Agiltas.tv DVD I am much more familiar with how a sword was actually used. At the least, an intellectual void of historical interest has been filled. I do not, however, claim to be well practiced in the use of a sword.

Recently though, I've decided to finally practice with my sword on watermelons. But I forgot one simple issue until now: how do I sharpen my sword? This is different than sharpening a knife on a wet stone you get at a hardware store. Instead of applying the blade to the stone, do you apply the stone to the blade? Are there certain stones you should use?

Compared to swords many of you own, this is just a "cheap" antiqued Hanwei Bastard Sword I want to handle. It's still in its "out of the box" condition. Nothing has been done to it. The blade feels somewhat sharp, but not completely sharp. It cost a lot of money to me, and I don't want to accidentally ruin its blade. It's a nice sword.

I hope to get a custom sword made by A&A one of these days. So my Hanwei will be used for practice (not with people), and the other will be for impressing folks. Until then .... how do I sharpen my Hanwei Bastard Sword?

Help! The watermelons are laying siege to my home now! :surprised:

- Le Chevalier Faulkner

From our Spotlight Topics: http://www.myArmoury.com/talk/viewtopic.php?t=8019

:)