[G.Alan Beck]

Can anyone give me a comparative view of the cutting abilities(both theoretical & factual) of these 2 blade types?I've researched the review section as well as googling the two blade types but really don't find enough information as to how they perform in the cut to make a choice between the two.This will be my 1 & only sword so I have to do it right the first time.Powerful cuts are paramount while still providing quick,accurate thrusts.Both blade styles seem to offer what I want,but is one MORE capable than the other?Thanks for your time.

[Vincent Le Chevalier]

Instinctively, I would say that type XVI are more dedicated cutters. Not that a type XVIII would not cut, though, but it seems to me that they favour the point more...

I cannot give you a more informed opinion, given that I only just received my Albion Squire and own no type XVIII. I can tell you that this type XVI has a wicked point and cuts through its cardboard box very nicely

Surely other members that own both types will help you more...

[Jason Elrod]

[Thom R.]

I agree with Jason, the typology in and of itself does not make the sword, the swordmaker does, especially when it comes to the edge geometry, the final grinding and the heat treat. Also, "cutting" is a quite loose term, it depends on what kind of cut and target we are talking about.

Having said that however, there is something to be said about the profile, the tapers (both distal and profile) and how they affect a swords cutting ability. this is one area where I have handled quite a few swords on the market because swords of the 14-17th c are of much interest to me. first off, there are not a lot of XVIs on the market with the Albions being the best known. Also it is often subtle, but there is a lot of variability in blade geometry within type XVIII - width of blades, distal taper, hollowground verses bevels etc. One could specialise in studying type XVIII in and of itself!

In general, when it comes to single hand swords, the type XVIIIs usually are a bit heavier and tend to have a POB a little closer to the hilt than the type XVIs. for example in the Albion NG line, the Kingmaker is about 4 ounces heavier, but has a POB one inch closer to the hilt than the Squire. This is due to the fuller on the XVI as well as the blade geometry. In my experience with A&A, ATrim and Albion blades, both types can be outstanding swords for cuts on light targets like bottles and mats swinging with the body and hitting near the COP. The XVIIIs are a bit slower overall in handling in a half to full swing, because of the weight, and I have found that with the XVIII, you must be very careful about alignment of the blade as it comes into a cut. However, if properly aligned, the XVIII hits with much authority - what I mean by that is the weight and cross section of the blade helps to pull the sword through the cut. The XVIII is also capable of nice tip cuts with the wrist. The XVI on the other hand, in full swing tends to be much more forgiving on technique, but requires a little more effort to finish the cut. Of course it could just be my poor technique, but I think that someone used to cutting with a type X or XII is probably going to feel more at home initially with a XVI. I personally like the Albion Squire a lot. I have not handled the Prince.

Historically, as mentioned by Oakeshott, the XVI does seem to have been more limited in terms of the number produced, the geographic distribution, and the time period, whereas the XVIII was very widespread in use over a long period of time. In that sense the XVIII is sort of a classic late medieval sword.

I didn't help you much to choose between them did I? I think in the end, despite your intention, you will probably wind up owning both at some point. :-)

[Paul Watson]

Speak to the manufacturers you are considering purchasing from about their respective products. They will be able to tell you which of their swords would best suit your needs and expectations.

Also have you limited your decision to XVI & XVIII, aren't XIX's also very good cutters & thrusters.

You say this will be your 1 and only sword, good luck with that once you start you can't stop buying them.

[J.D. Crawford]

It's so hard to generalize about XVIIIs because there is such a huge variation within the catagory. As you likely know, Oakeshott distinguished them qualitatively from XVs by their curving, slightly leaf-shaped blade profile. But if you look at historical swords within this category, then (besides detailed variations) there are some very wide bladed war swords and some lighter, narrow-bladed finesse swords. Same for modern replicas. I've had one on each end of the range and their general cutting ability was very different, as was their handling. So you can probably find what you want somewhere in that range. -JD

(PS , I also like the bit about 'one and only' sword. That's what I told my wife 15 swords ago).

[Angus Trim]