[Sean Flynt]

This is about fine kitchen knives, but as I read it I couldn't help but think about edged weapons--the descriptive language used, the importance of matching tool to task, the discussion of blade shapes, test cutting, edge geometry, aesthetics and balance points, the opinions of those who use the blades all day every day, the misconceptions about size and weight, etc. It's an interesting read anyway, but especially in the context of arms and armour discussion. One knife user even mentions Japanese swords.

http://www.nytimes.com/2004/12/15/dining/15KN..._popular_2

[Dan Crowther]

Nice article.