(Please erase this if the picture does not show)
(Please erase this if the picture does not show)
Thats good enough so please dont erase it.
Heres my question:
Which is the best blade angle(s) to cut through tatami with 1'' thick dowel or which is the most likely the one that can cut through human bone and flesh?
A. (1 straight / 2 angles)
B. (1 straight / 1 angle)
C. (1 angle)
D. (2 angles)
Please determine which letter is best from the pictures.
I have been trying to get this picture up for days.
A reply is greatly appreciated.
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Glen Benton
C'mon guys. Its not that hard of a question.
I want to get my sword custom-made from a friend of mine and he wants me to give him every single detail possable on how I want it.
I just want to know which angle will be the best.
Please give me an answer even if you just guess on it.
My friend called today and he is wondering when i'm ready. So please give me your opinion on the best angle so I can get my sword done.
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Glen Benton
Ok Glen, here's why you probably haven't gotten an answer. Most of the folks here stay pretty busy, and tend to ignore (or harrass) someone that posts a question without bothering to do any research of their own. The question you posed cannot be answered with your figures, because Japanese swords are not beveled. They are polished to a convex curved edge sort of like an apple seed on its side. There is a good book that you can get from Amazon called 'Craft of the Japanese Sword' that tells you a lot about them. There are also lots of web sites about collecting Japanese swords and their various attributes. Please get qualified instruction in how to properly use the Japanese sword before messing with a sharp one.
Cheers,
Paul Smith
"Always keep the sharp side and the pointy end between you and your opponent"