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  1. #1
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    Default shinsakuto and old swords

    Hi Guys,

    Something I always hear about and have read about got me thinking. Do shinsakuto blunt faster than the older swords such as the shinto and shinshinto blades? Also, when a nihonto gets blunt is the only way to get it sharp again by sending it to a polisher and get it repolished again or is there a more simple way such as a sharpening stone that anyone can use to sharpen the blade?

    Kind Regards,

    Jeremy Hagop
    Jeremy Hagop

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    Hi
    Try asking your question at the swordforums

    cheers
    Hishaam Bendiar

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    Default .

    Jezah

    I don't know about the first question but you wouldn't want to try polishing a shinken yourself. I believe it is a highly refined skill to polish and sharpen without taking the hamon out of distinction.

    Even when I use a bit of Brasso and a cotton bud to take out any rust spots I hate myself for doing it.
    Andy Watson

    Minoru hodo
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    Inaho ka na

    http://www.simenergy.co.uk

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    Default .

    Jezah

    I don't know about the first question but you wouldn't want to try polishing a shinken yourself. I believe it is a highly refined skill to polish and sharpen without taking the hamon out of distinction.

    Even when I use a bit of Brasso and a cotton bud to take out any rust spots I hate myself for doing it.
    Andy Watson

    Minoru hodo
    Kobe o tareru
    Inaho ka na

    http://www.simenergy.co.uk

  5. #5
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    Default

    Quote Originally Posted by jezah81
    ...Do shinsakuto blunt faster than the older swords such as the shinto and shinshinto blades? Also, when a nihonto gets blunt is the only way to get it sharp again by sending it to a polisher and get it repolished again or is there a more simple way such as a sharpening stone that anyone can use to sharpen the blade?
    Often, modern blades are shaped to do well cutting soft test targets (like wara) for demonstrations. As such their niku is often less than older, battle-worthy, blades. So they would tend to get dull faster. But that's not true of all new blades, just many. There are some very good, meaty, blades being produced today if one knows what to look for.

    As for sharpening: yes, you can do it yourself; but if it's a valuable sword you run the risk of ruining the aesthetics of the blade if you haven't been trained in the proper methods. If you have an inexpensive "cutter" and you aren't interested in preserving the finer qualities then you could use common sharpening stones and methods, but I wouldn't try it on a true nihonto because you could turn a valuable art object into a weed whacker.

    HTH.
    Yours in Budo,
    ---Brian---

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    Default

    Thanks to all the answers fellas. Brian, I have also read that many shinshinto blades had scant hira niku also, so in your opinion, would they blunt just as quickly as a shinsakuto?


    Kind Regards,
    Jeremy Hagop

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    Default

    Quote Originally Posted by jezah81
    ...Brian, I have also read that many shinshinto blades had scant hira niku also, so in your opinion, would they blunt just as quickly as a shinsakuto?
    I'm far from an expert in these matters, but my feeling -- based on my limited understanding -- is that any blade with scant niku (all else being equal) will tend to dull and/or chip more readily than a meatier blade. Of course, all else is seldom equal, and much would depend on the type of construction, the type(s) of steel, the heat treating method, etc.

    Shinshinto blades, on average, probably saw less hard use than shinto or koto blades, and so a different aesthetic was often applied to their making. Form followed function (or lack thereof), and all that stuff.

    If I'm way off base here, I'm sure someone with more knowledge will correct me.
    Yours in Budo,
    ---Brian---

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    Quote Originally Posted by jezah81
    Thanks to all the answers fellas. Brian, I have also read that many shinshinto blades had scant hira niku also, so in your opinion, would they blunt just as quickly as a shinsakuto?


    Kind Regards,
    There are a LOT of factors here. If you're cutting reeds or makiwara, a good edge will hold up for a surprisingly long time. If you're cutting a lot of harder targets (bamboo/bone) you should probably look into getting something like the "Samurai" from Bugei, as it seems to have been designed for that sort of thing. A good sword that was polished correctly will hold an edge for a very long time if used and cared for properly. Is this a hypothetical question or are you concerned about a sword you own?
    Christian Moses
    **Certified Slimy, Moronic, Deranged and Demented Soul by Saigo-ha Daito Ryu!**
    Student of:
    Shinto Ryu Iai-Battojutsu
    Tuesday Night Bad Budo Club (TM)

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    Thanks for the replies again guys. To answer your question Chris, I am asking because i own a shinsakuto that i purchased that was custom made for me. Its a blade that was made as a joint effort (gassaku) by Kanetsugu and his son Kimura Mitsuhiro from Kyushu. I have been cutting yellow bamboo with it for about 4 weeks now. I am also planning on cutting mats also in the future.

    Kind Regards,
    Jeremy Hagop

  10. #10

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    So basically you're asking if shinsakuto (of which there are a couple hundred smiths) dull faster than blades from shinto and shinshinto times (thousands and thousands of smiths of various schools and style)?

    Do cars today run out of gas faster than cars of 20 years ago?

    Depends on the car, the MPG's, the size of the gas tank, how they're driven, where they're driven, whether their tires are flat, and on and on and on...

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