Sharing a new test cutting video

[Lance Chan]

The sword was Brescia Spadona from Albion armorers' Peter Johnsson Museum line. I tested downward diagonal on pork arm both hung by shoelaces and put on the shipping cardboard box. Besides, I tested upward false edge cut and single hand horizonal cut to the leg as well. The result was DEVASTATING! It shows how a pointy sword like XVI can do damage on the flesh and bone with its tip portion (all the cuttings were done beyond the COP area). Here's the video:


http://www.rsw.com.hk/brescia-test-cut.zip

[Casper Bradak]

Cool stuff. The COP, in my opinion, is not the best portion of the sword for attacking flesh and bone, but the tip, or as close to it as possible (while getting enough blade on target), as you used.
On that tangent, I'd say there was no bias towards using the COP to cut with prior to the relatively modern era, but to the point. The manuals advise the point, the sharpest, fastest, longest reaching part of the sword, and show techniques cutting will all areas, including the strong, depending on range.
Sir R. Burton, for example, says cuts made anywhere but the COP are all but ineffective (low quality or dull sabers, perhaps?) but he uses the example of testing them on thick tree branches to show the vibrations caused by cutting with any other part (not exactly an ideal test for a swords true worth). I doubt it was much worried about before his era.

[David Craig]

Very interesting. It shows that even a light cut against unprotected flesh can inflict serious damage. It would be interesting to see if the results changed much if you wrapped the meat in an old piece of clothing.

[Jeffrey Hull]

LC:

I liked the video a lot. It showed an array of strikes, including short-edge and varied angles. Good going!

JH

[JeanryChandler]

Does anybody know how much the original Brescia Spadona weighs?

Jeanry

[Lance Chan]

I agree... it's after all the tip that we used to most in sparring to cut and thrust someone with. So even if COP may yield better result, I concentrate on practicing tip cutting for the sake of utility.

[Lance Chan]

We did that before with another sword. We wrapped it with different kind of cloth to check the difference. We found that the leather, even unhardened, would alter the result the most. Normal piece of cloth like the one you found on your T shirt serves no defensive value. Some sack bag cloth doesn't do as much as I expected either. Leather, on the other hand, was the way to go.

If you want to check it, goto http://www.rsw.com.hk/videos2.htm and see some cloth-wrapped pork arm cutting action. Never could I cut it through with 1 clean strike... but that was another sword. Lighter, a bit duller.

[Lance Chan]

Thanks! <img src="/forum/images/icons/laugh.gif" alt="" />

[Lance Chan]

If you mean the antique, I think you may have to ask Peter Johnsson.

[JeffGentry]

Hey Jeanry

If i'm not mistaken the measurement's used on the albion are from the original so the weight should be the same.

Lance

I am assuming that is a sharp? It didn't seem like it took much power to go through that either.


Jeff

[JeanryChandler]

Most replicas are measured based on originals, yet most of even the best replicas up to this point have ended up significantly heavier than the antiques they are based upon.

So I'm very interested to find out how closely P.J. was able to match this superb replica to the original, which is probably my all time favorite sword. <img src="/forum/images/icons/smile.gif" alt="" />

If and when I find out I'll post it here.

Jeanry

[Lance Chan]

You mean the Brescia Spadona or the one I used in cutting cloth-wrapped pork? Both are sharp. The latter one was sharpened myself. The first one was by Eric McHugh of Albion. <img src="/forum/images/icons/smile.gif" alt="" />

[JeanryChandler]

Nevermind!

[JeanryChandler]

I found a thread on sword forum where one of the editors of SFI (Alexander Chin) said that the weight of the original Brescia Spadona was 2.75 lbs, which would be about half a pound lighter than the Albion replica.

But after reading through the whole thread, which soon blossomed into an acrimonious debate between Angus Trim and several Albion supporters, it finally turned out that this figure actually came from Peter Johnnson himself, and he now says it was an estimate, and he may have been mistaken.

Unfortunately, Mr Johnnson went on to say

"I have not published or shared the full material with any one else at this point. This is because this material is what pts bread on my table and is gatherd by costly and time consuming work.

In other words, Mr Johnson apparently feels that the actual dimensions and weight of the Brescia Spadona and other weapons he has measured are essentially trade secrets to be used by him and businesses he is friendly for commercial purposes.

I respect Mr. Johnsons work immensely but I find this a very unfortunate attitude with respect to scholarship and the academic side of sword research in the tradition of Mr Oakeshott. Nobody 'owns' the dimensions of these ancient weapons, any more than one person should own the dimensions of the Mona Lisa or the weight of the sculptures of Rodan, or the notes of a Bach concerto.

I hope this attitude will not become entrenched due to the competition between sword replica makers. This data should be shared with the WMA and spathological community so that we can all learn from it, IMO.

Jeanry

[Casper Bradak]

Typical.
Would you take that (keeping original specifications secret) to mean that the replicas are fairly inaccurate reproductions?