How sharp should a sword really be?

[William Savage]

I don't know if this has been covered already, but I didn't see any article with this title on the essays page.

But my sword is an Albion Agincourt and although its one of the finest swords ive handled, its kinda sharp.

There is no chance of half swording without wearing gloves. And before I sent it to albion to get it worked on it seemed to cut just fine but i didn't cut myself at least. Albions great in that the straitened, reheat treated, and sharpened my sword for a total of $55, so im not complayning about them. but Is it authentic to have a razor sharp blade? And if its not should i try and fix it?

Thanks

[Craig Peters]

William,

I can only speak from my own experiences on this issue, so keep that in mind. That having been said, I have two sharp Albions, the Knight and the Sempach, and even when they first arrived I would describe neither of them as "razor sharp". I seem to recall someone started a thread here a while back noting that they could use either the Sempach or the Landgraf for halb schwert techniques without gloves. So, the point is, I don't think Albion swords are generally razor sharp. Historically, to the best of my knowledge, a razor sharp blade was probably not desirable, as a sharper edge is more likely to suffer damage, particularly against mail, a shield, or impacting in any way against plate. Even for blossfechten, a razor sharp blade isn't really desirable because it's unnecessary. My fellow ARMA members can tell you from experience that it's possible to cut quite effectively with blunt swords; therefore, sharps need not be taken to a "razor edge"of keeness. As to how you should try to fix it, that's not a question I can answer, other than to say "use it for cutting, thereby dulling it over time", so you'll have to see what others have to say.

[Jaron Bernstein]

A razor edge, while quite sharp, dulls quickly and more imporantly is very delicate. So, while you do want it sharp enough to cut, "shaving sharp" is bad. That said, Vadi did say you should make the first hand of the blade very sharp.

I have an Albion Sempach. I have no problems halfswording it without gloves and 2 weeks ago it went through a pork shoulder (with a thick bone) like butter.

[Jeffrey Hull]

I think it is best in thirds:

For first handwidth to one foot (but no more) should be really sharp.

Then middle third decently sharp.

Then last third can honestly be blunt.

The thing of razor-edgedness is that the best strongest angle of final bevel is destroyed when that is done, and that is bad. Leave the razor-edge-for-swords nonsense to those late-night knife-huckster TV sales-shows <img src="/forum/images/icons/smirk.gif" alt="" />

[William Savage]

Thanks guys, yea looks like ill just have to cut stuff to dull the blade <img src="/forum/images/icons/cool.gif" alt="" />
and Craig I agree albion swords are great, its only after I sent my sword in to get worked on that it came back a little too sharp.

And Jeff I really like your idea about sharpness being in thirds, my sword is just as sharp at the tip as it is at the shoulder.

Thanks

[Jeffrey Hull]

Yes it seems that a lot of makers sharpen in a uniform fashion like that -- for instance Albion and (upon request) Museum Replicas both do it that way. I am not faulting them, they certainly do a good job of it.

With the differential sharpening I described, it may require you to have a trusted cutler (who may refuse - I have witnessed that), or skilled friend, or even oneself do that sort of thing.

I had to teach myself how to sharpen a sword that way.

I utilised prior experience, but mainly the informative sharpening section in Lindholm's book "Sigmund Ringeck's Knightly Art of the Longsword".

However, I strongly advise that doing it yourself is, as for anyone, very hazardous, so you must be careful.

[William Savage]

Cool
Thanks