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Post Reply What does the perfect Knifu look like?
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It doesn't matter.
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Posted 11/25/15
Interesting video on a german knife and it's legal definition of the time.
https://www.youtube.com/watch?v=XcLcsvw8rw0
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Posted 11/25/15 , edited 11/25/15
It depends what you cut and what you stab.

Monotempered swords are less likely to chip and take a set on a bad block as well. The cuttig performance difference is negligible when you consider the forces at play during a sword fight. I see almost no point in getting a differentially-hardened blade other than for aesthetics and ease of sharpening with proper steel configuration.
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Posted 11/25/15

Morbidhanson wrote:

It depends what you cut and what you stab.

Monotempered swords are less likely to chip and take a set on a bad block as well. The cuttig performance difference is negligible when you consider the forces at play during a sword fight. I see almost no point in getting a differentially-hardened blade other than for aesthetics and ease of sharpening with proper steel configuration.


9 centimetres into a human body is lethal territory, doesn't matter where. At best you can only hope shock kills you instead of massive blood loss. You hit the that big juicy arty in the lower abdomen and it's death central before the poor schmoe even realizes it. An organ like the kidney or stomach, a horrible lingering pain filled death unless treated asap, and I mean really right now asap. The lungs, they'll drown in their own blood or die of suffocation when their lung collapses. The heart, same thing dead before they even realize it. A slice is only lethal if it severs the arty in the neck or severs the base of the brain stem. Also you could consider the arty in the leg but that is deep enough in the thigh it'd take an actual stab or cutting the leg clean off to achieve.

And it's not so much the ease of sharpening as edge retention. Mono-tempered blades are absolute garbage at holding an edge, a single cutting test and some of them go dull faster then a disposable razor after a shave. A differentially hardened blade on the other stays sharp for quite some time afterwards. Which means a lot, 'cause every time you sharpen a blade you're shaving a little bit of it off.
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Posted 11/25/15 , edited 11/25/15
False on both accounts, I'm afraid. People don't keel over and die immediately when struck in most cases. Stabs and cuts have good potential for producing large wound channels. Unless the head or other vital point like the heart are damaged, adrenaline-fueled warriors can keep fighting for several seconds.

Monotempered swords are okay with edge retention. I'm not sure why people think they are garbage. Try cutting with one. The edge HRC isn't much lower than that of a differentially tempered blade. I have high quality laminated knives that are traditionally forged and they have similar HRC as a monosteel sword. The blades don't dull all that fast. If you are cutting lightly every day, you only start to notice dulling after the first month. For the sword, due to harder impact, I think a week is a good estimate. I've cut with all my monosteels as well as my differentially tempered kat and I've yet to notice dulling in either one even after a dozen different cutting sessions. I had to sharpen my differentially hardened one, actually, to repair a chip. Cutting hard targets like bone and bamboo will cause chips.
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Posted 11/25/15

Morbidhanson wrote:

False on both accounts, I'm afraid. People don't keel over and die immediately when struck in most cases. Stabs and cuts have good potential for producing large wound channels. Unless the head or other vital point like the heart are damaged, adrenaline-fueled warriors can keep fighting for several seconds.

Monotempered swords are okay with edge retention. I'm not sure why people think they are garbage. Try cutting with one. The edge HRC isn't much lower than that of a differentially tempered blade. I have high quality laminated knived that are traditionally forged and they have similar HRC as a monosteel sword. The blades don't dull all that fast. If you are cutting lightly every day, you only start to notice dulling after the first month. For the sword, due to harder impact, I think a week is a good estimate. I've cut with all my monosteels as well as my differentially tempered kat and I've yet to notice dulling in either one even after a dozen different cutting sessions. I had to sharpen my differentially hardened one, actually, to repair a chip. Cutting hard targets like bone and bamboo will cause chips.


False? Mate have you ever even seen someone die of lung wound. I have and trust me they weren't fighting for several seconds afterwards, they spent what was left of their life coughing out blood and wheezing. Adrenaline is a hell of a thing but it can't deny basic biology. A wound deep enough to penetrate into the chest will kill and kill nearly right away.

And that is exactly the problem, mono-tempered blades are only okay. They don't excel in any given area at all save reliability and even that is debatable. After all reliability is a non-issue for anyone who knows one end of their weapon from the other.
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Posted 11/25/15 , edited 11/25/15
Well, seems like I'm not getting anywhere.

Consider it if you buy swords, though.
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Posted 11/25/15

Morbidhanson wrote:

Well, seems like I'm not getting anywhere.

Consider it if you buy swords, though.


Of course you're not getting anywhere. I know from personal experience what it takes to kill and exactly how much damage a human can endure. This is entirely from both my military training and my time in Afghanistan.

As for swords I already own several dozen, each and every single one of them differential tempered. I am not a fan of the Katana though, too much art not enough sword in it for my taste.
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Posted 11/25/15 , edited 11/25/15
Then you should read "vital points" as not excluding heavy lung damage and try a monosteel blade.

Monosteel swords are just more practical with modern heat treatment and advanced metallurgy. Try getting one. They aren't expensive. Judging by what you've said, you've never tried one. Granted, I collect and cut with kats, but the property of the steels don't change unless the forge has bad quality control. Save the lamination for knives, since those don't require as much impact resistance.
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Posted 11/25/15
A thread about knives and not one Crocodile Dundee reference!?
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Posted 11/25/15

Ranwolf wrote:


IShouldBeStudying wrote:

Simple, serrated, and spring assisted



Serrated..really..get out you pleb ya know nothing about knives.


before google you had no idea what pleb even meant.
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Posted 11/25/15

IShouldBeStudying wrote:



before google you had no idea what pleb even meant.


Wrong, I did quite well in English class, well enough to know proper nouns like Google should be capitalized. Not to mention the beginning of a sentence should also be capitalized. If anything the age of the internet has ruined your grammar not mine.

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Posted 11/25/15
I prefer a polypropylene blade.

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Posted 11/25/15 , edited 11/25/15
Don't use serrated knives for combat knife designs. The serrations get stuck. Smooth is the way to go unless it's a utility/survival type, in which you can have a partial serration near the base of the blade. But smooth and sharp tend to be superior.
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Posted 11/25/15

Morbidhanson wrote:

Don't use serrated knives for combat knife designs. The serrations get stuck. Smooth is the way to go unless it's a utility/survival type, in which you can have a partial serration near the base of the blade. But smooth and sharp tend to be superior.


And we actually agree on something who would have though it could happen.
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Posted 11/25/15

Ranwolf wrote:


Morbidhanson wrote:

Don't use serrated knives for combat knife designs. The serrations get stuck. Smooth is the way to go unless it's a utility/survival type, in which you can have a partial serration near the base of the blade. But smooth and sharp tend to be superior.


And we actually agree on something who would have though it could happen.


We'd probably agree if everyone tried all types of forged blades. But, yeah, serrations are a waste of metal unless the blade is for sawing tough fibers, like saws and steak knives.
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