Throughout history’s forge, since the second millennium BC, sword enthusiasts crafted methods to gauge sharpness. From fingertip balances to silk slicing, their reverence for the craft endured. These ancient practices persist today, honored by modern sword aficionados who continue the sacred art of blade assessment. In each keen edge lies not just cutting prowess, but a testament to the skill and dedication of generations past. Let us pay homage to this timeless pursuit, binding us to the lineage of sword lovers who came before, as we continue to cherish and preserve the artistry of the blade.
In ancient societies, the pinnacle cutting tool wasn’t a mere knife, relegated to common household tasks, but the revered sword, the primary weapon for millennia. Across cultures and lands, owners were captivated by testing sword sharpness. While Europe lost these methods over time, Japan diligently preserved its traditions. Even today, a rich array of tests exists for both large and small samurai swords, organized into a meticulous system. This enduring dedication to sword assessment showcases the profound cultural significance placed upon these legendary weapons, bridging the past with the present in a timeless pursuit of mastery.
The ancient method known as Tameshigiri, or test sword strike, is steeped in tradition. Blades undergo rigorous examination through cutting a diverse array of objects: straw sheaves, bamboo stalks, samurai helmets, and various metal plates. In days of yore, only after such tests would a samurai sword be priced and sold by the master to the customer – testing served as the primary quality check. Special cutting techniques included diagonal strikes at 30-50 degree angles, both upwards and downwards, as well as horizontal cuts applying force across the material’s fibers. Specific parts of the blade, such as the tip and the last third, were also scrutinized meticulously.
One of the most ancient and widely practiced methods for assessing blade sharpness is shaving. Typically, individuals shave hair from their forearm, aiming for easy removal—”with a bounce”—and smooth sliding without resistance. However, this method is inherently subjective due to genetic variations in hair and cannot be deemed a reliable test of sharpness.
Discovering the keenness of a blade is a cherished pursuit among sword enthusiasts. While swords aren’t knives, testing sharpness resonates deeply in our community. One method involves slicing paper sheets of varying densities. For a blade’s “working sharpness,” a standard printing paper suffices (80 g/m²). Sharper edges are revealed through thinner newsprint (48 g/m²), paper napkins (18-28 g/m²), and the thinnest, cigarette paper (16-20 g/m²). The paper should be unfixed, allowing the blade to exhibit a clean, smooth cut devoid of chips or snags. Though not perfect, this paper test offers a valuable insight into a blade’s edge condition.
Testing a blade’s sharpness with food products is a household ritual, mirroring real-world knife usage. The true measure of sharpness reveals itself when slicing items with soft, yet elastic pulp and dense, resilient skin—like tomatoes and fresh bread. A smoothly gliding knife through the tough peel and pulp without snagging indicates a commendable sharpness level. This practical test not only gauges sharpness but also ensures the blade’s readiness for culinary tasks.
As technology advances, electronic devices emerge for measuring blade sharpness. Among them, the American Edge-on-up (EOU) sharpness tester stands out as popular and affordable. Inventor Mike Brubacher devised the BESS scale (“Brubacher Edge Sharpness Scale”) to quantify cutting edge sharpness. The device features an electronic weight sensor reacting to pressure on a wire stretched between two stands on a steel platform. By cutting this wire, the required pressure for complete rupture is measured. Lower pressure signifies sharper blade edges, classified on the BESS scale accordingly. With a measurement accuracy error within 5 grams, this tester provides a precise and objective assessment of any knife’s sharpness.
