Cutting tests

For all swords we sell, it is stated in the product description and details whether the blade is sharp, semi-sharp or battle ready (blunt).

For a cutting test, you always need a sharp blade. You could also purchase a semi-sharp sword and sharpen the blade, either by yourself or by a professional. Note that mechanical sharpening might affect the tempering of the steel, since the steel is heated by the sharpening process.

How quickly a sword dulls and how suitable it is for cutting tests depends on the quality of the steel and the tempering. We recommend swords with a hardness of 50 - 52 HRC and a steel quality of 1065 or 1095 carbon steel. 

Brands such as Kingston Arms, Cold Steel and Hanwei usually work with these higher quality carbon steels, which makes their swords suitable for frequent cutting tests.

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