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I don't think something needs to be thick and heavy to be blunt, I've used (and I think many people have) blunt kitchen knives and sharp kitchen knives and with
by vasco 2y ago
I don't think something needs to be thick and heavy to be blunt, I've used (and I think many people have) blunt kitchen knives and sharp kitchen knives and without inspecting the blade edge I think it's very hard to tell. Sharpening a knife or sword also doesn't really change much in its weight from my layman knowledge.
- pseudosaid 2y ago[flagged]
- icegreentea2 2y ago"Blunt" in a stage fighting or practice sparring context is completely different from blunt in a kitchen context. You are still swinging these swords are very near full speed at another human being. In a stage context, they might be wearing very minimal protective gear. You blunt kitchen knife will cut through meat just fine if you overhand swing it down. For example, here's a practice sword that has 1/16th in (1.6mm!) thick edges: https://www.reliks.com/functional-european-swords/practical-knightly-sword/ https://www.reliks.com/functional-european-swords/practical-... With the degree of difference in edge thickness, you can probably see how the cross section of a sword (and therefore its weight) will vary substantially, especially if you keep the maximum thickness about the same. It's absolutely possible to craft these types of swords that are both safe and well approximate the real shapes and weights and handling of a "real" sword. But it's also easy to just... go for look and safety to try to save money.
- vasco 2y agoThanks for the insider knowledge!
- watwut 2y agoBlunt kitchen knife is pretty sharp sword tho. I know as I got cut with a training sword - it was significantly more blunt then what you would call blunt kitchen knife.