Jakeonthekob

Hi guys, it's been a while since I posted here. I started to work on a hira zukuri blade (http://www.swordnarmory.com/Munetoshi-Yuki-Samgakdo-Hira-Korean-Gumdo-Sword-Ma-p/kh-187.htm), and it's harder yet easier than a regular shinogi zukuri blade. It's harder because you cannot round the edge too much, like a shinogi zukuri, yet you don't have to worry about making the ridgeline crisp, because there is no ridgeline =D. However, for this sword, it will be the most work I have done to a katana. ...

What I have come to realize, is that it takes a very skilled hand to be able to sharpen and properly form the geometry of a katana's edge. http://swordforum.com/swords/nihonto/americanized.html This site has a picture towards the middle which shows proper katana geometry and different edge geometries as well. As elegant as the edge might be, I'd say it is among the most difficult edges to refine by hand. I may post a video later on my sharpening and polishing a katana, but it really is physically, ...

Hey guys, just practicing sharpening knives, and boy is this one sharp! Take a look, I don't even have to really move it too much to just slice through some newspaper. Gotta make my Katana as sharp as this!

http://www.youtube.com/watch?v=34cZIGw0gOg

Practicing today has been decent, but as always, I found the importance of hasuji during kata. Whenever you cut, or even swing your blade for that matter, the hasuji must always be dead on. I want to be able to get to the point where my hasuji is dead on for all of my cuts. training with a katana that has a bo-hi is very helpful in telling if my hasuji is on or off. I may also start to do the 1000 cut training that Glen and Greg is working on. Until my next training session.

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Hey guys, this is Jake. Did some tsukamaki on my SBG katana + new sageo (all black) and new tsukamaki on my katsumoto katana (white tsuka). Hope you guys like them =) Sorry about the katsumoto's ito not being cut though. Gotta fix the menuki then rewrap it. Cheers!

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