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Post by Deleted on Apr 9, 2010 9:11:15 GMT 8
Note the strapping on the handle? all officers swords had this, if its missing....... well its a bit odd, I have other photos of my Japanese swords and bayonets but they are to large to put on here, i`m awaiting a friend of mine to reduce the KB size for me as i know nowt about computers! If your interested in them i will post em on here later when he had done it. Attachments:
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Post by buster on Apr 9, 2010 13:05:36 GMT 8
Good advice.
I have an acquaintance from Dublin who has one of the world's largest and most private collection of swords and Japanese armor. He says that there are swords whose makers were so legendary, they refused to place their names on their blades, as they believed that anyone who valued such swords should recognize the hand of the master solely by their individual style.
My friend has, in the course of his career, paid beyond a hundred thousand euro for some swords, and had also acquired many priceless treasures for less than a hundred bucks.
It's my personal belief that any sword taken by battle should NEVER be sold back to Japan. (Not that anyone is suggesting it.) I would rather see such a sword broken.
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Post by Deleted on Apr 25, 2010 8:02:29 GMT 8
Well i`d never sell my swords back to the nips, i acquired all of them from people who fought in Burma and took em as souvenirs, all but one were given to me, for the other one i serviced his boiler. So i know them all to be genuine.
Got a few good luck flags and some Senninbari (thousand stitch belts) as well, again all acquired from vets.
I had the good fortune to work for the local council, which involved going to peoples houses, and a lot of the vets around here fought in India and Burma, they were all in a poor state of health, most of them on oxygen machines for part of the day, all down to the suffering in the jungle. Quite a few ex Chindits around here, I`ve spent many a day listening to there tales, and horror stories about fighting the Japs and the jungle, good blokes, most of them dead now.
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Post by armyjunk on Apr 29, 2010 3:32:27 GMT 8
This has nothing to do with the post, but its a nice pic
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Post by one50 on Mar 10, 2013 10:17:15 GMT 8
OK, so I had this blade "cleaned" the good old finished way. By a master in the craft of traditional hand polishing. Look at the before and after pics and tell me what you think?
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Post by one50 on Mar 10, 2013 10:18:11 GMT 8
Now the tip of the blade.
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Post by Bob Hudson on Mar 14, 2013 5:51:46 GMT 8
It definitely looks better but from watching so many programs of antiques and restoration, the experts says that cleaning and polishing antiques of this kind severely detracts from their value. However, if this is an item to be kept and held in the family, then appearance takes precedence over value.
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Post by one50 on Mar 14, 2013 10:32:28 GMT 8
Bob,
Yes, I would agree with you in most cases. But in this case 2 things need to be made clear as to why this "cleaning" will increase it's value and life span. First, the blade had slight surface rust. If not treated the rust would continue and pit the blade, damaging it beyond repair...then eventually doing what all metal does...rust into eternity. Second, the person who polished the blade is an artist in his own right. His work is world class and is very much sought after. Japanese blades are like firearms, they were designed to do something. If they cannot do their job correctly or in this case precisely, they are merely a wall hanger and have little real collector value. Value in this case for me is priceless, I have a need to preserve this piece of history as long as I am it's care taker. Other items in my care are treated differently on a per case basis. In the case of a traditional hand made Japanese blade; a proper hand polish by a master, will increase it's value to any blade collector.
Thanks Dan
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Post by Bob Hudson on Mar 15, 2013 8:53:24 GMT 8
Makes sense. I watched a program on the Discovery channel yesterday on Japanese knife makers. They were making Sushi knives. When the chef used the finished product he stated that after each successive cut of meat, he needed to wipe and dry the knife to prevent even the slightest bit of rust from forming and it can happen quickly and also affect the taste of the meat. Those guys are masters and I was blown away by how fast they could make these knives from scratch. Swords must be made from a different blend of steel and carbon so they do not rust as quickly as do the knives.
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