Sword Forged

Sword Forged

Ancient Sword Making – How They Made Swords In The Medieval Days

Someone who makes Swords is called a Swordsmith or a Bladesmith or sometimes even a “Smith” for short. An Armorer is a close trade but this is someone who specializes in making either replica or authentic protective armor. A Blacksmith is someone who specifically just produces various types of blades. Armorers and Swordsmiths still operate today, however, they have a very targeted clientele.

Ancient Sword Making has been around for centuries, and in the medieval and renaissance era have been manufactured out of a wide variety of various materials and using a plethora of techniques. There are a lot of different methods people use for evaluating a particular sword, however, there are 4 primary methods which are:

1.) How Hard is the Sword?
2.) How Strong is it?
3.) Is it Flexible and will it bend back after it bows?
4.) It is Balanced (verses being awkward)

A good sword should be about 18-26 inches in length. It also needs to be strong and flexible enough to absorb a great deal of impact at any point on the blade and not break in the process. Balance is important because it allows the user to wield it. Take note however that many swords are unbalanced on purpose, however the above is just a general rule.

Ancient Sword Making can be broken down into 3 steps:

1.) Forming (forging) the weapon
2.) Heat Treating the weapon
3.) Finishing Touches

Forging is the process of making metal plyable, so it can be worked with and shaped. The metal is heated red hot first. Then a Swordsmith will usually hammer, or use an anvil to produce the shape they are looking for. Sometimes fuller tools are used as well, which is a set of tools used just for this purpose.

Heating is done by a process called tempering, which is a 4 step challenging process used to prepare the metal for forging. Ancient Sword Making materials used were steel, iron, bronze as well as copper. Nowdays other materials are used.

Next they will sharpen the sword with a metal file or similar instrument. The final step in the process of Sword Making is the finishing process. This involves the process of decorating the sword blade or preparing the guards, tsuba or pommel if applicable. There is a steep learning curve involved in this, and isn’t something one would just jump into. If you are serious about this, the best way to learn would be to find a good Swordsmith, work with them on some projects and get some mentoring.

About the Author

Let Brian Garvin & Jeff West teach you more about the Katana Sword and Ancient Sword Making on our Colinzi website today.

Japanese swords forging video @ Samurai Sword Shop


Shun Classic Chef's Knife


Shun Classic Chef’s Knife


$213.00


Kitchen cutlery’s most valuable player, the chef’s knife is a daily essential for slicing, chopping, and dicing blade. Available in a versatile all-purpose 8″ size or a professional 10″ size (great for chefs with larger hands).About Shun Classic:Made in Japan, where kitchen cutlery is an artform, this cutlery is widely admired by professional chefs for its precision performance and cutting-edge de…

Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle


Victorinox 47521 10-Inch Chef’s Knife, Black Fibrox Handle


$25.92


Nothing is worse than going to cut with your cutlery, and having the handle slip around in your hand. To combat this potential for injury, Victorinox has created this Fibrox chef’s knife. The Fibrox® handle is textured and provides a firm grip, even when wet, and does not slip or slide around. It is comfortable and fits naturally to the shape of your hand, and provides an attractive and modern st…

J.A. Henckels International Classic 8-Inch Stainless-Steel Chef's Knife


J.A. Henckels International Classic 8-Inch Stainless-Steel Chef’s Knife


$43.95


A good chef’s knife becomes your daily kitchen companion. It’s used for everything from prepping steaks for the grill to finely mincing onions, and chances are you’ll reach for it every time you cook–so it better be good. This lower-priced line from Henckels is a great value: excellent quality knives with their standard lifetime warranty. There’s good balance, and the handles are a shade heavier …

Cold Steel Trench Hawk Axe


Cold Steel Trench Hawk Axe


$31.99


Primary Edge: 3 1/2″Hawk length: 8 3/4″Overall length: 19″ Steel: Drop ed 1055 Carbon.Handle: Polypropylene.Durable Polypropylene Sheath included….

Cold Steel Gurkha Kukri Kraton Handle


Cold Steel Gurkha Kukri Kraton Handle


$159.99


12 in. blade made from SK-5 High carbon steel with a Kraton handle and overall length of 12 in. Includes Secure-Ex sheath. ATTRIBUTES Blade Detail: Plain Edge Blade Length (inches): 12.00 Blade Material: SK-5 Carry System: Secure-Ex Sheath Handle Material: Kraton Overall Length (inches): 17.00…

Cold Steel Trail Boss Hickory Handle


Cold Steel Trail Boss Hickory Handle


$12.71


Axe with a European style head with a 4 in. blade and 4 1/2 in. cutting edge made feom drop ed 1055 carbon steel. Handle is made from straight grained hickory. Overall length is 23 in. ATTRIBUTES Handle Material: American Hickory Overall Length (inches): 23.00…

Aliens and Deadly Weapons


Aliens and Deadly Weapons


$1.99



Aliens and Deadly Weapons [HD]


Aliens and Deadly Weapons [HD]


$2.99



The Musgrave Ritual


The Musgrave Ritual


$1.99



6.0 Kamisori Frost Professional Hair Cutting Shear Damascus Collection Dm-2 Unbelievable Performance Lifetime Durability Innovative Design!


6.0 Kamisori Frost Professional Hair Cutting Shear Damascus Collection Dm-2 Unbelievable Performance Lifetime Durability Innovative Design!


$739.99


Ring Size: Adjustable Handle: Offset Warranty: Life Stars: 7 Steel: Damascus Hardness: 64 Specialty: Point, blunt, wet, dry, slice Tension: Kamisori One of the best developed steels for sword-making in history of warfare was the Damascus. While it is believed to have originated in Syria, the Damascus steel system was used extensively in Japan for the legendary Samurai sword. Today, professional ha…


You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.