Do historical Medieval and Renaissance sword specimens have edges razor like such as on modern fighting knives?
“No. Still, historical swords in mint condition can sport an edge geometry and sharpness that is finer than many modern pocketknives (finer as in crisper, thinner and more defined). Imagine a filet knife with edges sharpened like that of an axe. On larger, more massive swords you might find edges that are less acute. They are still sharp but shaped with a blunter edge angle in the final sharpening. A sword with such an edge can still cut very well when used by someone that knows how to cut. A thin and fine edge will cut with effortless efficiency, but demands that the swordsman is mindful of where and how he places his cuts if he is to avoid nicks in the edge. Such a blade will not rely on power, but rather quickness and precision. Looking at original swords we often see nicks and other damage, or the traces of re-sharpening. This is all in the life of a sword. Just like an experienced swordsman can carry scars to tell of the fights he has survived, a well-used sword will often have ni
