How Strong are Luzon and Visayan Blades

ausjulius · 28th December 2017, 08:21 AM

Quote:

Originally Posted by Sajen

No, he was asking about antique blades, look post #13.

oh ok i stand corrected well we mostly are not testing our antiques that much, but ive never broken an antique blade.. phillipino or otherwise i think they generally much better quality than current made stuff from the same region

Ian · 29th December 2017, 06:48 AM

Here is a relatively recent (late 20th C.) Ilokano knife which is well made. The blade shows a clear hardened edge that I think reflects quenching rather than an inserted edge. The sheath is nicely tooled leather with brass fittings. Hilt is made from horn with metal inserts.

This example reflects ongoing skills in the manufacture of certain Luzon blades.

Ian.

.

Ian · 29th December 2017, 07:39 PM

Another mid- to late- 20th C. piece. This is a Visayan plamingko from Panay. Again, an excellent blade with a hardened edge (I've not etched it but the hardened edge is apparent in the hand, although not seen in the picture). Good quality hilt and scabbard as well. Nothing fancy, just a well made and very functional knife--just as effective as a gunong.

Ian.

.

Philip · 30th December 2017, 08:48 AM

Having restored, polished, and cut things with a lot of antique and recent-vintage SE Asian and especially Filipino knives and swords over the years, I can say that they all, being handmade by craftsmen, are highly individualistic in terms of their metallurgical quality. It's almost impossible to generalize by type.

I've worked on old Moro kerises that would truly impress the Spanish colonizers of centuries past for their resilience and temper, not to mention the pattern-welding. Others have less going for them -- forging flaws, or excessively soft cores that take a set easily. Some edges are quenched and tempered very hard like Indian crucible steel, others have a softer and tougher edge like a machete, and a few are just plain soft. And there is no hard-and-fast correlation between steel quality and the artistry of the hilt. Campilion blades are prone to even more variation, understandable since it is quite difficult to temper such long and thin blades in pre-industrial conditions.

Some collectors tend to disparage central and northern Philippine knives for the less-careful finish quality, but many of these are really well-tempered, sturdy, and efficiently designed. It's hard to beat a good talibong for a combo of cutting and stabbing efficiency. Battara is right about the availability of industrial steel in the 20th cent. contributing to greater consistency in the finished product. Nothing wrong with jeep and truck spring steel... A Thai knifemaker told me that Japanese leaf springs from light trucks made up through the 1970s are lamellar, a type of "san mai" construction and that is why they were popular material for dha blades made in Aranyik.

29th December 2017, 06:48 AM	#2
Ian Vikingsword Staff Join Date: Dec 2004 Location: The Aussie Bush Posts: 4,396	Here is a relatively recent (late 20th C.) Ilokano knife which is well made. The blade shows a clear hardened edge that I think reflects quenching rather than an inserted edge. The sheath is nicely tooled leather with brass fittings. Hilt is made from horn with metal inserts. This example reflects ongoing skills in the manufacture of certain Luzon blades. Ian. . Attached Images

29th December 2017, 07:39 PM	#3
Ian Vikingsword Staff Join Date: Dec 2004 Location: The Aussie Bush Posts: 4,396	Another mid- to late- 20th C. piece. This is a Visayan plamingko from Panay. Again, an excellent blade with a hardened edge (I've not etched it but the hardened edge is apparent in the hand, although not seen in the picture). Good quality hilt and scabbard as well. Nothing fancy, just a well made and very functional knife--just as effective as a gunong. Ian. . Attached Images

30th December 2017, 08:48 AM	#4
Philip Member Join Date: Dec 2004 Location: California Posts: 1,036	Having restored, polished, and cut things with a lot of antique and recent-vintage SE Asian and especially Filipino knives and swords over the years, I can say that they all, being handmade by craftsmen, are highly individualistic in terms of their metallurgical quality. It's almost impossible to generalize by type. I've worked on old Moro kerises that would truly impress the Spanish colonizers of centuries past for their resilience and temper, not to mention the pattern-welding. Others have less going for them -- forging flaws, or excessively soft cores that take a set easily. Some edges are quenched and tempered very hard like Indian crucible steel, others have a softer and tougher edge like a machete, and a few are just plain soft. And there is no hard-and-fast correlation between steel quality and the artistry of the hilt. Campilion blades are prone to even more variation, understandable since it is quite difficult to temper such long and thin blades in pre-industrial conditions. Some collectors tend to disparage central and northern Philippine knives for the less-careful finish quality, but many of these are really well-tempered, sturdy, and efficiently designed. It's hard to beat a good talibong for a combo of cutting and stabbing efficiency. Battara is right about the availability of industrial steel in the 20th cent. contributing to greater consistency in the finished product. Nothing wrong with jeep and truck spring steel... A Thai knifemaker told me that Japanese leaf springs from light trucks made up through the 1970s are lamellar, a type of "san mai" construction and that is why they were popular material for dha blades made in Aranyik.