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#1 | |
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Join Date: Oct 2008
Location: Manila, Phils.
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it's a joy to hold and to behold ![]() to all forumites, i have some questions, please. in the subject kris, the lamination is there all right, but i'm sure it will not be apparent to the untrained eye. me being a novice, i have to look closely myself. now i've seen in this forum pics of a lot of blades (barung, kris, etc.) with lamination that's very pronounced. so my [newbie] question/s are: [1] is the lamination in some blades more apparent because of some deliberate act? (e.g., polishing, or etching if that's the right term); [2] is the value of a blade enhanced if such lamination features are made more apparent? or is this just a matter of personal preference and nothing more? [3] what's the big deal on laminated blades in the first place? in the specific case of moro blades, if they are not laminated would that mean that the blades are fairly recent? [4] how do you make the lamination come out -- would the procedure described by rick be the one, or was rick referring to a procedure for another context? rick, hope you can comment again! ![]() i have dug up old posts and i can't find direct answers to the above. if they have been discussed in the past, can i just kindly request for the links then. thanks again to all. |
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#2 |
Member
Join Date: Oct 2008
Posts: 160
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I have a general question about lamination.. what does it mean?
The blade of my moro kris is very dull, its not sharp at all. i wonder if it was laminated? lol sorry, im very novice myself.. Thanks for enlightening me.. |
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#3 |
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Join Date: Apr 2005
Posts: 3,255
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Hello Miguel,
That's a long thread - here's the specfic post: http://www.vikingsword.com/vb/showpo...5&postcount=16 There are more recipes to be found on this forum. Yes, this procedure will bring out laminations (layers of steel which show how the steel got forged). Depending on the blade's surface (if corroded), you may want to do a little polishing first before moving on to etching. I'd also stipulate that there is no point in neutralizing diluted vinegar (I prefer technical grade acetic acid and am usually using 1% which is a weak solution): Just heating the blade (with a hair dryer, after wiping on some oil!) will evaporate all remaining acid; just make sure that no vinegar remains in any crevices (just heat those areas longer). I'll come back to the other questions later. Regards, Kai |
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#4 |
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Join Date: Oct 2008
Location: Manila, Phils.
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Hello Kai,
Thanks for the reply! Am looking forward to your (and the others') further comments. Best regards, MD PS - So that's how you handpick a post, with the "postcount" suffix. Thanks for the tip ![]() |
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#5 |
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Join Date: Feb 2005
Location: Chicago area
Posts: 327
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Hi Miguel,
It's a interesting sword. The blade is nicely done. It's a copy of what Cato refers to a "18C". I'm not sure where it was made The file work in the center looks like Maguindanao or Maranao but elephant's head looks more Sulu. The blade is older then the hilt. You can see where the old baca-baca (stirrup) once was. The blade is likely 100 years or older but it's hard to tell from pictures & the fact it was coping a old style. I bought a small dress kris from Ramon Villegas but can't find his appraisal at the moment. The hilt work it similar and likely done by the same craftsman. If I recall correctly he said the kris I have was Maranao & done in the early 1960's. My blade is hand forged but not nearly as nice as yours or the "old" work in general. I've seen several swords that appear to have the same quality blade, hilt work & ivory pommel as mine. Your ivory pommel is different & perhaps made earlier then the 60's, hard to say. For the most part, I think the coins in the scabbard are also most common in 1960's work & latter. The rattan looks older then that but I've also seen quite a few scabbards made in the 60's that are similar. Villegas used to have a numismatic shop in Makati, bet you he could give you much better detail then myself. By the way, can you describe the coins? |
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#6 | ||||||
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Join Date: Apr 2005
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Hello Bill,
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If this would be my piece, I'd be tempted to tear the hilt apart, to attach the asang-asang correctly, to add a plain silver ferrule, and to try my hands at a decent grip wrapping. Quote:
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BTW, some of the blades coming out of the Philippines nowadays show a surface hinting at laminations but are apparently monosteel. They have separate gangya but I suspect that they may be newly done and etched. It was already known that blades with separate gangya continue to be produced for local use; the blades mentioned seem to be a response to the foreign collectors' market though. Regards, Kai |
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#7 |
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Join Date: Feb 2005
Location: Chicago area
Posts: 327
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Hi Kai, The stirrup on mine is nonfunctional, it is held in place by the hilt. Miguel's stirrups & mine look like the work of the same craftsman.
While some/much of the work in this time period was likely for high end consumers, it's not tourist quality or even meant as a high end souvenir. Look at the dust cover on Moro Swords. I believe it to be from the time period, 1960's & similar craftsmanship. While these swords may not have been intended for battle, I believe they were meant for local use as dress swords or even gift/presentation. For that reason, I would not consider replacing the hilt/dress. Besides, the quality of work is really good. Some tourist pieces have the same look but no where the quality. Sadly the sheath does give it a tourist feel but it also is likely "legit", IMO, as a example of the 1960's. While we likely will never know, it is very plausible this sword/sheath was worn, just like it is. IMO, it makes the whole package ethnographic. The blade in my small sword is not the center piece but it is razor sharp & certainly could be used as a weapon. |
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#8 | |||
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Join Date: Apr 2005
Posts: 3,255
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Hello Miguel,
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Regards, Kai |
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#9 |
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Join Date: Oct 2008
Location: Manila, Phils.
Posts: 1,042
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Hello Kai and Bill,
Wow, you guys are awesome ... I am not worthy ![]() Many thanks for those observations on the kris and answers to the queries! Reviewing the kris with those info in mind, it certainly gives me a new perspective and greater depth in appreciating the piece. So if for any reason you sirs will be in Manila, don't hesitate to tell me in advance. I'll certainly treat you to the largest steak in town ![]() I think I am definitely hooked into this new pursuit of mine. Thanks again and I'll get those other info (on the coins, etc.). Will also do the etching soon (among other to-do's like trace Ramon Villegas). MD |
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#10 |
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Join Date: Dec 2004
Location: Witness Protection Program
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hi miguel
welcome, pare.. at the base of the handle, the brass looking thingy; it reminds me of the bagung lipunan singko centavo coin. or is it? also, between the handle and the pommel, there appears to be a clear, milky substance. is just a reflection from the cam, or is it glue? if you can remove the blade from the handle (with heat) you should be able to tell if the wood is fairly new or old. |
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#11 | |
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Join Date: Oct 2008
Location: Manila, Phils.
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Thanks for the welcome, pare ko! ![]() On the brass thingy between the hilt and the gangya, I compared the number of luks ![]() On the white thing beneath the pommel, I checked and yes, it looks like it's glue. So it looks like the pommel is a recent addition? On removing the blade, let me gather some more courage first, hehe. Thanks and mabuhay [cheers]! |
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#12 | ||
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Join Date: Apr 2005
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Hello Miguel,
Thanks, I'll gladly let you know when I make it to Manila (didn't realized you being from the Philippines) - always nice to meet up with forumites! I'm afraid having to admit that I prefer food which can be tackled with chop sticks rather than swords though... ![]() ![]() Quote:
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Regards, Kai |
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#13 | |||
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Join Date: Oct 2008
Location: Manila, Phils.
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To make it more equitable, all those forumites who commented on this post of mine when they get to Manila will get a full course dinner ... while those who didn't comment will still be welcome ... but they will just get a mug of beer or any drink of their choice ![]() If your prefer to go "arnis" (chopsticks) instead of swords, there's a lot of good Chinese and Japanese restaurants here also ![]() Quote:
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Thanks again for the comments!! |
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