I was wondering, regardless of the type of blade, how did samurais keep their blade effective when they are away from any sharpening tools / professionals.

Coming from daily using a Japanese chef knife, there is a significant difference between honing and sharpening. Honing is done very frequently, minutes intervals on intense usage, while sharpening under the same usage could be done in months intervals. Honing is also very cost efficient, with little skill and time the results are significant.

So I'm guessing, since honing is kind of simple (technique-wise) and very effective, while sharpening is quite an art, did samurais hone their blades frequently? If so how did they are away?

  • Should I rewrite it there or is there any technical way to move it ?
    – bluesummers
    Nov 6, 2018 at 14:07
  • @Sardathrion Do you really think this is a better fit for history? I would expect this would be a better fit here.
    – mattm
    Nov 6, 2018 at 15:18
  • 1
    @mattm We are martial arts expert, not historians. The samurai class is no more for more than a century, katana are no longer weapons of war used on far away battlefields, and even amongst those of us who still learn the ancient way of the sword, wood and bamboo is preferred over blunt steel let alone sharp steel. Nov 6, 2018 at 17:21
  • Please migrate to history/.
    – MCW
    Nov 6, 2018 at 20:43
  • 4
    they are away from any sharpening tools / professionals Since the sword is one of the tools of samurai trade, I would expect any samurai to know how to care for it while on campaign. Many cooks have no issues at all caring for their knives. And for major reparations any marching army would have a baggage train which would include artisans. In any case, while iconic, swords were not the main samurai weapon (history.stackexchange.com/questions/10331/…)
    – SJuan76
    Nov 7, 2018 at 9:07


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