[QUOTE=beanpod]
My brother-in-law has a katana that was given to him new in 2006. Any tips for that? The value at the time was around $800. It’s real folded steel. My dad collects knives, and when he was here he showed my BIL how to clean it and oil it. He said 1) that he should immediately clean it if he touched the blade with his fingers because the oils in his hands would be corrosive if left on it for a while, 2) to always make sure there’s a coat of oil on the blade before storing it in its case, and 3) to make sure only a professional with lots of experience sharpens it because the layers on the steel could be easily screwed up by an amateur.
It’s currently oiled and stored on a wall rack in the sheath. Are these proper care instructions?
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Swords are kind of my thing, so if FML doesn’t mind too much, I’ll horn in a bit.
If it was only about $800, it’s unlikely to be a very good piece, though I’m sure your brother values it. I’m not being snobby about this, it’s just a fact that authentic Japanese swords are absurdly expensive due to very restrictive rules about production (they’re only allowed to produce 2 long blades for sale every month, supposedly to keep quality high) the high cost of traditional materials, the very few people making them, and the amount of apprenticeship time they have to put in, among many other factors. It is expensive enough, however, to be worth taking care of properly, and who knows, your brother in law may go on to collect better blades in the future. The time spent in practice taking care of this one could pay dividends and will keep this piece in good shape.
Your dad’s guidelines are right on. You don’t have to be paranoid about cleaning it the instant after touching the blade, but you should absolutely, positively, without fail clean it before putting it away. Don’t neglect the furniture either. Almost all tsuba (hand guard) are made of iron and will rust easily if not cleaned of skin secretions and protected with a light layer of oil. Other parts might also be iron or bronze, or even silver, and also need to be cleaned and protected after handling. Be careful not to let oil soak the wrappings. Wipe the metal parts with a lightly oiled cloth rather than applying the oil directly.
There is a tutorial on cleaning the blade here and that site also has cleaning kits. More extensive kits and individual components are available at the Bugei Trading Company site. This kind of full cleaning and inspection only needs to be done a couple of times a year unless he is using the sword. If he uses it for cutting, he should definitely inspect and clean the blade after each use, or before storing it away again. Do not use any kind of polishing compound or metal cleaner on the blade. It will ruin whatever polish was provided by the maker or professional sword polisher, might etch the metal oddly, and can actually promote rust.
Be very careful in removing the tsuka (handle). First, make sure it’s removable. Not all Japanese-style swords are made with traditional furniture, so it may not actually be removable at all, or may require a slightly different procedure from the tutorial I provided above. Next, absolutely do not attempt to even loosen it if the blade is not firmly sheathed. It’s very easy to cut yourself badly on a properly sharpened blade. And then you’ll still have to clean your blood off it when you get back from getting your fingers reattached.
If the edge becomes damaged, he should follow your father’s point 3 and find a specialist to sharpen it. DO NOT EVER let a normal knife sharpener near the thing. A sword polisher shapes, polishes, and sharpens the blade as part of the same process. He will use several stones of varying grits and ensure that the blade geometry is correct while correcting the damage to the edge. A non-specialist could easily ruin any value the sword has, and could possibly mess the sword up badly, to the point where it’s not really usable anymore. The drawback is that a proper polishing can cost about half the value of a decent blade or more. If he doesn’t do any cutting with it and keeps it from ever developing any rust through proper cleaning, then he’ll probably never have to get this done. He can also take the sword to a polisher for appraisal; that’s part of what they do.
The blade should be lightly oiled, not dripping. More is not better here. The sword should be put in its saya (sheath) and put in a storage box, or in a sword bag, for storage. Store it with the blade up. Storing blade down will create a pool of oil and gunk along the edge, which is the most valuable and vulnerable part of the sword. It doesn’t matter how clean the saya and blade are, there will always be contaminants that creep in, so keep them away from the edge.
The storage place should be temperature and humidity moderate, as FML cited for most materials. One thing you might have to watch out for is if you live in a very dry place. Japan is pretty humid most of the year, and the traditional wood materials for the sheath and hilt were designed with that environment in mind. You might actually have to add a bit of humidity if you live in the desert in order to keep the wood from drying out too much and potentially cracking. Conversely, if it’s very humid, like Georgia or Florida, he should probably inspect the blade for rust more often.
There are swords that have been kept for hundreds of years with not much more extensive care than this. Hopefully, he’ll have his sword to pass on to his grandkids.