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April 16, 2013

“When I got this sword, it was completely covered in blood rust.”

100YearDouble.jpg
“You can tell it’s blood,” he says matter-of-factly, “because ordinary rust turns the grinding water brown. If it’s blood rust it bleeds,
it looks like blood in the water. Even 2,000 years old, it bleeds. And it smells like a steak cooking, like cooked meat. I’ve encountered this before with Japanese swords from World War II. If there’s blood on the sword and you start polishing it, the sword bleeds. It comes with the territory.” -- Blood, Sweat, and Steel: My Afternoon with the Ace of Swords

Posted by gerardvanderleun at April 16, 2013 9:07 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Some beautiful pieces. "Let him who has no sword, sell his mantle and buy one."

Posted by: Roger Drew Williams at April 16, 2013 7:21 PM

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