A Principe replacement for less than $500? Balaur Arms Alexandria XVIIIc sword reviewed
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- čas přidán 25. 07. 2024
- #sword #cutting #swordreview
The Balaur Arms Alexandria was released this year to help fill a gap in the market, that of a competition-relevant XVIIIc that doesn't cost over $1,000, and historically-inspired to boot. In this review I go over it in great detail, cut a variety of targets, identify several things that could be improved, and render my verdict over whether I think it is worth the price tag of $488.
This sword on Kult of Athena: www.kultofathena.com/product/...
Make sure you check out @UnsheathedSwordReviews and @FortuneFavoursTheBold's channels! I'll add links to their reviews of the Balaur Arms Alexandria when they post.
Unsheathed Sword Reviews Alexandria review: • Balaur Arms Alexandria...
Thanks to @dlatrexswords for the assistance with the weapon dynamics computer graphic.
My Balaur Arms playlist: • Balaur Arms
Philadelphia Museum of Art sword: philamuseum.org/collection/ob...
Metropolitan Museum of Art sword: www.metmuseum.org/art/collect...
Weapon Dynamics Computer link: tinyurl.com/alientudeBAAlexan...
Typology graphic from Albion: albion-swords.com/articles/oa...
Sword measurements photo gallery: photos.app.goo.gl/8EDa3rQFLjw...
00:00 Intro
00:09 Background
04:34 Typology
06:02 Scabbard
08:08 Hilt
12:34 Blade
14:34 Cutting
22:11 Handling & Comparisons
31:54 Potential Improvements
33:48 Bottom Line
35:34 Outro
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Background Music
12 Concerti Grossi, Op. 6 - Concerto no. 3 Grosso in c minor
Composed by Arcangelo Corelli
Performed by The Modena Chamber Orchestra
Sourced from MusOpen: musopen.org/music/9310-12-con...
Licensed under Public Domain: creativecommons.org/publicdom...
12 Concerti Grossi, Op. 6 - Concerto no. 4 Grosso in D major
Composed by Arcangelo Corelli
Performed by The Modena Chamber Orchestra
Sourced from MusOpen: musopen.org/music/9310-12-con...
Licensed under Public Domain: creativecommons.org/publicdom...
12 Concerti Grossi, Op. 6 - Concerto no. 6 Grosso in F major
Composed by Arcangelo Corelli
Performed by The Milan Baroque Soloists
Sourced from MusOpen: musopen.org/music/9310-12-con...
Licensed under Public Domain: creativecommons.org/publicdom...
Violin Sontana #5 in F major, Op. 24
Composed by Ludwig van Beethoven
Performed by Jonathan Vered
Licensed under Public Domain: creativecommons.org/publicdom...
Provided by MusOpen: musopen.org/music/2592-violin...
Great review sir! Shame about the issues your sword had. If you do get it sharpened I'm sure you'll be happy with its performance. Thanks for the shout-out!
Loving these videos, keep it up man!
Glad you enjoyed the Alexandria! It’s ironic that having such a great edge geometry came with such an inconsistent apex; since these were produced it sounds like LK has gone about a more rigorous “paper cutting” certificate before they leave the factory so maybe some of these issues will be resolved by the next batch. Awesomely detailed overview.
Thank you! I'm hopeful they'll improve - I know LK Chen is always looking to do so, and I hope my reviews of their recent Balaur Arms swords help out.
Thanks. That Sterling Arms sure has a pretty profile.
Note: Kult of Athena just updated with a newer version of this sword, which replaces the scabbard collar with rain flaps: www.kultofathena.com/product/balaur-arms-15th-century-type-xviiic-alexandria-sword/?koa=74
I have come to the opinion of when buying swords and even some knives that the factory edge is not sufficient for anything other than hanging on a wall. Getting a good edge takes the extra amount of time and expertise that makers generally dont have.
I have mixed feelings about buying a BA kriegsmesser after my conversation with Peter Johnson, so i kinda figured this model would tide me over until the reprised version comes out. I mean if the only real issue is the sharpening job then that's really not the end the world. But it's still a bummer that they're so inconsistent. I really don't get why its so hard for production sword makers to sharpen their products properly... my first "sword" was a 20$ machete "sword" I bought at Canadian tire. It was perfectly sharpened... steel is crap and it chips every cutting sesh and it gets dull real fast, but the edge was consistent out of box. It just seems like such an cheap and easy problem to solve so i don't know why we have to live with pretty much everything euro on the market being a coin toss. Maybe sword companies should look into whatever sharpening equipment or processes budget knife and machete makers have because it seems to be way better, and consistent.
Awesome review as always 🤘 thanks
I had a similar experience with Kult of Athena, and suggest they seriously upgrade their QC...meaning, carefully checking products received from their sources (the manufacturers) BEFORE shipping it to a customer.
In my case, they sent me a sword with a "not exactly 100% straight/centered" blade. I guess no one @ Kult checked it before packaging (which contrary to what you said, Kult's "packaging care" wasn't that great -- not impressed) because I'm no expert yet noticed said slight bend immediately when I checked the distal tapering. So surely Kult would have noticed if they looked...unless they DID look/notice, but shipped it out anyway.
I HOPE not!
Contacted Kult via an e-mail, told them the sword was still 100% serviceable (the "bend" was very slight) so again, to me it was a cosmetic defect only, nothign impacting the use ("battle-readiness") of the sword and I'd be KEEPING the it...which would also save me the hassle of re-boxing it, shipping it back and them having the hassle of getting it back. So wasn't asking for an exchange or refund.
I didn't send a pic of said cosmetic defect, just told them about it in an e-mail (but would send pics if requested). They they took my word for it, apologized and gave me a partial refund ($25).
Otherwise, the sword was quite impressive overall quality-wise. Blade look very good, very sharp, too. Blade markings looked good also. Minor polishing/buffing blemishes (on the brass parts of the scabbard mainly) should NOT have been there, but those were surface cosmetics, nothing affecting serviceability.
But yeah...Kult needs to inspect a sword first before shipping it. As long as they've been in business, that's just basic Common Sense, especially if they care about their business name/reputation.
They ALSO need to tell the manufacturer (Paul Chen/Hanwei in my case) to do better as well!
Would I order from Kult again? Yes...BUT I'd tell them to check the sword before shipping, because if I got some sort of defect again, I'd not be so "understanding & reasonable" and immediately get a refund -- and shop elsewhere in the future.
-- BR
I'm intrigued by the stiffness of the blade on this. It looks like it might be stiffer than Albion's wider XVIIIc blades. If so, when properly sharpened, the BA's stiffer blade may offset the lesser CoP width in the cut.
Shame about the QC issue. Twitter would likely have had the same outcome as FB for this, but yeah. KOA communication should be taking as much effort with email communications as it does social media
But then I would have to have a Twitter account...
Sadly this seems to be the new norm with KOA. I've emailed them twice about purchasing this sword and my emails have gone unanswered, same with DSA. Gave-up and will be buying a US 1860 Light Cavalry Saber from LK Chen. KK's customer service is great.
Man, it's a shame you got a bad one 😢.
I might be late to this but I just watched another video that used some of your footage. It was was the Albion Alexandra review. If you already know my bad. The channel is the scary cherry video is 20 most legendary swords that actually exist. You in the beginning.
If you want the link I will post it.
@WehrenAcademy I found the video. Thank you for pointing it out!
Your welcome
It's so hard to sound like you're not complaining but this is what you get for that money it's not going to be perfect and all these same things would absolutely bother me
So, if you're not a sword reviewer on CZcams, I guess you're just SOL?
I think social media pressure can work without a following, if you post to the right Facebook groups.
You need to step into your cuts you stepping afterwards and I noticed that your swords moving but the body is not moving I'm really not trying to judge you I'm just making an observation
Also, another tip might be useful: When I do cutting I try to stop the blades just a bit past the item being cut -- making a complete swing-through opens you up to a quick attack as your sword is to your side or even behind you and you're completely unprotected frontally -- and a sword behind you is useless for any quick parry/deflection.
Besides, while cutting is fun (and satisfying!) in real (historical) use you don't need to swing through the "assailant" to take a head off or cut him completely in half (!) -- which I see as overkill (literally) -- because it doesn't take much force al all in one's cut to kill/incapacitate, especially if striking the neck: Even a flick cut can go deep enough to sever an artery (unless the person is armored, of course). So just for "realism" I personally don't practice doing a full swing-through. However, if I DO want to cut a body-part off, I still focus on stopping just past the other side and go no farther. Difficult to do but worth the skill to develop. Perhaps it's also "conservation of energy & motion" in doing only what you need to do (think Japanese martial arts philosophy, as seen in assorted Karate styles).
And since I was an Iaido student for a while, that concept is a huge part of cutting: Controlled-depth cuts, not swinging completely through to the ground (not good for OTHER reasons, either). But maybe that's just me so I only put the idea out there for consideration. ;-)
-- BR
@billredding2000 interesting, I don't think the tatami mats going to Parry or Counterattack, maybe a disarmament to the Adept novice, which is two rankings higher than myself all jokes aside though, serious question, you say that you consciously make the effort to pull back early, which is not uncommon in any martial arts, in Taekwondo it's all about power kicking, but I would get slapped by the Sensei all the time because I don't snap my kick back fast enough. I would always complain that you can't do both LOL so with that being said the way you worded it, conveys that your swinging for the fences and pulling back? Wouldn't you just practice more consistent swings and focus more on Edge alignment, stance, and more importantly distance from your opponent and surroundings? I do wholeheartedly agree with you that, all you got to do is touch it, and then you can do a extravagant limit break fatality after you've rendered your opponent pleading to remove him from this world of the shame of defeat, with an honorable clean death!!! Happy chopping
@@TravelatorH8r No, I'm not pulling back unless I'm doing a flick cut (done by a firm wrist movement only, not the arm). If I want to cut something completely through (sever it) I cut completely through but only a certain distance past it. That is if you're not trying to do a draw-cut (which is different) and you pull the sword back towards you (slicing). As I said, in Iaido (using a katana) cuts are very efficient: No wasted motion or over-extending. And no blade-edge on blade-edge unless absolutely necessary, as parries/deflections are done with the spine of the blade of flat of it.
IME, Iaido is the MOST complicated (and precise!) form of sword use I'm aware of. NO ONE actually masters it (ask the "Masters") as it's a lifetime pursuit to perfection but one never attains it. And it's great mid/body exercise for Seniors, as it's low aerobic and not a lot of energetic (unless you want to) movement. PRECISION movement is the main goal.
So the concept of severing something I'm talking about is kind of like punching in karate (Shotokan style, let's say): In a reverse punch for example, you don't punch the surface, you imagine your punch going into the body/past the surface a certain distance. With a sword -- when cutting something completely off -- why do you need to swing WAY past it? It's wasted motion, plus (as said) it makes an opening for the opponent if you can't recover quickly.
It's an "Asian thing" I guess that I was applying to certain types of European swords (instead of a katana). Like making a cut immediately as you draw from the scabbard at a specific angle according how you orient the scabbard while drawing. Again, very fast efficient because in Iaido, the "encounter" -- drawing/cutting/sheathing -- is over in seconds. So I was just applying some Iaido katana concepts/techniques, especially since my particular European sword (a Russian shashka) is carried edge-up just like a Katana is, so that makes applying Iaido techniques quite natural (for me). And it would be unexpected by someone using the same sword with classical/European (saber) training.
My OTHER sword -- a European Small Sword -- isn't meant for cutting (only thrusting) so this doesn't apply to it at all. Instead, "classical/traditional" European Fencing & Epee training would apply, if you're in a duel with another person using the same or similar sword (not likely in real life, even in a SHTF scenario). If you're facing someone (or more than one) with who knows what kind of melee weapon (be it edged or blunt like a bat), you could still use Epee techniques to parry (avoidance preferred though) and thrust "as per usual" given it's a thrusting sword (!) but in a less "sophisticated" manner.
Also, I think a sword is IDEAL for fending-off an aggressive dog or dog pack (or similar with 2 legs)...and unlike a firearm, it won't wake up the neighborhood (how considerate -- thanks!). In certain situations/scenarios, I see a sword as being as useful as it always has been. ;-)
True, as you say blade/edge alignment is a MUST for clean cuts, but that's a given no matter what sword you're using (even a katana in Iaido) so I wasn't addressing that point. When I practice cutting it's for other reasons than just seeing a cleanly-sliced water bottle or section of tatami mat fly off. Or just hacking/chopping at something (which ANYONE can do even w/o any training). For me (as in Iaido), it's about precision and control-of-blade-travel (if you will). ;-)
Enjoy your cutting as well,
-- BR
@@billredding2000 damn it I had some big long correspondence all typed up for you and my phone shut off and it erased it, but we're going to continue this conversation later I'm going to get back to you when I have time
@@TravelatorH8r No problem...when my comments disappear, they're deleted by the channel owner OR more likely deleted by CZcams (or I'm being Shadow-Banned).
But really, that's all I can say on this anyway...can't think of more to add from my side...
BTW, I use an Old School (and pretty old) repurposed desktop PC hooked up to the Internet and my large screen (85") TV, so typing long comment -- and on a normal-sized (but wireless) keyboard is easy. Being an Old Guy, I only use my phone for voice, as the small screen is just TOO small for anything else...not to mention typing anything long! Forget it!
Happy Cutting (WHATEVER you're cutting),
-- BR