Wakizashi Sharpening?

[Honest John]

Recently I was presented with an unsharpened wakizashi. I'd like to know if the blade is capable of being sharpened and holding an edge, and I'm unfamiliar with these matters. I'd appreciate any suggestions regarding a company or individual capable of helping me with this. If location is important, I'm in central Colorado. Thanks in advance.

 

[Slamfire]

Recently I was presented with an unsharpened wakizashi. I'd like to know if the blade is capable of being sharpened and holding an edge, and I'm unfamiliar with these matters. I'd appreciate any suggestions regarding a company or individual capable of helping me with this. If location is important, I'm in central Colorado. Thanks in advance.

Is it a traditional hand forged blade, or a commercial model? If it is a vintage hand forged blade, I would seek a specialist. At one time I knew of guys on the West Coast who were sharpening and polishing specialists. If it is a commercial model, depends on where it is made and the steel they used. Sword steels tend to be softer and you don't need a knife or razor edge.

 

[Honest John]

The purchaser is deceased and the provenance is unknown. It's got a hamon and the only marking I noticed was "JAPAN" near the tsuba.

 

[Slamfire]

The purchaser is deceased and the provenance is unknown. It's got a hamon and the only marking I noticed was "JAPAN" near the tsuba.

You might as well post some pictures and solicit opinions from those who are much more expert than myself about Japanese swords. Anything steel can be sharpened, a file, a belt grinder, carborundum stones, all these will remove steel and produce an edge. I think the real question is whether it is appropriate for the edged weapon that you have.

 

[entropy]

Pull the tsuka off and look for maker's marks on the tang. If there are none, it is a tourist trade blade, and probably stainless steel, or if you're lucky, basic carbon steel. (1040, 1065,etc.) The Japan marking on the blade might not be real,either. Most 'samurai swords' are actually made in China.
If it's carbon it will easy to sharpen; If it's stainless, a bit harder. The traditional method is with a 'water stone', a whetstone you use with water instead of oil. there is a regimen that goes with this (of course)
Here's some reading to get you started:
https://www.fine-tools.com/japwas.html
You can of course, use a regular oil stone, also.

Pics wold be great!

 

[hso]

If it is marked "Japan" it is unlikely to be anything more than a stainless decorative piece and would not be safe to use.

Please post some pictures. Focus on the 4" either side of the guard and on the tip.

 

[JeffG]

The knife you have might be a Iaito , blunted purposely for demonstration and display.
http://www.chenessinc.com/iaito.htm

 

[hso]

There's not a lot of point in theorizing until we can get pictures to evaluate the blade.