Nik wrote:So, how much distal taper WAS on the "average" (top quality) jian, used as a wen jian for personal defense ?
I am familiar with this notion of "
wen jian" and "
wu jian" but I am not sure whether it is a valid distinction between two types of
jian made for use. When looking at Qing weapons that were to complement a ceremonial regalia -which were mostly sabers, by the way- it apppears that some were light and flimsy things, while others were of considerable weight and made fully usable. I guess it depended on who commissioned it and how likely did he think himself having to use it, or how much he valued to carry a functional weapon.
A highly ornate "
wen jian" could also come with a heavy and fully usable blade. The difference, then, between a "
wen" and a "
wu"
jian would be mostly in the workmanship and finish and not necessarily in its functional characteristics.
Nik wrote:Going from 6-7mm to ~3mm near the tip counts as "considerable" for me.
This taper sounds about right to me for a good full-length
jian. Many late pieces that are often not properly hardened were thinner, but fully functional blades tend to be at least 6mm at their base. Some were even a lot thicker, I've even had one with a 12mm thick base.
Nik wrote:I saw some short jian that had considerably thicker tips than the long versions.
Although generally ignored by martial artists and collector's, the largest group of
jian found on the market are actually thick and heavy
duanjian such as you describe. At some point, there must have been at least one effective fighting system with these. They are at least encountered form the Ming-Qing transition period in the 17th century up to the late Qing of the 19th century. All are of rather crude workmanship so they are probably militia
jian made in the villages for local defense. It is surprising that many of these are as heavy, or heavier than some of the full-length
jian out there, but because they are so short and so nothing of the weight is very far from the hand, they remain very lively.
Nik wrote:So how "accurate" is either version ? The museum pictures I saw didn't look like the tips where 5mm or even more.
Very few Chinese edged weapons would have tips that thick, it would make them wield too clumsily. Even the heaviest weapons still tend to taper down to 3-4 mm right before the tip. A few grams at the tip section weigh a lot more when felt from the hilt than a few grams added near the base, which is why they usually kept the tips relatively light.
Rather forward balanced swords usually get this feel by tapering down from 6mm to 5mm midaway and then 3 at the tip, instead of 6mm - 4mm - 3mm of the livelier ones. A millimeter thickness halfway up the blade more or less doesn't sound dramatic, but can make a huge difference in how the sword handles.
Having seen a smaller pool of antique
jian than my co-moderators here on the forum, I am interested in what they might have to add.
-Peter