Various edges are put on swords, but the best and most serviceable one,
in my opinion, is a short chopper edge. It is the one put on swords used
for cutting bars of lead, carcases of sheep and legs of mutton.
The bone of a leg of mutton, which is almost as hard as any substance
the edge is likely to come in contact with, will not turn it.
I have now swords with this edge in my possession with which hundreds of
bars of lead, numerous carcases of sheep and legs of mutton and other
substances have been cut, and the edges are still in good condition and
fit for use.