EDGE.
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.