You cannot give an effective cut with a loosemounted sword. It stings your hand, and spoils the general handling of the weapon.
SCABBARD.
The scabbard should be lined with leather or laths of wood, and the mouthpiece with German silver, which is softer than steel, to preserve the edge when drawing and returning the sword.
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.
SOME REMARKS CONCERNING SWORD HILTS.
The shape of the grip in the regulation infantry sword is not bad generally, but the metal back is unnecessary, and is apt to cause the hand to slip.
The grip of Japanese swords, but for the fact of their having the curve presented the wrong way, strikes me as exceedingly good.