Swedish 6.5s were, and still are, very popular rifles in either original or sporterized. Wonderful cartridge, solid action. A gun you pass down for generations. I imagine the bayonets came over along with the rifles in the late 50s early 60s.
It depends on the bevel that’s originally put on a knife. It will last for a long time if done right, and the knife is not abused. I have a Benchmade that I bought in 1986. I use it as a kitchen knife. It won’t shave anymore but it will slice liver clean. I see no need to sharpen it yet.
Wasn’t it old Army thinking that bayonets were NOT knives, they were spear-points for muskets/rifles? IIRC my USAF OTS intro to field tactics, the sojer never used the bayo for knife work, was supposed to be issued a fighting knife for that. Something about sojers cutting themselves too much with sharpened bayos.
My take? Bayos are manly, but give me a well-designed, fast-opening folder for the close work, and it only comes out when the gun runs dry.
Swede it is. Have one in my desk at work, from when I managed military surplus inventory. Don’t envy me, envy my co-workder who has a working broomhandle Mauser in his. And yes it can be made VERY sharp. Ex-Army co-worker also said they were not to be sharpened becuase of Genevea Convention.
Your ex-Army co-worker is full of beans. Heck, the last two bayonets issued by Uncle Sam come with sharpening kit ON the scabbard. The M9 has a stone glued to teh scabbard, and the USMC OKC3 has a ceramic honing rod bonded to teh scabbard. Of course, both of those bayonets were designed from the beginning to be field knives that could be snapped on to a rifle at need. Because the military realized that 99.99% of the work a bayonet is going to get is as a KNIFE.
(Even in combat use as a bayonet, 99% of teh bayonet’s effectiveness is simply letting the enemy see you have them mounted and you look competant and EAGER to use them — “Those savages are gonna come and STICK ME WITH THAT!!! And probably giggle and lick up the blood spatter while they do so!!! AAAARGH!” Remember, to modern minds, “guns” are comparitively “civilized” weapons — cold steel is a barbaric throwback to the Vikings, Huns, and Romans. . . )
As for not letting soldiers sharpen them because they are likely to cut themsleves, true — usually while sharpening them with a hand held stone.
The old “point is king” theory on bayonets dates back to when bayonets were intended to turn 5 foot muskets into 6.5″ pikes. With a long pole arm, it really IS true that the point kills, teh edges wound. Plus, a 17″ edged musket bayonet of any practical strength (especially at the elbow from blade to socket) is inordinately heavy — a triangular pointy spike is easy to make strong AND long, especially since by having no practical edge, it will primarily take ALL of its stress in thrust.
With modern bayonet techniques developed around shorter, handier weapons, “thrust and slash” is a DEVASTATINGLY effective technique for letting your opponant see if the phrase “guts for garters” is truly practical. The guns haven’t been long enough to make good pikes since small bore smokeless was introduced, but they ARE just about the right length and balance for a good thrust and cut short spear.
Of course, “Parry, Thrust to gut, Buttstroke to the head, Smash to face” is a very effective series. . . unless you have a bullpup, in which case, you’re probably better off with Parry, Thrust to gut, and Slash.