Dapur question ?

A. G. Maisey · 20th May 2011, 08:38 AM

Yes Gustav, it is more difficult than making the usual sandwich.

To my knowledge this method did not have any significance other than that it was a superior method used by skilled makers on high quality blades. It does have several practical reasons for its existence, apart from the solid pamor core, it uses less of the expensive steel than the sandwich.

I know of no possible spiritual motivation for the use of this method.

dewaruci · 27th May 2011, 04:07 AM

Hi Danny ...
In my opinion, your kris is still original, I also have a collection similar to yours, I think of materials is similar with iron, pamor and from the same era, but have 5 luks with dapur 'Pendowo Cinarito'.
I think the addition of a new 'sogokan' can be seen on the smoothness or fineness surface in blade, the old blades that made the new 'sogokan' will usually looks very smooth and flat so that almost no visible corrosion on the iron, or could be still seen from bad work results, but also the need of accuracy, because sometimes after new added 'ricikan' made, the dagger will be processed by certain liquid for add corrosion.
So in this case we need to see a variety of precision and compare from a lot of keris.

danny1976 · 27th May 2011, 05:46 PM

Hi dewaruci,

Thank you for showing your keris .
From the photo,s your blade looks a lot like mine , of course different dapur.

Do you have a idea about the age of your blade ?

dewaruci · 28th May 2011, 08:53 AM

I think this keris of the Mataram kingdom era, and from the opinion of some my friends, they thought possibility from the 'Mataram Srimanganti' era (Mataram kingdom after Sultan agung king, around the 17th century and Srimanganti is name from the room in Mataram royal palace, but not mean that this keris was made in the palace), in their opinion is based on the metal, pamor, and style.

27th May 2011, 04:07 AM	#2
dewaruci Member Join Date: Dec 2010 Location: Central Java Posts: 13	Hi Danny ... In my opinion, your kris is still original, I also have a collection similar to yours, I think of materials is similar with iron, pamor and from the same era, but have 5 luks with dapur 'Pendowo Cinarito'. I think the addition of a new 'sogokan' can be seen on the smoothness or fineness surface in blade, the old blades that made the new 'sogokan' will usually looks very smooth and flat so that almost no visible corrosion on the iron, or could be still seen from bad work results, but also the need of accuracy, because sometimes after new added 'ricikan' made, the dagger will be processed by certain liquid for add corrosion. So in this case we need to see a variety of precision and compare from a lot of keris. Attached Images

27th May 2011, 05:46 PM	#3
danny1976 Member Join Date: Jan 2009 Location: Holland Posts: 245	Hi dewaruci, Thank you for showing your keris . From the photo,s your blade looks a lot like mine , of course different dapur. Do you have a idea about the age of your blade ? Attached Images

20th May 2011, 08:38 AM	#1
A. G. Maisey Member Join Date: May 2006 Posts: 7,056	Yes Gustav, it is more difficult than making the usual sandwich. To my knowledge this method did not have any significance other than that it was a superior method used by skilled makers on high quality blades. It does have several practical reasons for its existence, apart from the solid pamor core, it uses less of the expensive steel than the sandwich. I know of no possible spiritual motivation for the use of this method.

28th May 2011, 08:53 AM	#4
dewaruci Member Join Date: Dec 2010 Location: Central Java Posts: 13	I think this keris of the Mataram kingdom era, and from the opinion of some my friends, they thought possibility from the 'Mataram Srimanganti' era (Mataram kingdom after Sultan agung king, around the 17th century and Srimanganti is name from the room in Mataram royal palace, but not mean that this keris was made in the palace), in their opinion is based on the metal, pamor, and style.