Academy of Jeet Kune Do Fighting Technology

Athens

Greece

Jun Fan Jeet Kune Do Instructor

Vagelis Zorbas

Balisong

Balisong is the name of the famous Filipino "butterfly knife". Balisong is a tagalog (Filipino dialect) word, originated from the Batangas province (south of Manila, Philippines islands). This word is less ambiguous than "butterfly knife" which is also the name of Wing Chun weapons. Balisong means "broken horn" and refers to the mobile handle which protect the blade when closed. The balisong was the first knife which could be opened with one hand, very quickly.

For centuries, the filipino warrior has been noted in the handling of clubs, spear, and bladed weapons. In the Southern Philippines, the Muslims were known not only for the courage and ferocity in battle, but also in their craftsmanship of bladed weaponry. The Kris, Kampilan, Barong and the likes were held in synoynym with Muslim warriors.

When one thinks of Muslim warriors one automatically equates them as warriors with Kris in their hands. In general cannotation, this is true as no Southern warriors would feel properly dressed without this weapon:

In the Northern and Visayan provinces, the same is true. The itak (Chopping Knife) is part of the daily life. In the Philippines, being a primarily agricultural country, this is an essential farming implement and when the situation calls for it, can be utilized for it's primary being, i,e,, as a deadly weapon. The craftsmen who created this bladed weapons appeared at various times and places. In Batangas province, Philippines, there developed an industry that concentrate on making of deadly weapons like balisong knives.

Balisong, as history tells us, traces its ancestry to as far back as 800 A.D., as one of the ancient weapons of the mystic art of the Malaya-Polynesian fighting systems -- Kali. The Balisong or Butterfly knife, occasionally called the Batangas knife, is a deadly weapon that is in the hand of an expert can be opened as fast as, if not faster, than a Western switch blade. The majority of Balisong knives come from Barrio Balisong in Batangas province Philippines.

It is claimed that "Perfecto de Leon" is the father of Balisong and records have it that the first one was made in 1905. With the advent of the Industrial revolution, requirements for the lowly "Itak" or bolo decreased and Perfecto de Leon turned to manufacturing knives and eventually to development and propagation of the balisong as a weapon truly Filipino Barrio Balisong shares the industry with the other near by barrios such as Pook, Buli, and Tolo.

It is common for families to do piecework for the main manufacturer. This helps supplement their regular income and provides the general populace with a cottage industry. The average balisong maker can finish three to four knives a day. In properly managed balisong factory, the process is divided into specialized areas of labor. There is a blacksmith who forges and prepares the blade; the handle maker prepares the rough frames of the balisong. Another individual concentrates on preparing the latches for the balisong. Several people are employed to prepare and insert the various inlays used to decorate a balisong and put together the blade, the handle and the latches.The blade of a balisong is made from several materials depending on the quality required by the manufacturers. Ordinary balisongs are usually made from scrap iron, automotive leaf springs, ball bearing housings or used steel files. The official sizes of a balisong knife is 29 centimeters in overall length. There are balisongs made to order with sixteen to twenty four inches blades, but these are not of the standard type but more of novelty.

After World War II, during what is known as the liberation period, balisong knives became popular among the American soldiers who bought them back with them to the Western World.Today, the balisong is again receiving an even greater popularity with the revival of martial arts and the impact of modern communications media such as print publications and features films. In some cases, the balisong is even referred to as "Ninja Knife", possibly the product of western creative mind, attributing to the right application but the wrong country of origin.

  Maintenance

Keep the blades dry and wipe fingerprints and moisture off, after use, with a soft all cotton cloth or chamois. This is particularly important with blades of high carbon steel. Tarnishing is a normal property of carbon steel and cannot be avoided. Applying a couple of drops of any quality oil or silicon treatment to the blade with a soft all cotton cloth will provide excellent protection. Check your knives often for possible trouble spots.If any stains appear, try removing the stain with a standard metal cleaner or polish. Blades of most stainless steels used in knives are not rustproof but are rust or stain resistance. So therefore stainless steel blades should still be kept clean and wiped dry after use, especially many of the new high carbon stainless steels like ATS-34, and CMP-T440V.

When not in use, store knifes and leather sheaths separately. Tanning salts and acids present in the leather can rust or tarnish steel. Keep leather sheaths limber with leather preservative or mink oil.

Balisong knives require special care. An occasional drop of light oil at each joint will assure smooth blade action in opening and closing. Each blade should click open smoothly and snap shut. This opening and closing is what the old timers called "Walks and Talks" well.

Keep sharp --- A sharp knife is safer to use. The secret of proper sharpening is to do it regularly. Use an sharpening steel, or other mechanism frequently. If you have difficulty maintaining an edge on knives, have them professionally sharpened.

Never sharpen blades on a power-driven grinding wheel, which can burn the temper from the blade. This is the type of high-speed grinder found in many home shops.

Remember that knives are cutting tools and blades are very sharp. Therefore, please exercise caution when handling your knife. And, never use your knife as chisel, pry bar, or hammer. If your knife is a good one then a chisel, pry bar, or hammer will cost less than a knife replacement anyway. Keep sharp knives well away from the reach of young children.

Always cut with the edge moving away from you.

Knife Collection Care:Remember to take excellent care of your collection, as you are the curator during your lifetime for future generations to enjoy. Moisture and fingerprints are the prime villains to avoid. Check your collection periodically and keep your knives in a dry location.

A good rule to follow is to make sure the room that you store your knives in is comfortable for you to stay in, then it is more likely to be a good storage place for your knives. The room should be low in humidity and cool. Make an asserted effort to wipe your knives at least once a month.

Your collection can lose value very quickly if you allow your knives to deteriorate from lack of care and maintenance.