The Armour Archive

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There was no Ivanhoe from the 70s. There's the one from the 52 with Robert Taylor and Elizabeth Taylor, and there's the one from 82 with Anthony Andrews and Sam Neill. The one from the 80s grabbed my imagination at the ripe old age of 3 and never let go. It's not up to living history standards, but ...

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The good Baron and I are both locals. (How's the forging going, btw?)

Honestly I could make my own, it's just that at your asking price I'd be foolish to try. If another needs it more than I, he's more than welcome to it.

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Yup, sure am.

Where in Cincinnati are you?

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Are you nuts? Having it on the steel mated to it will make it a cinch. It will "rob" the heat to start with, but once hot it will maintain the heat. Now, I don't know that solder is the best thing for you. It's certainly the simplest, AND the easiest to undo. So I suggest trying that first...

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Possibly, but when the Arador Armour Library was active it had a fair number of SCA participants and conversations but it also had noted academics. We all used our real names We did? I know I didn't. Maybe that was on Arador v.2.0 rather than pseudonyms and bad behavior was not tolerated by the mod...

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Good on you, Steve, for giving this its own topic. Ten years ago (my God, so long?) the archive used to be really bad about this, when forum (in)experts "piled on," harping on any error and blowing it out of all proportion. These past several years I had noticed marked improvement, and it ...

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Renunciation or Renaissance, there is honor to be found in going either road.
The straight and narrow way may be walked from both these paths.

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2' x 10" sounds like the dimensions for a splitting cleaver.

You win, II. For the sake of my dignity I'm going to pretend that most of that is in the length of the spike.

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Perhaps you're right. But it strikes me that if I were to ask for a 16th century two-hander that looked like the sword of Svante Nilsson, but with a really wide, oversized blade, it would be because I was looking for THIS , not THIS. Have a care before dismissing "bigger is better because it's ...

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WTF? He just gave you a reference from the best (ie: most historically accurate!) example available and you pull one from the worst? Dick move, II. If a movie fan asked about armor in The Warlord would you blow him off with pictures from Conan , because they're both movies??? Since you haven't read ...

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From my own observation, Chinese martial arts have a tendency to be highly technique-centric. There is a technique, a perfect response, a most efficient and elegant solution, for every situation -no matter how outlandish. There can be tens of thousands of these, and mastery comes from knowing the co...

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Just so there's no confusion... As it happens, the game was more or less made by medievalists. There's a few folks from the Archive in the credits. As querty said, M&B's glaives are rather broad-bladed. Not unrealisticly so, I have at least half a dozen pictures of examples equally broad or broa...

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Halfdan wrote:As far as rape has been mentioned, well Edward III raped the Countess of Salisbury and he is often cited as a paragon of chivalry.

Did he? Really?

Certainly Shakespeare (was it?) tells us so, but Shakespeare is about as historically accurate as Quentin Tarantino.

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You could file it in with a rifling file, or by laying a rat-tail on its belly, but why would you? There's so many better ways to go about it. You can jig up an angle grinder, or put an abrasive disk in a tablesaw, or freehand it with a dremel or just about any other grinder; you can use a hand scra...

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http://img.photobucket.com/albums/v696/Destichado/IMG00005-20090630-1155.jpg I know what it *is*, but does any such thing exist anymore? It's an Electro-Hone knife shapener from, IIRC, the '60s. It uses a slow-rotating, 5"x7" silicone carbide stone (!!!) with an adjustable oil bath. It's ...

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Destichado, There are a couple reasons why i did it that way. Primarily it was strength and authenticity. A lot of the locks i have looked at have neat, sweeping hinges. This cannot be done with "ears" and a rivet holding the piece together, so i started to use deductive reasoning as to h...

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Was there any particular reason you did the hinge that way?

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How deep you can case harden depends entirely on how long you do it and how rich your carbon content is. Also, there's more than one way of skinning a cat, here. A much less time-consuming -though less effective- method of raising the surface hardness involves what I call the "case-harden quenc...

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The HF shear can cut through 1/4" aluminum.

Don't ask how I know.

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Konstantin the Red wrote:Memento Homo Quod Cingulum Es, Et In Cingulum Reverentis.

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Yours is only wrong in that you're trying to fit petra-am into the wrong declension. Sancta Petra is fine, but denotes a large stone, especially one that has been, or is suitable for, shaping. Sanctus Lapillus would imply a pebble or a gem-like stone. Saxum, as near as I can tell, just means rock -a...

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So freaking cool.

It's a SCAdianism, way out of my period, it's impossible to wear with modern clothing, and I WANT IT. BADLY.

It's just that awesome.

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In an historic or an SCA context? In the historic: definitely used as a fighting aid. It appears, disappears and reappears over the millennia, so one cannot speak definitively of all uses at all times, but in general it changes the mechanics of using a sheild. Rather than holding it up, you manipula...

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Yes, 1470s/80s for the most part, but there's little details that belong to later periods. Also I've never seen a breastplate with an integrated gorget on any armour so early.

But I'm cool with that.

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[img]http://www.codinghorror.com/blog/images/dead-end-sign.jpg[/img]

Dead Link is Dead.

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If it's a white brat like I think it was, you're looking at pork, onions, milk and salt as the primary ingredients. But realize, though, that when you talk about meat, what you put IN it is not nearly as important was what you DO to it. How fine do you grind? When and how long do you mix, and with w...

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The trouble with a lot of mediterranean cured sausages is the use of: paprika (capsicum) and chili, both new world additives. I would be interested to know if chouriÃ§ous/chorizos are dependent on those and if so then have a post medieval origin. Nope. They do however use pepper, which would have b...

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I am aware of at least one type of sausage being prepared almost strictly for the gentry around... Lubeck? I remember, because it was a big deal when they shared it with members of the third estate and when it was "deregulated" in -IIRC- the 16th century. But that was a fresh sausage, a ty...

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Again - documentation of transformation? The fact that English doesn't have the word doesn't mean that other languages don't. In Russian, dried fish is called Taranka. I can't imagine that they were using it as a basis for cooking and one day got up and said "Hey lets just start eating it as i...

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Salted and smoked meat is obviously nothing new. However, when you salted or smoked something, the intention was always to preserve it so it can be *cooked* or otherwise prepared, and eaten later. The salt pork or smoked fish were no more considered ready-to-eat as they were than a beef quarter woul...

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Greetings Fellow Archivers, I have caught many references to, and find the idea tastily and logically appealing, various forms of cured and dried meats during the entire period, but specifically the "dark ages" and the early medieval period. Does anyone know of hard references to specific...

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This occurred to me the other day when looking through 15th century art. I won't say it didn't exist, but I have *never* seen a baldric in the 15th century. 16th century and on? Sure. 14th century and back? Absolutely. But in the 15th century? I have over 250 period images of arms&armour, and I ...

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According to Oakeshott, daggers are either tucked under the belt (samurai style), suspended from a cord as Galfrid found examples of in effigy, or (he speculated) tied directly to the belt with cords. I would suggest this is especially common in the 15th century, where we have paintings of daggers &...

Help with a Vintage Tool?

Re: Medieval Meat! Carolingian Cooking! Viking Veal!

15th century: Where did the baldric go?