Anyway, I have started on my seven piece breast and back and I am having trouble with the amount of dishing I should be doing. When is enough, enough? The breast should look somewhat like the Churburg #14 but I find that it fits uncomfortably if the lower section of the breast is dished out so far.
Any pics of other people's breasts (hehe...couldn't resist) so I can see the amount of dishing that needs to be done?
Any suggestions would be great.
Owain Cadarn ap Dafydd of Caer Du
------------------ "You can't really dust for vomit, can you?" --Nigel Tuffnel (Spinal Tap)
(hopefully I'm understanding the right breastplate you are tlaking about, I really need to get the churburg books)
On mine I did almost no dishing on the front pannel, just a curve and slight dishing in the center. Most of the dishing was on the next pannels over. If it is uncomfortable, it may be riding too low on your waste. Remember to keep it at about bellie button level.
Leaving the center plate pretty flat is the easiest way to make the harness. The fit is easy, there's less hammer work, and it makes it easier to feel whatever is hitting you. Unfortunately that's not how the original was shaped. The top most area, around the rib stop is fairly flat, but curves off to the sides (around towards your arm pits) a bit. The lower part is more pear shaped. The apex of the curve is between a third and a half way from the base, and it's curved pretty dramatically. I'd have to do some hunting, but I think there's a side view on Cad's site. The curves on the #13 and #14 are roughly the same. It looks like the steel wasn't rolled over the edges on the #13. The brass work was, and that's what kept the harness from slicing its wearer. Either metal can be rolled or folded similarly. There's at least one article on that technique on the archive. You can use the slightly rounded edge of an anvil to pound the plate edge to around 90 degrees, flip the plate on its back (so the rolled tab faces up), tap the roll to about 120 degrees, and then tap it down. Work all along the roll in passes at every step. I haven't had an issue with thinning the metal with this technique, and 16 ga steel. Gaston de Clermont
The pictures I've been looking at do not appear to show a rolled brass edge. They appear to show the brass riveted on with flush rivets, and the edge of the brass flared out some.
In retrospect, I suppose the rolled edges thing should have been another thread. I am more interested in the fit of the breastplate. I am having a time with the coolness factor. I know I could just hammer the thing together and it would look and work fine--but I want to make it a little more special As to the rolled edges--I will have to check out that essay on the Archive.
so I can see the amount of dishing that needs to be done? 
