when dishing leather.....

This forum is designed to help us spread the knowledge of armouring.
Post Reply
User avatar
Baron Conal
Archive Member
Posts: 8656
Joined: Sun Feb 05, 2006 8:56 am
Location: Northern Kentucky
Contact:

when dishing leather.....

Post by Baron Conal »

What do you need to take into account when
cutting the leather before dishing?

( lightweight leather spaulders are the planned
project )
Baron Conal O'hAirt

Aude Aliquid Dignum Dare Something Worthy

“Each is given a bag of tools,
A shapeless mass,
A book of rules;
And each must make-
Ere life has flown-
A stumbling block
Or a stepping stone”

― R L Sharpe
Kilkenny
Archive Member
Posts: 12021
Joined: Sun Oct 06, 2002 1:01 am
Location: NJ
Contact:

Post by Kilkenny »

Your dishing form needs to be really, really clean and smooth - or lined with something non-marring. The leather is going to scar from every uneven spot or bit of grit that is against the grain as you hammer it.

Work with the leather "cased" not damp. With armour weight, I like to wet it thoroughly tonight, leave it to dry while I'm at work tomorrow and start hammering on it tomorrow evening. The color of the leather should be back to normal, but it should be a little cool to the touch. When you bend it with your hands, it should stay where you put it with little spring back.

Remember with your patterning that the material is thicker than the oaktag we generally use for patterning, you're going to need a little more length across the curved surfaces.
Gavin Kilkenny
Proprietor
Noble Lion Leather
hardened leather armour and sundry leather goods
www.noblelionleather.com
Post Reply