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when dishing leather.....
Posted: Sun May 31, 2009 7:19 pm
by Baron Conal
What do you need to take into account when
cutting the leather before dishing?
( lightweight leather spaulders are the planned
project )
Posted: Sun May 31, 2009 8:38 pm
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.