08-03-2010, 02:00 AM
Although this has been done before, notably by Sulla Felix a year or two ago, I thought I would document, here on RAT, the process of making my new sword and scabbard.
As some here (Peronis, Caballo, Celer and C. Magius in particular) will be all too well aware already, this project has been underway for quite some considerable time already, but as it nears completion it seemed the time to start showing it here.
Considerable thanks are due to Matt Lukes for the wealth of helpful advice he has given me as well as to David Hare of the ESG, who shared pictures and advice on formers with me.
The sword itself, of course, came first. I had had the blade made for me back in 1995 in New Zealand (where I was at the time) but had never got around to making a handle or scabbard for it. Much more recently I decided that it was high time I got a new sword to replace the one I have been using for the last twelve years and its aged and inaccurate Simkins pattern scabbard. Not being exactly a man of means I decided to make use of the blade I already had lying around.
The blade is nineteen and three quarters inches long (not including tang) and two inches wide (my apologies here to those here who prefer to use French Measure), making it fairly big for a Pompeii type but it just fits within the known range.
Having seen a very nice bone handled gladius made by Erik Koenig back in 2002, and having started working bone at the same time I first got into re-enactment in early 1992, it seemed natural for me to make a bone handle for my gladius.
Unfortunately I did not think to photograph the process of making the handle, but the guard was made from the rear cannon bone of an adult cow, with the ends plugged with pieces cut from a cow's shank bone. The grip was made from the rear cannon bone of a calf and the drum of the pommel was made from a piece of the upper femur of and adult cow, with upper and lower caps made from pieces of shank bone. Each of these bones was specifically chosen for its thickness, curvature or section.
The calf's rear cannon bone is perfect for it's thickness and internal section and diameter. The thickness of the bone means that the grooves can be cut and filed down to the right depth without breaking through and the internal section is either round or more less square and narrow enough in a calf's bone to grip the tang well. I know of no other bone on a cow's (or calf's) body which is suitable for this purpose. I have found the bone in the front cannon bone to be slightly less thick by comparison and the section is D-shaped, meaning that neither the curvature (both internal and external) or section are suitable for use as a gladius grip. The bone needs to be cut at about the point of the small hole (for the passage of a blood vessel) close to the upper nock. Beyond this point the bone is both too thin and too porous.
I referred closely to the Vindonissa catalogue when making the grip and its length, at three and a half inches is about average for the examples in there. I filed the cut piece of bone until it was a roughly equal diameter all along its length and close to square in section and then cut the grooves into it. Initially I was doing this with a half round file but I found this too time consuming so switched to cutting them out quickly with a hacksaw and then finishing them off with the file. Having filed the grooves to the right depth and width I then filed off the corners and brought the whole grip to an octagonal section, making sure that the grooves continued correctly around the entirety of the grip. When assembling the handle I filed the ends of the grip quite carefully so as to ensure a good fit with the guard and pommel. I also pushed small wedges inside the grip to make sure it had a secure grip on the tang.
As an aside, if anyone is thinking of making their own grip and like me starts off presented with a butcher's cabinet full of entire cows' feet (especially if you live in or visit an area with a high Caribbean population), you will normally find that the upper nocks are exposed and so you can make an educated guess about the best ones to buy. This photo shows the upper nocks of four of the cannon bones I experimented with. The nock on the bottom left is the one from the bone I used for my grip. The one above it is from an adult's rear cannon bone. The two on the right are from foreleg cannon bones. As you can see, the rear cannon bones have a distinctive 'T' shape groove on their upper nocks, whilst the nocks of the cannon bones of the forelegs have a different shape and a notch in one side.
The 'drum' section of the pommel was made from a section from the upper part of a cow's femur. Again, this seemed to be the only bone on a cow which was suitable in terms of its width and external section and curvature. The caps to cover the upper and lower ends of the pommel are made from sections of shank bone. The shank bone is more or less triangular in section and features the only flat areas of bone on a cow's body which are both large enough and thick enough for serious bone work. For this reason it is the bone most favoured by professional bone carvers. As the caps each needed to have a flat side which could connect with the drum section it was essential to use shank bone, as it is only possible to make a flat piece of bone of sufficient width and thickness from this bone. A pommel of this construction is, of course, hollow. It seemed necessary to me to fill this space in order for the tang to be fitted securely through the pommel. I used a piece of rowan wood from a branch I had cut from a tree in the garden which was about the right diameter. I glued the pommel together and then drilled through it from the top, before widening it with files to make the hole the correct size (wider near the bottom than the top) to securely fit over the tang.
The guard was made from the rear cannon bone of an adult cow. This was convenient as my experiments with cannon bones had left me with quite a lot of unused bones. I could however, have chosen to make a round section guard by using a section of femur, cut from the point where the femur starts to broaden and again cut upper and lower caps from shank bone. This is how the guards on both the Mainz and Dorchester bone handles were made and there are a number of round bone cap pieces surviving from Vindonissa. Here is a picture of the Dorchester handle.
I filled the holes in the ends of the bone with small sections of shank bone. I don't know what the evidence is for this but as I can't read Miks' text all that well but I have noticed that Erik Koenig does his that way (and Eric normally bases what he does on very solid evidence), so I think I am probably on fairly solid ground in doing this. Again, I drilled the hole for the tang before widening it with files to allow it to grip the tang at that point quite closely. Obviously there was a lot of 'dry fitting' on the sword tang before I was happy with the fit.
Having assembled the handle I then drilled a hole through a small round quarter inch thick piece of brass which I had cut from a solid brass door handle (which has also provided thick brass for a number of my other projects). I fitted this over the end of the tang and then used a ball-peen hammer to peen the end of the tang over it to finally secure the handle. To avoid the possibility of cracking the bone of the pommel, I cut a small hole exactly matching the size of the brass 'washer' in a small piece of thick leather an placed this over the top of the pommel as I peened the end of the tag over.
Unfortunately, as I stated above, I did not think to photograph the process of making the handle but here are a couple of pictures of the finished handle.
More in a few minutes.
Crispvs
As some here (Peronis, Caballo, Celer and C. Magius in particular) will be all too well aware already, this project has been underway for quite some considerable time already, but as it nears completion it seemed the time to start showing it here.
Considerable thanks are due to Matt Lukes for the wealth of helpful advice he has given me as well as to David Hare of the ESG, who shared pictures and advice on formers with me.
The sword itself, of course, came first. I had had the blade made for me back in 1995 in New Zealand (where I was at the time) but had never got around to making a handle or scabbard for it. Much more recently I decided that it was high time I got a new sword to replace the one I have been using for the last twelve years and its aged and inaccurate Simkins pattern scabbard. Not being exactly a man of means I decided to make use of the blade I already had lying around.
The blade is nineteen and three quarters inches long (not including tang) and two inches wide (my apologies here to those here who prefer to use French Measure), making it fairly big for a Pompeii type but it just fits within the known range.
Having seen a very nice bone handled gladius made by Erik Koenig back in 2002, and having started working bone at the same time I first got into re-enactment in early 1992, it seemed natural for me to make a bone handle for my gladius.
Unfortunately I did not think to photograph the process of making the handle, but the guard was made from the rear cannon bone of an adult cow, with the ends plugged with pieces cut from a cow's shank bone. The grip was made from the rear cannon bone of a calf and the drum of the pommel was made from a piece of the upper femur of and adult cow, with upper and lower caps made from pieces of shank bone. Each of these bones was specifically chosen for its thickness, curvature or section.
The calf's rear cannon bone is perfect for it's thickness and internal section and diameter. The thickness of the bone means that the grooves can be cut and filed down to the right depth without breaking through and the internal section is either round or more less square and narrow enough in a calf's bone to grip the tang well. I know of no other bone on a cow's (or calf's) body which is suitable for this purpose. I have found the bone in the front cannon bone to be slightly less thick by comparison and the section is D-shaped, meaning that neither the curvature (both internal and external) or section are suitable for use as a gladius grip. The bone needs to be cut at about the point of the small hole (for the passage of a blood vessel) close to the upper nock. Beyond this point the bone is both too thin and too porous.
I referred closely to the Vindonissa catalogue when making the grip and its length, at three and a half inches is about average for the examples in there. I filed the cut piece of bone until it was a roughly equal diameter all along its length and close to square in section and then cut the grooves into it. Initially I was doing this with a half round file but I found this too time consuming so switched to cutting them out quickly with a hacksaw and then finishing them off with the file. Having filed the grooves to the right depth and width I then filed off the corners and brought the whole grip to an octagonal section, making sure that the grooves continued correctly around the entirety of the grip. When assembling the handle I filed the ends of the grip quite carefully so as to ensure a good fit with the guard and pommel. I also pushed small wedges inside the grip to make sure it had a secure grip on the tang.
As an aside, if anyone is thinking of making their own grip and like me starts off presented with a butcher's cabinet full of entire cows' feet (especially if you live in or visit an area with a high Caribbean population), you will normally find that the upper nocks are exposed and so you can make an educated guess about the best ones to buy. This photo shows the upper nocks of four of the cannon bones I experimented with. The nock on the bottom left is the one from the bone I used for my grip. The one above it is from an adult's rear cannon bone. The two on the right are from foreleg cannon bones. As you can see, the rear cannon bones have a distinctive 'T' shape groove on their upper nocks, whilst the nocks of the cannon bones of the forelegs have a different shape and a notch in one side.
The 'drum' section of the pommel was made from a section from the upper part of a cow's femur. Again, this seemed to be the only bone on a cow which was suitable in terms of its width and external section and curvature. The caps to cover the upper and lower ends of the pommel are made from sections of shank bone. The shank bone is more or less triangular in section and features the only flat areas of bone on a cow's body which are both large enough and thick enough for serious bone work. For this reason it is the bone most favoured by professional bone carvers. As the caps each needed to have a flat side which could connect with the drum section it was essential to use shank bone, as it is only possible to make a flat piece of bone of sufficient width and thickness from this bone. A pommel of this construction is, of course, hollow. It seemed necessary to me to fill this space in order for the tang to be fitted securely through the pommel. I used a piece of rowan wood from a branch I had cut from a tree in the garden which was about the right diameter. I glued the pommel together and then drilled through it from the top, before widening it with files to make the hole the correct size (wider near the bottom than the top) to securely fit over the tang.
The guard was made from the rear cannon bone of an adult cow. This was convenient as my experiments with cannon bones had left me with quite a lot of unused bones. I could however, have chosen to make a round section guard by using a section of femur, cut from the point where the femur starts to broaden and again cut upper and lower caps from shank bone. This is how the guards on both the Mainz and Dorchester bone handles were made and there are a number of round bone cap pieces surviving from Vindonissa. Here is a picture of the Dorchester handle.
I filled the holes in the ends of the bone with small sections of shank bone. I don't know what the evidence is for this but as I can't read Miks' text all that well but I have noticed that Erik Koenig does his that way (and Eric normally bases what he does on very solid evidence), so I think I am probably on fairly solid ground in doing this. Again, I drilled the hole for the tang before widening it with files to allow it to grip the tang at that point quite closely. Obviously there was a lot of 'dry fitting' on the sword tang before I was happy with the fit.
Having assembled the handle I then drilled a hole through a small round quarter inch thick piece of brass which I had cut from a solid brass door handle (which has also provided thick brass for a number of my other projects). I fitted this over the end of the tang and then used a ball-peen hammer to peen the end of the tang over it to finally secure the handle. To avoid the possibility of cracking the bone of the pommel, I cut a small hole exactly matching the size of the brass 'washer' in a small piece of thick leather an placed this over the top of the pommel as I peened the end of the tag over.
Unfortunately, as I stated above, I did not think to photograph the process of making the handle but here are a couple of pictures of the finished handle.
More in a few minutes.
Crispvs
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<a class="postlink" href="http://www.romanarmy.net">www.romanarmy.net