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Salve Omnes!
Thought I'd share one of my newest blades with you. Handle is turned oak treated with linseed oil, socket cap forged iron, blade medium carbon steel. I included a photo of the original from Vaison la Romaine, France.
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Very nice Robert lavdes
It looks like it will chop herbs very well also.
Great stuff
Regards Brennivs
Woe Ye The Vanquished
Brennvs 390 BC
When you have all this why do you envy our mud huts
Caratacvs
Centvrio Princeps Brennivs COH I Dacorivm (Roma Antiqvia)
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I know you're emphasizing the larger blade, but the smaller looks like it could be found in just about anybody's kitchen. I have two knives that appear to be about the same shape and size. They're general utility knives, could be used for just about any purpose in food prep. Some things don't change much after all.
M. Demetrius Abicio
(David Wills)
Saepe veritas est dura.
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More great work Robert!
I can attest to the quality of Robert's work being the proud owner of one of his Germanic knives.
Sulla Felix
AKA Barry Coomber
Moderator
COH I BATAVORVM MCRPF
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Great work Robert, however I am not aware of any finds of socket caps. It would appear that Roman knives of this type were just whacked into the organic handle without them.
There are no finds recorded in Manning or any of the Vindolanda catalogues of knives.
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I don't know about knives, but other Roman tools sometimes had socket caps. I've seen several Roman files for example that had socket caps.
Vale,
Jef Pinceel
a.k.a.
Marcvs Mvmmivs Falco
LEG XI CPF vzw
>Q SER FEST
www.LEGIOXI.be
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Robert!
BEE-YOU-TEE-FULL!!
Guess we're going to have to finish ours this week...
Early stages of two sets we started last week
http://rlqm.com/LegioIXHispana.knives/k ... g01.02.jpg
http://rlqm.com/LegioIXHispana.knives/k ... g01.01.jpg
Hibernicus
LEGIO IX HISPANA, USA
You cannot dig ditches in a toga!
[url:194jujcw]http://www.legio-ix-hispana.org[/url]
A nationwide club with chapters across N America
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Wow, Sean! You guys are turning out some good stuff as well, so it would seem. I see you did knobs on some of the knives. Any pointers on how to best achieve a good knob? And thanks for the feedback, guys, making me blush :oops:
If you want some pointers on how I did this knife, send a PM and I will try to explain the methode. It works very well and leaves you with a less thick edged knife and an easy way to make the tang with minimal material loss.
I am attaching a picture I took Valkhof Museum in Nijmegen of some cooking knives. More insperation!
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Quote:Thought I'd share one of my newest blades with you. Handle is turned oak treated with linseed oil, socket cap forged iron, blade medium carbon steel.
ooh, I'd buy that!! Beautiful!
Iulia Sempronia (Sara Urdahl)
Officium ante Proprium Bonum
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Oeps! Just noticed I didn't put a scale to the cooking knife.
But here is a picture of the blade in proces with scale.
Ah, for non-metrics, there are 2.6 centimeters to the inch, making the blade without tang 10 " .
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Here is a couple of finished knives from the workshop of Legio IX HISP.
One of the handles is horn and the other is walnut
Tiberius Nemonius Agricola
Jeremy Brooks
Legio IX HISP Southern California
<a class="postlink" href="http://www.legio-ix-hispana.org">http://www.legio-ix-hispana.org