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Addison C. de Lisle




Location: South Carolina
Joined: 05 Nov 2005
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Posts: 614

PostPosted: Mon 12 Jun, 2006 6:25 pm    Post subject: Cutting Stand and Cutting Results         Reply with quote

Recently Kenton Spaulding and I have been trying to get a cutting session together for the Crecy and the Gjaddhalt. We are planning on using wet newspaper as a target (perhaps some fruit as well), but I'm not sure exactly how to make a stand to support the wet newspaper. I don't think I want to be imitating bone or anything like that right now because I'm not sure about edge maintenance. Is there some sort of way to support the newspaper without wrapping it around a pipe or something? Perhaps using a pool-noodle as the central support rather than a pipe....

Any help would be appreciated.


Last edited by Addison C. de Lisle on Sun 18 Jun, 2006 12:43 pm; edited 2 times in total
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George Hill




Location: Atlanta Ga
Joined: 16 May 2005

Posts: 614

PostPosted: Mon 12 Jun, 2006 11:47 pm    Post subject:         Reply with quote

You might try the smallest dowel you can buy, soaked overnight underwater. (Weigh it down so it won't float.)
To abandon your shield is the basest of crimes. - --Tacitus on Germania
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George Doby




Location: texas
Joined: 27 Apr 2004

Posts: 27

PostPosted: Tue 13 Jun, 2006 4:17 am    Post subject:         Reply with quote

try either PVC or cardboard rolll from inside a soll of carper or something similar glue it to a flat piece of board, cardboard or something similarroll up your paper and insert it into to pipe/tube just cut the holder short enough to give clearence to cuttable target. didn't say how thick the wet paper will be just get an appropriatte size
don't sweat the petty things, just pet the sweaty things
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Anton de Vries





Joined: 19 Nov 2004
Likes: 3 pages

Posts: 265

PostPosted: Tue 13 Jun, 2006 4:31 am    Post subject:         Reply with quote

Keep in mind that some fruits contain acid, and can and will rapidly corrode steel if it isn't cleaned immediately afterwards.
I personally verified that fact. Unintentionally. Ouch. Cry
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Kenton Spaulding




Location: Connecticut
Joined: 18 Jul 2005
Reading list: 12 books

Posts: 285

PostPosted: Tue 13 Jun, 2006 5:42 am    Post subject:         Reply with quote

Thanks for the heads up, Anton. I would certainly want to clean my sword afterwards to get the sticky fruit juice of anyway, even if it isn't very acidic.

Will be sure to post some pics of this sure to be epic cutting session, and of the carnage wrought by the Crecy and the Gaddhjalt. Wink

Kenton
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Thomas Hoogendam




Location: The Netherlands
Joined: 20 Jun 2004
Reading list: 8 books

Posts: 252

PostPosted: Tue 13 Jun, 2006 10:26 am    Post subject:         Reply with quote

Kenton Spaulding wrote:
Thanks for the heads up, Anton. I would certainly want to clean my sword afterwards to get the sticky fruit juice of anyway, even if it isn't very acidic.

Will be sure to post some pics of this sure to be epic cutting session, and of the carnage wrought by the Crecy and the Gaddhjalt. Wink

Kenton


In the Netherlands, we have a type of melon called Gala-melon. Not sure what it's called in other countries, but those should work. Stay away from ALL citrus fruits, apples I've heard can stain a lot. Even read a comment about someone that had stains from cutting a banana.
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Addison C. de Lisle




Location: South Carolina
Joined: 05 Nov 2005
Likes: 27 pages

Posts: 614

PostPosted: Tue 13 Jun, 2006 2:22 pm    Post subject:         Reply with quote

Yeah, I definately do not want to be cleaning acid stains off my crecy....

Does the gala-melon look like this?



Thanks for everyone's suggestions so far.
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Thomas Hoogendam




Location: The Netherlands
Joined: 20 Jun 2004
Reading list: 8 books

Posts: 252

PostPosted: Wed 14 Jun, 2006 9:43 am    Post subject:         Reply with quote

Addison C. de Lisle wrote:
Yeah, I definately do not want to be cleaning acid stains off my crecy....

Does the gala-melon look like this?

Thanks for everyone's suggestions so far.


No, that's a watermelon. It's smaller, kinda yellow. Not honey melon though.
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Addison C. de Lisle




Location: South Carolina
Joined: 05 Nov 2005
Likes: 27 pages

Posts: 614

PostPosted: Sat 17 Jun, 2006 5:54 pm    Post subject:         Reply with quote

Sorry if that sounded rather assinine Thomas Happy

Anyway, the results are in, and it was quite epic...
Here are some reasonably bad pictures (I am refusing to post the videos due to their poor quality and lameness)

http://img225.imageshack.us/img225/7551/pdr05838fo.jpg
Kenton in action!

http://img224.imageshack.us/img224/6888/pdr05847yn.jpg
Cross section of a wet newspaper-wrapped cardboard dowel cut by Kenton (I think)

http://img205.imageshack.us/img205/3892/pdr05884qd.jpg
Milk Carton cut by the Gjaddhalt

http://img225.imageshack.us/img225/3343/pdr05892yk.jpg
2 Liter seltzer bottle cut by the Crecy

http://img224.imageshack.us/img224/8380/pdr05940ix.jpg
Pool Noodle cut with the Gjaddhalt I believe

http://img87.imageshack.us/img87/5954/pdr05952hc.jpg
It was all going splendidly....

http://img87.imageshack.us/img87/7702/pdr06053ad.jpg
...until we got into a rather heated discussion about whose sword was better Happy

There are more pictures, but they're on Kenton's camera Happy

What did we learn? Well, for one thing the Crecy does better on light targets (i.e. pool noodles) closer to the tip rather than at the CoP, and that swords are fun (not that we didn't already know that) Big Grin

Thanks Kenton; it was great!
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Kenton Spaulding




Location: Connecticut
Joined: 18 Jul 2005
Reading list: 12 books

Posts: 285

PostPosted: Mon 19 Jun, 2006 4:59 pm    Post subject:         Reply with quote

I had a great time Saturday cutting and talking swords with Addison. I am extremely excited to have found somebody in the area (only about 45 minutes from me, which by the standards of rural Maine at least, is close) that shares this, somewhat unusual hobby.

Here are a few pictures I took, no good action shots, but a couple nice ones of the two swords.


http://s65.photobucket.com/albums/h214/Redsox...0_0190.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0187.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0186.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0192.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0191.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0185.jpg

http://s65.photobucket.com/albums/h214/Redsox...0_0189.jpg
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Addison C. de Lisle




Location: South Carolina
Joined: 05 Nov 2005
Likes: 27 pages

Posts: 614

PostPosted: Mon 19 Jun, 2006 5:14 pm    Post subject:         Reply with quote

Having reviewed the pictures, are there any suggestions in regards to follow-throughs and such? There are quite a few pictures of follow-throughs (not really intentional), and I was curious as to how much of a follow-through is necessary after a cut.
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Hank Reinhardt
Industry Professional



Location: oxford,ga.
Joined: 10 Nov 2005
Reading list: 1 book

Spotlight topics: 2
Posts: 138

PostPosted: Tue 20 Jun, 2006 1:11 pm    Post subject: cutting         Reply with quote

You might try this. I took a section of 4x4, bored a one inch hole, then inserted a one inch dowel. The tip of the dowel I tapered so that it would insert pretty well. Then I roll up the newspaper, leaving a small gap to force over the dowel. Obviously the bottom of the 4x4 had to be reinforced. I used some planks, running them off each side, and long enough to be sturdy. You can add some weight is you want to use some mats for your cutting.
The dowel only has about 5-6 inches projecting, and I always cut above it. I never soak the paper, as it makes it entirely too easy. Dry newspaper will show just how sharp you edge is. Wouldn't advise fruit cutting, can stain the blade very quickly. When I am doing solme serious cutting, I use pork shooulders with good thick bone. However be aware that this can also stain a blade as well. I've done one helluva lot of cutting, and almost the first thing you need to determine is what you are trying to achieve. Learning to cut, or seeing how the sword cuts through various materials

Hank Reinhardt
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