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Post by AndiTheBarvarian on Mar 30, 2017 7:43:11 GMT
My Windlass 15th Cent. Longsword and my Munich Cut and Thrust share the same blade stock and threaded rod thickness, so parts can be exchanged. The Munich with the lighter 15th's pommel feels better in the hand for me. The Munich Sidesword would need a little bit of filing, the Complex Hilted Longsword more filing and perhaps shortening the grip. In fakt the pommel is not attached to the 15th here because of the tang beeing too short, it's only lying below the grip. Both swords would need a wider guard slot. Feel free to add your own little monsters!
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Post by Jordan Williams on Mar 30, 2017 8:43:05 GMT
I really like the Munich with the 15th century hilt! Badass!
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Post by AndiTheBarvarian on Mar 30, 2017 9:21:52 GMT
I think with a belt sander one can rework the broad 15th blade to some kind of old swiss saber with the Munich guard.
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Post by leviathansteak on Mar 30, 2017 10:21:20 GMT
Your fraken longsword with the complex hilt looks great! Wish it was a common production piece
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Post by 28shadow on Mar 30, 2017 12:48:11 GMT
The longsword combination looks very nice.
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Post by AndiTheBarvarian on Mar 30, 2017 13:41:08 GMT
Would love to know how that complex hilt Franky feels in the hand... Looks cool... Hard to say without the pommel attached. There can't be a great difference in handling to the normal 15th Century Longsword. It's not very heavy for a two handed longsword, I can rather wield it with one hand (thanks to my Atlantean). I imagine grinding the blade down a bit to make a more agile swiss saber.
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Post by Robert on Mar 30, 2017 14:16:55 GMT
This reminds me of one complex-hilted longsword I saw in Glasgow's Museum
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Ifrit
Member
More edgy than a double edge sword
Posts: 3,284
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Post by Ifrit on Mar 30, 2017 14:19:47 GMT
I dig the look of those. Ill add mine in I dismantled a practice rapier to make these. The first is a ronin RK series with the guard, and on the second i had the blade, handle and pommel but with a jian guard. I also turned the square tip into a sharp tip and gave the blade an edge about 2/3 down on the leading edge and 1/3 down on the false edge I gave the jian to my sister, who bought me the katana. So the original sword was dismantled to make us both these neat new ones.
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Post by AndiTheBarvarian on Mar 30, 2017 14:50:04 GMT
Two great frankenswords! Here's my Florentine Rapier with the Munich guard again from an older frankie thread, ...boring I know.
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Deleted
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Post by Deleted on Mar 24, 2021 21:55:53 GMT
Nice job Barvarian. Sell me that pommel! But I know you won't do that. I hate the feel of my Munich Cut&Thrust as-is. It's too heavy. But I feel a minor tweak could make it good. I'll be taking some of the metal off the blade to reduce the front-end. But I'm not good with files or power tools, re-shaping a pommel is beyond my ability.
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Deleted
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Post by Deleted on Mar 31, 2021 4:12:22 GMT
Here is one for ya. More info on it in my thread, in members collections, titled: cool mall ninja sh*t The side of the handle the lanyard is on, is the opposite of the blades edge, just in case it's hard to see
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Post by AndiTheBarvarian on Mar 31, 2021 6:03:00 GMT
Remembers ma of my US M1913 Frankenpattonrapiershaska:
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Deleted
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Post by Deleted on Mar 31, 2021 6:10:00 GMT
Remembers ma of my US M1913 Frankenpattonrapiershaska: Not much difference at all Feels nice tho eh? Like a teachers yard stick/pointing stick that can stick a pig. A prison teachers yard stick, perhaps
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Post by AndiTheBarvarian on Mar 31, 2021 6:32:10 GMT
A big kebab spit for a few whole suggling pigs roasted!
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Deleted
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Post by Deleted on Mar 31, 2021 6:46:56 GMT
I feel like that just turns me off to small swords 😂 even this sword does. Even if I bashed a guy in the head, he would just be stung and angry.
I gotta learn more fencing
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Post by AndiTheBarvarian on Mar 31, 2021 7:05:14 GMT
I gotta learn more cooking!
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Deleted
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Post by Deleted on Mar 31, 2021 7:10:59 GMT
I gotta learn more cooking! Cooking? I can vouch for. Everyone needs more cooking in their life. Being able to perfectly sear prime rib is something worth more than most restaurants
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