I'm a little confused as to what people are saying about raising and dishing. Now Justin said he dishes his metal FROM 12 gauge TO 14 gauge effectively thinning it, just the way dishing it should. Then Jmercier corrects Justin saying:
"I think you mean raising instead of dishing, dishing is stretching metal out into a dished form, which thins the metal, raising however is pushing the metal around, and will cause metal to remain the same thickness at the center and to thicken at the edges."
Since this comment the thread has assumed that the metal is being raised and not dished...
So my question is to Justin. Are we actually talking about raising or dishing here?
In my experience many pieces of armor require both hot and cold work for example an articulated elbow may have 4 lames and a cop. The lames can be cold dished as they require little work but the cop will probably have to be annealed once if you dish it or worked hot if you want a nice raised point. A great example of this is Eric Dube's work. He does all sorts of later period armor and he uses both hot and cold work to finish his harnesses. Here are two videos of his one showing hot work and one showing cold work. YouTube - Fabrication d'armure médiévale Making of medieval armor #4
VS YouTube - Fabrication d'armure médiévale Making of medieval armor #13
Hope this helps!
Marc