Chris Waldon Posted January 12, 2010 Share Posted January 12, 2010 I've sitting on this idea for a while. I'd like to put together a resource for other beginning bladesmiths like me that defines the basic and crucial vocabulary that we use all the time and I'm asking for your help. If you have time, could you post a few definitions of words you consider crucial to this craft. Suggestions: distal taper hamon bolster guard pommel hidden tang full tang tang fuller swage normalizing hardening tempering brine And anything else you can think of. Thanks. Quote Link to comment Share on other sites More sharing options...
newsmth Posted January 12, 2010 Share Posted January 12, 2010 agreed... it would be nice to have a quick reference like this available Quote Link to comment Share on other sites More sharing options...
Talon Tex Overland Posted January 12, 2010 Share Posted January 12, 2010 heres a couple from texas with love Blade: the sharp side spine: the dull side tip: the pointy end. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 12, 2010 Share Posted January 12, 2010 Tang---the end opposite the pointy end. Bladesmith---the idgit holding 1/2 of a blade in a set of tongs with the other half now a mess of clinker in the firepot and sparks over the fire. Click---the sound/feel that tells you you guessed wrong about what quenchant to use (again) Really most books on the craft will have a nice drawing of a blade with all this pointed out on it. Why re-invent the wheel? Pictures are much better than descriptions, at least a lot of what you have listed gets drawn on the face of my anvil in soapstone while waiting for the steel to re-heat in one of my classes on bladesmithing. Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted January 13, 2010 Share Posted January 13, 2010 good Idea, I will see what I can do after the change over is worked out Quote Link to comment Share on other sites More sharing options...
thingmaker3 Posted January 13, 2010 Share Posted January 13, 2010 Hamon - Japanese term meaning literally "family crest of the edge." This is the visible transition between microstructures of a differentially hardened blade. Or... Hamon - what I eats wit eggson. Quote Link to comment Share on other sites More sharing options...
Akad Posted January 14, 2010 Share Posted January 14, 2010 I have a few: Ricasso: Part of the blade at the bottom. Usually left unsharpened. Forte: Bottom third/half of blade, closest to the handguard (Forte=strong) Foible: Upper third/half of blade, closest to the tip (Foible=Weak) Fuller: Groove down the middle of the blade, to make it lighter. (supposedly it also makes it stronger, because it's more like an I-beam [i can't confirm or deny that. More experienced people please?] and supposedly there's less suction when pulling it out of some unlucky bloke what made you angry... but that may be another myth [again, experienced people should confirm/deny this claim] I think these definitions are right. If not, please feel free to correct me, as then I too will learn. :) Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 14, 2010 Share Posted January 14, 2010 Bloodgroove: another term for fuller. The idea that the fuller helps "breaks the vacuum" of a blade inserted into flesh is totally erroneous as any butcher can tell you. A fuller makes a blade stronger per weight; but not stronger than the same blade without a fuller. As weight is a problem with hand held weapons fullers were considered a good thing and so were used for over 1000 years in using swords. (Migration era - Modern cavalry---I have a 1918 "Patton Model that is fullered!) Quote Link to comment Share on other sites More sharing options...
reefera4m Posted January 15, 2010 Share Posted January 15, 2010 Chris, A great idea for every bladesmith forum and something I struggled with for some time. And then I found the ULTIMATE dictionary for Bladesmiths/Knifemakers. Over 115 blade/knife terms defined,with PICTURES, by far the best I've ever seen. If it ain't here you, don't need it! Go here:Jay Fisher's Knife Anatomy Quote Link to comment Share on other sites More sharing options...
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