First and foremostly, and most important: The Sgian Dhú I forged for Craig for his appearance at the Bethaus smithy! The blade is 3 mm thick and very slicey, made from spring steel. The handle, after I had the weird idea of heat-colouring a stag antler handle after it was mounted and cracked it in the process, is made from very rare reddish bog oak from the Muttental mines, some 150-200 years old.
Then there is a seax, spring steel, and a deer bone handle, yet to be finely ground.
...and a spoon carving knife, a right-handed one, spring steel.
Watch this space!
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
Beliebte Posts
-
You all have read my post about the Knifemaker´s Fair in Solingen Klingenmuseum which...
-
This is somewhat of an edit of an ancient post from way back then. But as is, the times have changed a lot, and so has my persp...
-
This is my collection of traditional Hungarian hunting knives. I am quite interested into the ethnographical and morphogenetic influences of...
-
This is part of my not exactly tiny collection of German hunting knives, representatives of a very distinct and ancient style of knife. Y...
-
Was in the mood, and just called Bastian, less of a moron from our team ;-) if he was in the mood for some plain old ride. That guys a very ...
-
Now, this was hardcore. On Sunday I had two demos: First in the Bethaus smithy in Witten, and then it was our traditional Sunday hammer-in ...
-
In the thicket, under the crescent moon... the fox is hiding on its prowl. In the dark soil, rich and of musky scent, a bar o...
-
On 25th September the 3rd fair at the Martfeld castle in Schwelm is hold. There will be smiths, gold smiths, falconers, wildstock, dog obedi...
-
Whether you call it Chrismas time or Yule time, there is no denying of the fact that these are special times. Being fed up with the c...
-
Prepared the wild apple I collected recently. I removed the pips and sliced it into rings and dried it at 50 degrees Celsius in the oven for...