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In the European High Middle Ages, the typical sword (sometimes academically categorized as the knightly sword, arming sword, or in full, knightly arming sword) was a straight, double-edged weapon with a single-handed, cruciform (i.e., cross-shaped) hilt and a blade length of about 70 to 80 centimetres (28 to 31 in).
The Livonian Brothers of the Sword (Latin: Fratres militiæ Christi Livoniae, German: Schwertbrüderorden) was a Catholic military order established in 1202 during the Livonian Crusade by Albert, the third bishop of Riga [1] [2] (or possibly by Theoderich von Treydend). Pope Innocent III sanctioned the establishment in 1204 for the second time.
An illustration of a misericorde from a 1908 textbook. A misericorde (/ ˌ m ɪ z ər ɪ ˈ k ɔːr d / or /-z ɛr ɪ-/; from French miséricorde, "mercy"; itself derived from the Latin misericordia, "act of mercy") was a long and narrow knife used during the High Middle Ages to deliver mercy killings to mortally wounded knights, as it was designed to be thin enough to strike through the gaps ...
Swordsmanship or sword fighting refers to the skills and techniques used in combat and training with any type of sword. The term is modern, and as such was mainly used to refer to smallsword fencing , but by extension it can also be applied to any martial art involving the use of a sword.
The Cross of Saint James, also known as the Santiago cross, cruz espada, or Saint James' Cross, is a cruciform (cross-shaped) heraldic badge. The cross, shaped as a cross fitchy, combines with either a cross fleury or a cross moline. Its most common version is a red cross resembling a sword, with the hilt and the arm in the shape of a fleur-de-lis.
A longsword (also spelled as long sword or long-sword) is a type of European sword characterized as having a cruciform hilt with a grip for primarily two-handed use (around 15 to 30 cm or 6 to 12 in), a straight double-edged blade of around 80 to 110 cm (31 to 43 in), and weighing approximately 2 to 3 kg (4 lb 7 oz to 6 lb 10 oz).
Related: The Best Air Fryer Fish Recipes. Best Swordfish Recipes. Grilling is probably one of the easiest ways to cook swordfish, but there are a variety of other ways to prepare it and eat it as ...
Once the sword took the shape the swordsmith wanted, the swordsmith would clay the spine of the sword, called tsuchioki, and heat it once more. Once the sword was red hot the swordsmith took the newly formed sword and quenched it in water, hardening the blade. Then he would pass it on to a polisher and finisher.