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Corey Roberts wrote:As soon as I got my waster, one of the first things I noticed was that the overall length of it did not facilitate it's use indoors. Are there any ways of rectifying the difficulty of use in enclosed spaces, or were daggers and other shorter weapons primarily used while indoors, and longsword while outside in a more open environment?
Corey Roberts wrote:As soon as I got my waster, one of the first things I noticed was that the overall length of it did not facilitate it's use indoors. Are there any ways of rectifying the difficulty of use in enclosed spaces, or were daggers and other shorter weapons primarily used while indoors, and longsword while outside in a more open environment?
Jeffrey Hull wrote:I suppose that in olden times it depended upon just how confined the given "indoors" in question was. A mead-hall or castle feasting-hall could be dimensionally like a modern high-school gymnasium - so swing away with whatever (and from saga-sources, it seems they did). But of course a tavern back then would be as voluminous as a pub or tavern nowadays (surprise, surprise), so I guess that resorting to daggers and so forth was in order.
Of course, the reminder to half-sword is valid to consider and practice.
Aaron Pynenberg wrote:I agree I would half-sword in tight spots as well....as a note for training, I took an old waster that split and sawed off the blade, so I just had the hilt, this way I could train with it in my home, at work, and in hotels without a problem, i really like it and get alot done with it....AP
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