Obteniendo ventaja de las empuñaduras de bronce de sable-bayonetas

Getting advantage from the brass hilts of saber-bayonets

Many times, we acquire saber-bayonets which they have brass hilts and although these have got well defined grooves for a comfortable grip, when we perform the fencing with saber-bayonets, after 10 o 15 minutes our hands begin to feel uncomfortable with their metal hilts. Ok, we should not sell our appreciated acquisitions and try to find other saber-bayonets which may have the proper features for our needs.

In case that this trouble appears, please remember the following technique that I suggest to you. 

Fig. A and D show the traditional way to hold/grip saber-bayonets: the Little and Ring Fingers adjust firmly the hilt, Middle Finger adjust firmly too, but consciously in a more smooth way, and the Index and Thumb Fingers realize a little adjust, allowing us we may articulate them while we perform the fencing (in this traditional way the Index and Thumb always stay behind the crossguard).

Fig. B and E show my suggested technique:
1st: the Little and Ring Fingers adjust firmly the hilt, and 2nd: the Middle Finger adjust firmly too, but consciously in a more smooth way (up to this 2 points I used the same traditional way, but now in the 3 appears the change), 3rd: the Index Finger must to be introduced into the "Hook" (the true term is "Quillion") getting in this way more surface area and length on the hilt allowing us to get a comfortable grip. After this step, the Index and Thumb Fingers remain realizing a little adjust as the Traditional way teachs us.

Fig. C and F show both hands succesfully benefiting with the technique for the brass hilts of each saber-bayonets.

 

And here I´ve posted my video from my You Tube channel:

Note: Though sometimes I refer to this technique as "my technique" but it´s only to make the diference between that one usually used by a lot of saber-bayonet fencers and this one used by me. Please, do not forget that this technique is not a creation of mine, there are enough data in the Web about this ancient technique used in past centuries by swords/sabers/daggers masters and warriors, and with great success. My only work was rescue it for to be applied in my fencing with saber-bayonets to get advantage with their metal hilts.

Are you wondering about the bayonets used in the video and photos?

Right hand: a french saber-bayonet for the Infantry rifle CHASSEPOT MODÈLE 1866 made in France in the "Imperial Arsenal of Mutzig in March 1868" (sabre-baïonnette française pour le fusil d'Infanterie CHASSEPOT Modèle 1866 "Manufacture Impériale de Mutzig Mars 1868"), it has the distinctive "Yataghan" (or double curved) blade.

 

 

 

 

 

 

Left hand: a saber-bayonet for the Infantry rifle REMINGTON "MODELO ARGENTINO 1879" a.k.a "Remington Patria" or "Patria 1879", this first issue (Tipo/Type A) was made in Solingen and it carries the following marks: right ricasso FÁBRICA DE ARMAS DE W.R.KIRSCHBAUM SOLINGEN and left ricasso MARCA DE FÁBRICA (curved as a bow) over a "Knight Helmet".

 

 

 

 

 

 

 

Yeah, more images!!!

 

 

 

 
My REMINGTON "ModArg79" Type A surrounded by my two CHASSEPOT Mle 1866 (Mutzig 1868 and Châtellerault 1873)



1_ ModArg79 Type A
2_ ModArg79 Type D (for export) 
3_ ModArg79 Type B (with the mark on left ricasso: RA into an oval)
4_ ModArg79 Type C (without RA into an oval) Not Available at this time

 



Ah! For those fellas who do not accept this "different style" and they certainly believe in the use of the bayonet with its respective rifle, I posted here some images from a book which you will find it very interesting: BAYONET, Department of the Army Field Manual FM 23-25, from 22 June 1953 (Great book!!! It will not dissapoint you!!!)  

 

 

 

Do you want the data in Spanish? Please, check this link http://mi-estilo-con-bayonetas.blogspot.com.ar/2017/01/obteniendo-ventaja-de-las-empunaduras.html

All right, I hope these data, images and video will be useful for all of you. Thank you very much my friends and see you soon!!!

Víctor H. Carrizo