Jambette a la Dauphine
Oct 20, 2022 11:31:29 GMT -7
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brokennock, lenapej, and 1 more like this
Post by paranger on Oct 20, 2022 11:31:29 GMT -7
I just finished this "jambette a la dauphine" in my first foray into period French folders.
The "dauphine" appears in period trade lists from New France from about 1673 to 1736, according to Gladysz and Hamilton's excellent "French Knives in North America part I (Journal of the Early Americas).
The daupine seems to have evolved from the earlier "flatin," incorporating a more acute angle on the tip of the "hawk's bill" blade (30 video 45 on the flatin). One plausible theory for this is the evolution of clay pipes toward smaller bowls during this period, as these knives were often used to clean out pipe ash. The form of the boxwood handle is indeed somewhat suggestive of a dolphin body, and apparently there is a heraldic tradition of the dolphin in St. Etienne. where this form appears to have originated (Gladysz and Hamilton).
By the 1720s, according to archeological and documentary evidence, the dauphine became increasingly displaced in popularity by the "couteau siamois." Spoiler alert: I plan to try one of those next...
The "dauphine" appears in period trade lists from New France from about 1673 to 1736, according to Gladysz and Hamilton's excellent "French Knives in North America part I (Journal of the Early Americas).
The daupine seems to have evolved from the earlier "flatin," incorporating a more acute angle on the tip of the "hawk's bill" blade (30 video 45 on the flatin). One plausible theory for this is the evolution of clay pipes toward smaller bowls during this period, as these knives were often used to clean out pipe ash. The form of the boxwood handle is indeed somewhat suggestive of a dolphin body, and apparently there is a heraldic tradition of the dolphin in St. Etienne. where this form appears to have originated (Gladysz and Hamilton).
By the 1720s, according to archeological and documentary evidence, the dauphine became increasingly displaced in popularity by the "couteau siamois." Spoiler alert: I plan to try one of those next...
