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Read an excerpt from Renaissance Swordsmanship Second Edition comments and Notes from the Author 8 1/2 x 11, softcover, illus., 152 pp. For information on ordering, visit Paladin Press. For more information on the ARMA Houston Study Group, click here. |
Renaissance Swordsmanship:
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Carefully controlling the distance and timing to deliver a "stop thrust" as the opponent's attack falls short. |
A dagger thrust with forward pass as the rapier parries. |
An example of one
method |
About the
Author John Clements has had a lifelong pursuit (some say obsession) of nearly all forms of swordsmanship. He has practiced cut & thrust swordsmanship for over 21 years. John is an ardent promoter of contact-weapon sparring and test-cutting with historically accurate replica swords. John has researched swords in seven countries and taught seminars in five. He lectures on historical weaponry and has written several magazine articles on swords and European weaponry. He is a full time researcher-practioner and instructor in Houston, Texas. He is director the ARMA (the Association for Renaissance Martial Arts) and trains in long-sword, sword & shield, sword & dagger, sword & buckler, spear, rapier, and rapier & dagger methods. For more information on the ARMA Houston Study Group, click here. |
What This Book Will Do For YouWhen it comes to our Western martial heritage, there are a great many common misconceptions and errors held by the general public (and even by most experienced martial-artists). This is particularly so with regard to Renaissance cut & thrust swords and to the rapier. For the reconstruction and practice of historical European swordsmanship today there is no book as detailed or instructive as Renaissance Swordsmanship: The Illustrated Use of Rapiers and Cut-and-Thrust Swords.
Renaissance Swordsmanship has received acclaim from magazines such as
Renaissance Magazine, Chivalry Sports, Renaissance Herald, Firepower, Tactical Knives, and
Hammerterz Forum. See Also: "Medieval Swordsmanship: Illustrated Medthods and Techniques" |
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