Fillet
As Filete ( French both a will) embossing tool of the book binder as well as the decoration of the thus produced book covers , respectively.
The use of fillets appeared in the 17th century. The introduction of this tool is the Paris bookbinder and dealer Pierre Gaillard the Elder. Ä. attributed, although it is not clear whether the ornament or the tool is to be understood by it.
Lines and ornamental patterns are attached to the curved surface of the rocker-shaped fillets, which are embossed into the leather with the swaying movement of the heated tool . Gold leaf, more rarely silver leaf or blind embossing, no additional material is used. A section of the resulting pattern can often be recognized by the seams between two prints that do not exactly match one another. In addition to the fillet, the bookbinder uses embossing dies and embossing rollers for his decorations. They are handled in a similar way to fillets and complement their possible variety of ornaments.
Individual evidence
- ^ A b Ferdinand Geldner , Ingrid Haug: Filete . In: Reallexikon zur Deutschen Kunstgeschichte , Vol. VIII (1985), Sp. 1058-1061
- ↑ Paul Kersten : The decorating techniques of the book cover. Euphorion Verlag, Berlin 1922, p. 13
- ↑ Hans Otto Schömann: Old binding techniques . Munich 1965, pp. 25, 31-32