FOIL-FENCING, the art of attack and defence with the fencing-foil. The word is used in several spellings (foyle, file, &c.) by the English writers of the last half of the 16th century, but less in the sense of a weapon of defence than merely as an imitation of a real weapon. Blunt swords for practice in fencing have been used in all ages. For the most part these were of wood and flat in general form, but when, towards the close of the 17th century, all cutting action with the small-sword was discarded (see [Fencing]), foil-blades were usually made of steel, and either round, three-cornered or four-cornered in form, with a button covering the point. The foil is called in French fleuret, and in Italian fioretto (literally “bud”) from this button. The classic small-sword play of the 17th and 18th centuries is represented at the present time by fencing with the épée de combat (fighting-rapier), which is merely the modern duelling-sword furnished with a button (see [Épée-de-Combat]), and by foil-fencing. Foil-fencing is a conventional art, its characteristic limitation lying in the rule that no hits except those on the body shall be considered good, and not even those unless they be given in strict accordance with certain standard precepts. In épée-fencing on the contrary, a touch on any part of the person, however given, is valid. Foil-fencing is considered the basis, so far as practice is concerned, of all sword-play, whether with foil, épée or sabre.
There are two recognized schools of foil-fencing, the French and the Italian. The French method, which is now generally adopted everywhere except in Italy, is described in this article, reference being made to the important differences between the two schools.
The Foil.—The foil consists of the “blade” and the “handle.” The blade, which is of steel and has a quadrangular section, consists of two parts: the blade proper, extending from the guard to the button, and the “tongue,” which runs through the handle and is joined to the pommel. The blade proper is divided into the “forte,” or thicker half (next the handle), and the “foible” or thinner half. Some authorities divide the blade proper into three parts, the “forte,” “middle” and “foible.” The handle is comprised of the “guard,” the “grip” and the “pommel.” The guard is a light piece of metal shaped like the figure 8 (Fr. lunettes, spectacles) and backed with a piece of stiff leather of the same shape. The grip, which is grasped by the hand, is a hollow piece of wood, usually wound with twine, through which the tongue of the blade passes. The pommel is a piece of metal, usually pear-shaped, to which the end of the tongue is joined and which forms the extremity of the handle. The blade from guard to button is about 33 in. long (No. 5), though a somewhat shorter and lighter blade is generally used by ladies. The handle is about 8 in. long and slightly curved downwards.
The genuine Italian foil differs from the French in having the blade a trifle longer and more whippy, and in the form of the handle, which consists of a thin, solid, bell-shaped guard from 4 to 5 in. in diameter, a straight grip and a light metal bar joining the grip with the guard, beyond the edge of which it extends slightly on each side. Of late years many Italian masters use French blades and even discard the cross-bar, retaining, however, the bell-guard.
In holding the foil, the thumb is placed on the top or convex surface of the grip (the sides of which are a trifle narrower than the top and bottom), while the palm and fingers grasp the other three sides. This is the position of “supination,” or thumb-up. “Pronation” is the reverse position, with the knuckles up. The French lay stress upon holding the foil lightly, the necessary pressure being exerted mostly by the thumb and forefinger, the other fingers being used more to guide the direction of the executed movements. This is in order to give free scope to the doigté (fingering), or the faculty of directing the point of the foil by the action of the fingers alone, and includes the possibility of changing the position of the hand on the grip. Thus, in parrying, the end of the thumb is placed within half an inch, or even less, of the guard, while in making a lunge, the foil is held as near the pommel as possible, in order to gain additional length. It will be seen that doigté is impossible with the Italian foil, in holding which the forefinger is firmly interlaced with the cross-bar, preventing any movement of the hand. The lightness of grasp inculcated by the French is illustrated by the rule of the celebrated master Lafaugère: “Hold your sword as if you had a little bird in your hand, firmly enough to prevent its escape, yet not so firmly as to crush it.” This lightness has for a consequence that a disarmament is not considered of any value in the French school.
To Come on Guard.—The position of “on guard” is that in which the fencer is best prepared both for attack and defence. It is taken from the position of “attention”; the feet together and at right angles with each other, head and body erect, facing forward in the same direction as the right foot, left arm and hand hanging in touch with the body, and the right arm and foil forming a straight line so that the button is about 1 yd. in front of the feet and 4 in. from the floor. From this position the movements to come “on guard” are seven in number:—
1. Raise the arm and foil and extend them towards the adversary (or master) in a straight line, the hand being opposite the eye.
2. Drop the arm and foil again until the point is about 4 in. from the floor.
3. Swing the button round so that it shall point horizontally backwards, and hold the hilt against the left thigh, the open fingers of the left hand being held, knuckles down, against the guard and along the blade.