Bardiche heavy weapon with which he clave the head of an ox. It was this primitive halberd which the Swiss mountaineers used in their early struggle with Austria, and at Sempach and Mortgarten it destroyed much splendid armor. But in battle it was found useful not only for chopping but for thrusting, hence the narrowing of the front end of its plate."The blade varied greatly in shape, but was most often a long, cleaver type blade. The distinction was in how the blade was attached to the pole. The bardiche blade was attached to the pole either via two sockets (one
Voulge meant for hacking, while that of the glaive was narrow and meant more for cutting. A voulge thus looks something like a squashed bardiche, or just a meat cleaver attached to a long pole. In early designs it consisted solely of a cutting edge, but in time voulges often had a 'pointed-top' blade for stabbing. Hooks were also incorporated onto the back of the blade, in which case they are referred to as "voulge-guisarmes". The voulge was commonly used by the French. The Hundred Years War provided many opportunities to prove its utility. It is commonly believed that this was