All language subtitles for S20E13 - Gut Strings; Absinthe; Belt Buckles; Lever Locks (1080p AMZN WEB-DL x265 Garshasp)_track3_[eng]

af Afrikaans
ak Akan
sq Albanian
am Amharic
ar Arabic
hy Armenian
az Azerbaijani
eu Basque
be Belarusian
bem Bemba
bn Bengali
bh Bihari
bs Bosnian
br Breton
bg Bulgarian
km Cambodian
ca Catalan
ceb Cebuano
chr Cherokee
ny Chichewa
zh-CN Chinese (Simplified)
zh-TW Chinese (Traditional)
co Corsican
hr Croatian
cs Czech
da Danish
nl Dutch
en English
eo Esperanto
et Estonian
ee Ewe
fo Faroese
tl Filipino
fi Finnish
fr French
fy Frisian
gaa Ga
gl Galician
ka Georgian
de German
gn Guarani
gu Gujarati
ht Haitian Creole
ha Hausa
haw Hawaiian
iw Hebrew
hi Hindi
hmn Hmong
hu Hungarian
is Icelandic
ig Igbo
id Indonesian
ia Interlingua
ga Irish
it Italian
ja Japanese
jw Javanese
kn Kannada
kk Kazakh
rw Kinyarwanda
rn Kirundi
kg Kongo
ko Korean
kri Krio (Sierra Leone)
ku Kurdish
ckb Kurdish (Soranî)
ky Kyrgyz
lo Laothian
la Latin
lv Latvian
ln Lingala
lt Lithuanian
loz Lozi
lg Luganda
ach Luo
lb Luxembourgish
mk Macedonian
mg Malagasy
ms Malay
ml Malayalam
mt Maltese
mi Maori
mr Marathi
mfe Mauritian Creole
mo Moldavian
mn Mongolian
my Myanmar (Burmese)
sr-ME Montenegrin
ne Nepali
pcm Nigerian Pidgin
nso Northern Sotho
no Norwegian
nn Norwegian (Nynorsk)
oc Occitan
or Oriya
om Oromo
ps Pashto
fa Persian
pl Polish
pt-BR Portuguese (Brazil)
pt Portuguese (Portugal)
pa Punjabi
qu Quechua
ro Romanian
rm Romansh
nyn Runyakitara
ru Russian
sm Samoan
gd Scots Gaelic
sr Serbian
sh Serbo-Croatian
st Sesotho
tn Setswana
crs Seychellois Creole
sn Shona
sd Sindhi
si Sinhalese
sk Slovak
sl Slovenian
so Somali
es Spanish
es-419 Spanish (Latin American)
su Sundanese
sw Swahili
sv Swedish
tg Tajik
ta Tamil
tt Tatar
te Telugu
th Thai
ti Tigrinya
to Tonga
lua Tshiluba
tum Tumbuka
tr Turkish
tk Turkmen
tw Twi
ug Uighur
uk Ukrainian
ur Urdu
uz Uzbek
vi Vietnamese
cy Welsh
wo Wolof
xh Xhosa
yi Yiddish
yo Yoruba
zu Zulu
Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,896 --> 00:00:04,896 --captions by vitac-- Www.Vitac.Com 2 00:00:04,896 --> 00:00:07,862 Captions paid for by Discovery communications 3 00:00:52,793 --> 00:00:55,103 Narrator: the instruments In the violin family 4 00:00:55,103 --> 00:00:56,413 Have a distinct sound 5 00:00:56,413 --> 00:00:59,448 Created in large part by The type of strings they have. 6 00:00:59,448 --> 00:01:00,724 While there are strings 7 00:01:00,724 --> 00:01:03,413 Made of synthetic materials Or metals on the market, 8 00:01:03,413 --> 00:01:05,068 Traditional strings are made 9 00:01:05,068 --> 00:01:07,413 Of a specific part Of a certain animal. 10 00:01:07,413 --> 00:01:09,517 Stay tuned for the details. 11 00:01:16,620 --> 00:01:19,310 Playing an instrument in The violin family takes guts -- 12 00:01:19,310 --> 00:01:20,517 Literally. 13 00:01:20,517 --> 00:01:23,620 That's because The instrument's four strings 14 00:01:23,620 --> 00:01:25,620 Are made of sheep intestines. 15 00:01:25,620 --> 00:01:27,931 The two thinner, Higher note strings 16 00:01:27,931 --> 00:01:29,344 Are made of plain gut. 17 00:01:29,344 --> 00:01:31,689 The two thicker, Lower note strings 18 00:01:31,689 --> 00:01:34,241 Have a gut core Wrapped in silver wire, 19 00:01:34,241 --> 00:01:38,068 Then silk thread wound around The extremities. 20 00:01:38,068 --> 00:01:41,206 The intestines, Each roughly 65 feet long, 21 00:01:41,206 --> 00:01:43,724 Come from local slaughterhouses 22 00:01:43,724 --> 00:01:46,689 And arrive already emptied, Cleaned, and salted. 23 00:01:46,689 --> 00:01:50,034 The first step Is to soak them in cold water 24 00:01:50,034 --> 00:01:51,655 For one to two days. 25 00:01:51,655 --> 00:01:54,482 This starts a controlled, Very smelly decomposition 26 00:01:54,482 --> 00:01:57,482 Which helps loosen up The intestines' components. 27 00:01:57,482 --> 00:02:00,103 Next, using a half piece Of wood cane, 28 00:02:00,103 --> 00:02:02,034 The string maker scrapes off 29 00:02:02,034 --> 00:02:05,241 The outer layers of fat And mucosa membranes. 30 00:02:05,241 --> 00:02:08,413 Then, five times a day For a week, 31 00:02:08,413 --> 00:02:11,793 He softens the gut In an alkaline potash bath 32 00:02:11,793 --> 00:02:15,000 And pulls it against A handmade copper thimble. 33 00:02:15,000 --> 00:02:17,896 This gently scrapes away The waste remnants 34 00:02:17,896 --> 00:02:21,275 Until the gut is a tube Of pure, transparent muscle, 35 00:02:21,275 --> 00:02:24,931 At which point he slices it With a splitting horn 36 00:02:24,931 --> 00:02:27,827 Into two gut ribbons Of differing widths. 37 00:02:27,827 --> 00:02:30,241 The thinner, right one For making violin strings, 38 00:02:30,241 --> 00:02:31,344 The thicker, left one 39 00:02:31,344 --> 00:02:35,344 For making cello And double bass strings. 40 00:02:35,344 --> 00:02:39,448 During the scraping phase, Guts sometimes break apart. 41 00:02:39,448 --> 00:02:41,241 Rather than discard These pieces, 42 00:02:41,241 --> 00:02:43,137 The string maker Knots them together 43 00:02:43,137 --> 00:02:44,655 To produce full-length strands. 44 00:02:48,172 --> 00:02:50,241 The string maker's assistants 45 00:02:50,241 --> 00:02:53,241 Cut the gut ribbons Into 23-foot lengths 46 00:02:53,241 --> 00:02:55,379 And bleach them for four days. 47 00:02:55,379 --> 00:02:58,862 This prevents the gut From turning brown. 48 00:02:58,862 --> 00:03:02,206 Then they count out The number of strands required 49 00:03:02,206 --> 00:03:04,827 To produce The various size strings -- 50 00:03:04,827 --> 00:03:07,758 From six to make The thinnest violin string 51 00:03:07,758 --> 00:03:13,551 All the way up to 120 to make The thickest double bass string. 52 00:03:13,551 --> 00:03:15,413 They tie the ends in a loop 53 00:03:15,413 --> 00:03:18,172 And hook them up To a twisting machine, 54 00:03:18,172 --> 00:03:19,827 Then turn the machine's crank 55 00:03:19,827 --> 00:03:22,206 And tightly twist The gut ribbons together 56 00:03:22,206 --> 00:03:26,586 To form one strong, Single string. 57 00:03:26,586 --> 00:03:29,310 Then, since the guts Have begun to dry out a bit, 58 00:03:29,310 --> 00:03:30,724 They rehydrate the string 59 00:03:30,724 --> 00:03:33,448 To restore a consistent level Of moisture. 60 00:03:33,448 --> 00:03:37,206 Then they twist it again And transfer it, 61 00:03:37,206 --> 00:03:40,758 Along with additional strings, To a drying frame. 62 00:03:40,758 --> 00:03:43,034 There's no set drying time. 63 00:03:43,034 --> 00:03:46,896 They monitor each string Individually around the clock. 64 00:03:46,896 --> 00:03:48,413 As a string dries, 65 00:03:48,413 --> 00:03:51,793 It shrinks in diameter But grows in length, 66 00:03:51,793 --> 00:03:53,344 Creating slack. 67 00:03:53,344 --> 00:03:56,275 So, they repeatedly remove And retwist 68 00:03:56,275 --> 00:03:57,793 Until it dries completely, 69 00:03:57,793 --> 00:03:59,862 At which point it stabilizes. 70 00:03:59,862 --> 00:04:02,482 This drying And retwisting process 71 00:04:02,482 --> 00:04:04,448 Can take up to seven days. 72 00:04:04,448 --> 00:04:05,965 The string is ready 73 00:04:05,965 --> 00:04:09,689 When it's hard and stiff And slightly yellowed. 74 00:04:09,689 --> 00:04:12,620 At that stage, They rub it with horsehair -- 75 00:04:12,620 --> 00:04:15,551 The traditional equivalent Of coarse sandpaper. 76 00:04:15,551 --> 00:04:19,620 It makes the string smooth And even throughout. 77 00:04:19,620 --> 00:04:21,827 Next, they fine-polish The string 78 00:04:21,827 --> 00:04:23,344 With abrasive, dried grass 79 00:04:23,344 --> 00:04:26,137 In a cloth that's been moistened With olive oil. 80 00:04:26,137 --> 00:04:29,310 Some string makers Use almond oil 81 00:04:29,310 --> 00:04:32,379 And pumice or powdered glass As the abrasive. 82 00:04:37,068 --> 00:04:40,275 They sever the strings From the drying frame 83 00:04:40,275 --> 00:04:42,517 And cut them To standard lengths. 84 00:04:42,517 --> 00:04:45,758 These strings will be For a child-size violin, 85 00:04:45,758 --> 00:04:49,206 So they're 100 centimeters long. 86 00:04:49,206 --> 00:04:51,862 To produce the correct sounds, 87 00:04:51,862 --> 00:04:54,275 The instrument's Two lower-note strings 88 00:04:54,275 --> 00:04:57,068 Must be considerably thicker Than the others. 89 00:04:57,068 --> 00:04:59,689 The problem is This thickness in gut alone 90 00:04:59,689 --> 00:05:01,413 Would produce a dull sound, 91 00:05:01,413 --> 00:05:04,655 So they wrap the string In sterling silver wire -- 92 00:05:04,655 --> 00:05:07,103 Silver being Seven times denser than gut. 93 00:05:07,103 --> 00:05:09,413 This gives the string The right sound 94 00:05:09,413 --> 00:05:14,586 And a loud, brilliant tone With minimal thickness. 95 00:05:14,586 --> 00:05:16,275 Next, for decoration, 96 00:05:16,275 --> 00:05:19,517 They wrap the top and bottom Of these gut-core strings 97 00:05:19,517 --> 00:05:20,620 With silk thread. 98 00:05:20,620 --> 00:05:22,068 On a violin string, 99 00:05:22,068 --> 00:05:25,448 The silk runs about a centimeter Long on each end. 100 00:05:25,448 --> 00:05:27,482 On a longer cello string, Like this one, 101 00:05:27,482 --> 00:05:29,724 About 5 centimeters. 102 00:05:29,724 --> 00:05:31,482 The finished string 103 00:05:31,482 --> 00:05:34,344 Is ready to be inserted Into its retail packaging. 104 00:05:34,344 --> 00:05:37,517 There are less expensive Synthetic strings on the market, 105 00:05:37,517 --> 00:05:39,793 However, Particularly for early music, 106 00:05:39,793 --> 00:05:42,241 Many musicians prefer The sound and feel 107 00:05:42,241 --> 00:05:44,000 Of traditional gut strings -- 108 00:05:44,000 --> 00:05:47,965 Made by hand today Just as they were centuries ago. 109 00:06:01,000 --> 00:06:03,793 Narrator: absinthe Is a strong alcoholic drink 110 00:06:03,793 --> 00:06:05,275 With a colorful history. 111 00:06:05,275 --> 00:06:07,896 During the late 1800s And early 1900s, 112 00:06:07,896 --> 00:06:10,310 Drinking This anise-flavored spirit 113 00:06:10,310 --> 00:06:13,310 Was the rage Among european bohemians. 114 00:06:13,310 --> 00:06:16,310 Conservatives of the day Saw it as dangerous and immoral 115 00:06:16,310 --> 00:06:18,586 And succeeded In getting absinthe banned 116 00:06:18,586 --> 00:06:20,034 In several countries. 117 00:06:24,206 --> 00:06:26,862 The traditional way To drink absinthe 118 00:06:26,862 --> 00:06:29,896 Is to pour one part Into a glass, 119 00:06:29,896 --> 00:06:32,896 Straddle a specially designed Slotted spoon 120 00:06:32,896 --> 00:06:35,586 Holding a sugar cube Over the glass, 121 00:06:35,586 --> 00:06:38,827 Then, very slowly, drip Three to five parts ice water 122 00:06:38,827 --> 00:06:40,689 Directly onto the cube, 123 00:06:40,689 --> 00:06:45,862 Dissolving the sugar Into the diluting spirit. 124 00:06:45,862 --> 00:06:49,793 This transforms the drink From clear to cloudy 125 00:06:49,793 --> 00:06:52,482 And draws out The subtle flavors and aromas 126 00:06:52,482 --> 00:06:54,103 Of the herbal ingredients. 127 00:06:54,103 --> 00:06:56,241 You can do this With a single glass 128 00:06:56,241 --> 00:06:59,103 Or several using a traditional Absinthe fountain -- 129 00:06:59,103 --> 00:07:02,310 A large mounted glass vessel 130 00:07:02,310 --> 00:07:05,896 Which dispenses the ice water Through multiple spigots. 131 00:07:05,896 --> 00:07:09,344 This 180-year-old French distillery 132 00:07:09,344 --> 00:07:12,724 Makes both white and green Versions of absinthe. 133 00:07:12,724 --> 00:07:16,551 Each is made from a different Combination aromatic plants. 134 00:07:16,551 --> 00:07:18,310 However, for both, 135 00:07:18,310 --> 00:07:22,931 The primary ingredients are Green anise and grand wormwood. 136 00:07:22,931 --> 00:07:24,931 Both also contain fennel. 137 00:07:24,931 --> 00:07:27,448 The white absinthe Has more of it. 138 00:07:27,448 --> 00:07:30,655 And only green absinthe Contains additional plants, 139 00:07:30,655 --> 00:07:35,103 Such as petty wormwood, Hyssop, mint, and chamomile. 140 00:07:35,103 --> 00:07:38,724 The distillery workers Pour the recipe ingredients 141 00:07:38,724 --> 00:07:40,310 Into a copper still. 142 00:07:40,310 --> 00:07:43,862 They pump in highly concentrated Alcohol made from white grapes. 143 00:07:43,862 --> 00:07:47,379 The plants soak In this alcohol base overnight, 144 00:07:47,379 --> 00:07:49,517 Gradually imbuing the alcohol 145 00:07:49,517 --> 00:07:52,551 With their respective flavors And aromas. 146 00:07:52,551 --> 00:07:55,965 This process Is called maceration. 147 00:07:55,965 --> 00:07:59,172 The next day, Distillation begins. 148 00:07:59,172 --> 00:08:01,344 They heat the still With pressurized steam. 149 00:08:01,344 --> 00:08:04,586 After about 45 minutes, 150 00:08:04,586 --> 00:08:06,862 The spirit reaches The boiling point, 151 00:08:06,862 --> 00:08:09,689 And a floating gauge Monitoring its alcohol level 152 00:08:09,689 --> 00:08:11,034 Slowly rises 153 00:08:11,034 --> 00:08:12,655 And flows out the neck Of the still. 154 00:08:15,965 --> 00:08:20,068 However, what comes out during The first 10 minutes or so 155 00:08:20,068 --> 00:08:21,862 Has to be discarded. 156 00:08:21,862 --> 00:08:25,724 It's white, oily, And has a 90% alcohol level. 157 00:08:25,724 --> 00:08:28,275 What follows Is the good stuff -- 158 00:08:28,275 --> 00:08:29,689 Crystal clear, 159 00:08:29,689 --> 00:08:33,344 With an average alcohol level Of 78% to 80%. 160 00:08:33,344 --> 00:08:35,275 This streams steadily Out of the still 161 00:08:35,275 --> 00:08:37,655 For about three to five hours, 162 00:08:37,655 --> 00:08:39,517 Followed by a weak tail-end flow 163 00:08:39,517 --> 00:08:41,862 That they discard Like the first flow. 164 00:08:41,862 --> 00:08:45,827 Then they dilute This distilled spirit with water 165 00:08:45,827 --> 00:08:49,034 To reduce the final alcohol Level of this white absinthe 166 00:08:49,034 --> 00:08:50,724 To 60%. 167 00:08:50,724 --> 00:08:54,724 To make green absinthe, Before that final dilution, 168 00:08:54,724 --> 00:08:57,793 They pump the white absinthe Through a burlap bag 169 00:08:57,793 --> 00:08:59,689 Containing a specific plant -- 170 00:08:59,689 --> 00:09:04,137 The identity of which The distillery won't divulge. 171 00:09:04,137 --> 00:09:06,310 They let the plant soak In the absinthe 172 00:09:06,310 --> 00:09:07,931 For a specific length of time. 173 00:09:07,931 --> 00:09:11,344 This draws out The plant's chlorophyll, 174 00:09:11,344 --> 00:09:14,344 Which colors the spirit Bright green. 175 00:09:14,344 --> 00:09:16,241 Then they dilute with water 176 00:09:16,241 --> 00:09:19,310 To obtain the target Alcohol level of 62%, 177 00:09:19,310 --> 00:09:21,896 Slightly higher Than white absinthe. 178 00:09:21,896 --> 00:09:25,000 That extra bit of alcohol Helps preserve the chlorophyll. 179 00:09:25,000 --> 00:09:28,413 In the distillery's In-house laboratory, 180 00:09:28,413 --> 00:09:32,517 Quality-control technicians test A sample from each batch 181 00:09:32,517 --> 00:09:34,689 To verify the alcohol content. 182 00:09:34,689 --> 00:09:38,896 Absinthe contains about 20% More alcohol than most spirits. 183 00:09:43,310 --> 00:09:46,103 The lab monitors The level of thujone, 184 00:09:46,103 --> 00:09:48,344 A chemical compound in wormwood, 185 00:09:48,344 --> 00:09:51,034 The drink's Second key ingredient. 186 00:09:51,034 --> 00:09:53,448 Thujone content is regulated 187 00:09:53,448 --> 00:09:55,206 To varying degrees In many countries. 188 00:09:55,206 --> 00:09:56,862 The european union permits 189 00:09:56,862 --> 00:09:59,413 Up to 35 parts per million, For example, 190 00:09:59,413 --> 00:10:03,620 While canada, no more Than 7 parts per million. 191 00:10:03,620 --> 00:10:05,448 The distillery, therefore, 192 00:10:05,448 --> 00:10:08,034 Bottles several versions Of absinthe, 193 00:10:08,034 --> 00:10:09,965 Tailoring the wormwood portion Of the recipe 194 00:10:09,965 --> 00:10:12,758 To the export destination. 195 00:10:12,758 --> 00:10:17,586 White absinthe Has a strong anise taste, 196 00:10:17,586 --> 00:10:19,620 Well balanced with wormwood, 197 00:10:19,620 --> 00:10:21,965 Whereas green absinthe, Containing more plants, 198 00:10:21,965 --> 00:10:25,689 Has a more complex flavor. 199 00:10:25,689 --> 00:10:28,344 While white is typically bottled In clear glass, 200 00:10:28,344 --> 00:10:30,758 Green is always bottled In dark-colored glass. 201 00:10:30,758 --> 00:10:33,758 That's because chlorophyll, 202 00:10:33,758 --> 00:10:36,000 The plant pigment That produces the green color, 203 00:10:36,000 --> 00:10:38,551 Is highly sensitive to light. 204 00:10:38,551 --> 00:10:41,724 Without dark glass Shielding it from exposure, 205 00:10:41,724 --> 00:10:43,931 The green absinthe inside Would turn yellow 206 00:10:43,931 --> 00:10:45,137 And eventually brown. 207 00:10:45,137 --> 00:10:49,103 This would have no effect Whatsoever on the taste, 208 00:10:49,103 --> 00:10:50,689 However, the potent drink 209 00:10:50,689 --> 00:10:52,413 Known in 19th-century france 210 00:10:52,413 --> 00:10:54,620 As la fée verte, The green fairy, 211 00:10:54,620 --> 00:10:57,275 Would lose some of its magic. 212 00:11:08,379 --> 00:11:10,068 Narrator: there are reports 213 00:11:10,068 --> 00:11:13,379 Of archaeologists finding Evidence of belts and buckles 214 00:11:13,379 --> 00:11:16,482 Dating back to the 6th And 7th centuries in britain. 215 00:11:16,482 --> 00:11:17,758 Decorative belt buckles 216 00:11:17,758 --> 00:11:20,068 Appear to have been worn For the first time 217 00:11:20,068 --> 00:11:22,517 As symbols of status In the 1500s 218 00:11:22,517 --> 00:11:24,551 Throughout regional spain. 219 00:11:28,724 --> 00:11:30,931 Today, Hand-engraved belt buckles 220 00:11:30,931 --> 00:11:33,758 Are prized not only As fashion accessories 221 00:11:33,758 --> 00:11:37,137 But as inspired examples Of workmanship and art. 222 00:11:37,137 --> 00:11:41,586 The buckle maker welds small Stainless steel rods together 223 00:11:41,586 --> 00:11:43,724 To form the back of the buckle. 224 00:11:43,724 --> 00:11:45,793 After placing them In a welding fixture, 225 00:11:45,793 --> 00:11:49,310 He precision-welds them. 226 00:11:49,310 --> 00:11:50,862 Using another fixture, 227 00:11:50,862 --> 00:11:54,000 The buckle maker adds a center Pin to the back of the buckle. 228 00:11:56,724 --> 00:11:59,068 After precision-welding it Into place, 229 00:11:59,068 --> 00:12:01,689 He melts the tip Of the stainless steel pin 230 00:12:01,689 --> 00:12:04,206 Into a smooth ball. 231 00:12:04,206 --> 00:12:08,206 This locating pin Centers the belt in the buckle. 232 00:12:08,206 --> 00:12:10,103 The buckle maker Uses a jeweler's saw 233 00:12:10,103 --> 00:12:11,551 To cut the shape of the buckle 234 00:12:11,551 --> 00:12:14,275 From heavy gauge Solid sterling silver. 235 00:12:19,172 --> 00:12:23,551 He stamps the company logo Into the back of the buckle. 236 00:12:23,551 --> 00:12:25,000 Using pure silver, 237 00:12:25,000 --> 00:12:28,965 He solders the welded rods Onto the back of the buckle, 238 00:12:28,965 --> 00:12:32,275 Along with a stainless steel Keeper tongue. 239 00:12:32,275 --> 00:12:36,172 He uses a jeweler's saw To cut out initials, 240 00:12:36,172 --> 00:12:38,655 Using the font, Material, and size 241 00:12:38,655 --> 00:12:40,689 Selected by the customer. 242 00:12:40,689 --> 00:12:43,241 The buckle maker Uses a soldering gun 243 00:12:43,241 --> 00:12:45,758 To apply solder To the back of the letters, 244 00:12:45,758 --> 00:12:47,344 Which are made of gold fill, 245 00:12:47,344 --> 00:12:50,931 A thin layer of gold On top of brass. 246 00:12:50,931 --> 00:12:52,965 He carefully positions The initials 247 00:12:52,965 --> 00:12:54,655 On the sterling silver buckle, 248 00:12:54,655 --> 00:12:58,310 Which has been covered with flux For the soldering phase to come. 249 00:12:58,310 --> 00:13:00,620 Too much solder On the back of the letters, 250 00:13:00,620 --> 00:13:03,724 And it could flow out Onto the buckle surface. 251 00:13:03,724 --> 00:13:05,068 Heating the belt buckle 252 00:13:05,068 --> 00:13:07,482 Causes the solder On the back of the letters 253 00:13:07,482 --> 00:13:10,793 To attach firmly To the sterling silver surface. 254 00:13:10,793 --> 00:13:15,241 The attachment process Happens very quickly. 255 00:13:15,241 --> 00:13:18,931 With a polishing compound And cloth polishing wheel, 256 00:13:18,931 --> 00:13:23,482 He gives the buckle A brilliant shine. 257 00:13:23,482 --> 00:13:26,241 The buckle maker Hand-engraves the buckle 258 00:13:26,241 --> 00:13:28,793 Using assorted engraving tools. 259 00:13:30,758 --> 00:13:34,620 He uses a shading tool To add depth to lines. 260 00:13:34,620 --> 00:13:37,482 He follows guidelines Drawn in felt pen. 261 00:13:37,482 --> 00:13:40,517 The pattern engraved Is chosen by the customer. 262 00:13:43,137 --> 00:13:48,137 The belt maker rolls out A piece of tan strap leather. 263 00:13:48,137 --> 00:13:49,275 Using a gauge knife, 264 00:13:49,275 --> 00:13:51,241 He cuts the width Of leather needed 265 00:13:51,241 --> 00:13:54,827 To make the belt chosen By the customer. 266 00:13:56,827 --> 00:13:59,931 The belt maker Uses a variety of tools 267 00:13:59,931 --> 00:14:02,034 To cut and shape the leather. 268 00:14:02,034 --> 00:14:04,000 He cuts the tip of the belt. 269 00:14:06,896 --> 00:14:09,758 He places the leather In room-temperature water 270 00:14:09,758 --> 00:14:11,241 For about five minutes. 271 00:14:11,241 --> 00:14:15,206 When bubbles stop rising, The leather is saturated. 272 00:14:15,206 --> 00:14:18,000 After the leather has dried, 273 00:14:18,000 --> 00:14:22,793 He transfers a pattern from The design strip to the leather. 274 00:14:25,000 --> 00:14:28,758 Stamping tools allow him To stamp intricate designs. 275 00:14:28,758 --> 00:14:32,620 Using a swivel knife, He cuts to a depth 276 00:14:32,620 --> 00:14:37,068 Of between a quarter to a third Of the way through the leather. 277 00:14:37,068 --> 00:14:40,724 The initial pattern Has been carved. 278 00:14:40,724 --> 00:14:44,758 With a beveler, he deepens And shapes the carved lines. 279 00:14:47,379 --> 00:14:49,793 He chooses a bar backgrounder 280 00:14:49,793 --> 00:14:53,862 To create leaf In the background. 281 00:14:53,862 --> 00:14:55,448 With a swivel knife, 282 00:14:55,448 --> 00:14:57,586 He makes The final decorative cuts. 283 00:14:57,586 --> 00:14:59,241 The belt maker applies dye 284 00:14:59,241 --> 00:15:02,310 To the background sections Of the carved leather, 285 00:15:02,310 --> 00:15:06,862 Completing the most intricate Part of his work. 286 00:15:06,862 --> 00:15:09,000 He stamps in the maker's mark. 287 00:15:12,068 --> 00:15:14,068 Using a piece of sheepskin, 288 00:15:14,068 --> 00:15:18,137 He applies an oil finish To the belt. 289 00:15:18,137 --> 00:15:20,689 A thin paste highlights the cuts 290 00:15:20,689 --> 00:15:24,551 And gives the belt An antique finish. 291 00:15:24,551 --> 00:15:27,413 A final tanned coat Waterproofs the belt 292 00:15:27,413 --> 00:15:28,896 And helps protect it. 293 00:15:28,896 --> 00:15:31,965 He makes holes in the belt. 294 00:15:38,310 --> 00:15:39,862 The belt has a bend in it 295 00:15:39,862 --> 00:15:42,103 Where the buckle Will be attached. 296 00:15:46,517 --> 00:15:48,689 With chicago screws, 297 00:15:48,689 --> 00:15:51,586 He attaches the buckle firmly To the belt. 298 00:15:51,586 --> 00:15:56,517 Ideally, the belt and buckle Complement each other. 299 00:15:56,517 --> 00:15:58,344 Strong and stylish, 300 00:15:58,344 --> 00:16:01,344 Meticulously handcrafted Belt buckles and belts 301 00:16:01,344 --> 00:16:04,172 Have managed to make A clear fashion statement 302 00:16:04,172 --> 00:16:05,965 Out of belt-tightening. 303 00:16:16,517 --> 00:16:17,689 Narrator: the lever lock 304 00:16:17,689 --> 00:16:19,517 Was invented In the late 18th century 305 00:16:19,517 --> 00:16:21,103 By an englishman. 306 00:16:21,103 --> 00:16:22,724 At the time, the ward lock, 307 00:16:22,724 --> 00:16:25,344 With its simple, Concentric plate mechanism, 308 00:16:25,344 --> 00:16:27,689 Was the main kind of lock In use. 309 00:16:27,689 --> 00:16:31,448 It was medieval technology And fairly easy to pick. 310 00:16:31,448 --> 00:16:34,758 The lever lock took security To a whole new level. 311 00:16:37,206 --> 00:16:40,103 More than two centuries After their invention, 312 00:16:40,103 --> 00:16:42,758 Lever locks are still On security duty. 313 00:16:42,758 --> 00:16:45,896 The mechanism Hasn't changed much, 314 00:16:45,896 --> 00:16:49,655 Except instead of two levers, There can be many inside. 315 00:16:49,655 --> 00:16:51,172 They fall into slots, 316 00:16:51,172 --> 00:16:54,655 Locking the bolt Until a key lifts the levers. 317 00:16:54,655 --> 00:16:57,034 This lever mechanism Is very rugged. 318 00:16:57,034 --> 00:16:58,793 It will continue to function 319 00:16:58,793 --> 00:17:01,862 Even if dirt or moisture Infiltrates the lock. 320 00:17:01,862 --> 00:17:05,620 It's why many armed forces Will only use this kind of lock. 321 00:17:05,620 --> 00:17:07,931 To make the two halves Of the lock body, 322 00:17:07,931 --> 00:17:10,241 They uncoil A narrow band of heavy steel. 323 00:17:10,241 --> 00:17:12,931 Rollers straighten it. 324 00:17:12,931 --> 00:17:16,655 Then a punch press shapes And cuts out the part. 325 00:17:16,655 --> 00:17:20,896 Four punches produce A fully formed part. 326 00:17:20,896 --> 00:17:23,137 The front half Includes the side flange, 327 00:17:23,137 --> 00:17:26,206 The keyhole, a post, And rivet holes. 328 00:17:30,758 --> 00:17:33,827 The parts tumble With wood chips, 329 00:17:33,827 --> 00:17:36,551 And the friction removes Unwanted bits called burrs. 330 00:17:36,551 --> 00:17:40,241 The chips also absorb residual Oil from punch pressing. 331 00:17:40,241 --> 00:17:43,310 They punch out the lock levers And other parts. 332 00:17:43,310 --> 00:17:46,862 They plate all 23 parts With yellow zinc. 333 00:17:46,862 --> 00:17:51,758 Next, rivets funnel Into a network of tubing. 334 00:17:51,758 --> 00:17:57,275 They tumble four at a time Into an assembly device. 335 00:17:57,275 --> 00:18:01,517 There are different-sized rivets To fit different-sized holes. 336 00:18:01,517 --> 00:18:04,103 The delivery system Pushes the rivets 337 00:18:04,103 --> 00:18:06,586 Up through holes In the assembly device. 338 00:18:06,586 --> 00:18:10,000 A factory worker places the back Of a lock body on the rivets, 339 00:18:10,000 --> 00:18:14,000 And a hydraulic press Squeezes them into place. 340 00:18:14,000 --> 00:18:16,344 He keeps a stash of rivets At the workbench 341 00:18:16,344 --> 00:18:19,551 In the event that the tubing Doesn't deliver. 342 00:18:19,551 --> 00:18:21,275 The back of the lock body 343 00:18:21,275 --> 00:18:24,275 Is now ready to receive The lock mechanism. 344 00:18:24,275 --> 00:18:27,275 There are 240 different Lever combinations. 345 00:18:27,275 --> 00:18:30,517 The next worker Determines which one to use. 346 00:18:30,517 --> 00:18:34,137 She places the bolt lever In the casing 347 00:18:34,137 --> 00:18:37,379 And slides all the other levers Onto a rivet. 348 00:18:37,379 --> 00:18:41,000 There are a total of six levers In this particular padlock. 349 00:18:41,000 --> 00:18:43,896 Some locks have more, Some have fewer. 350 00:18:43,896 --> 00:18:47,379 The more levers there are, The tougher the lock is to pick. 351 00:18:49,413 --> 00:18:52,620 She wraps a metal spring Around a rivet... 352 00:18:55,068 --> 00:18:58,517 ...And then hinges the shackle To a third post. 353 00:18:58,517 --> 00:19:00,655 She sets the back half aside 354 00:19:00,655 --> 00:19:05,689 And assembles the keyhole cover To the front part of the lock. 355 00:19:05,689 --> 00:19:10,551 She winds a spring around a post And places the cover over it. 356 00:19:10,551 --> 00:19:15,172 The spring will allow the cover To be swung open and shut. 357 00:19:15,172 --> 00:19:17,551 A rivet secures The keyhole cover. 358 00:19:20,586 --> 00:19:24,034 She now brings the two Lock body halves together, 359 00:19:24,034 --> 00:19:27,000 So the rivets from the back Protrude through the front. 360 00:19:27,000 --> 00:19:30,241 She flattens the rivets To hold the parts together. 361 00:19:32,655 --> 00:19:35,000 The next part is the clevis. 362 00:19:35,000 --> 00:19:37,689 It's a u-shaped attachment For a chain 363 00:19:37,689 --> 00:19:41,827 To make the lock easier to hang Onto when not in lockdown mode. 364 00:19:43,620 --> 00:19:47,724 Another worker now categorizes The locks in separate boxes, 365 00:19:47,724 --> 00:19:49,655 According to the key code. 366 00:19:49,655 --> 00:19:53,896 He leaves a key code I.D. Card In each box. 367 00:19:53,896 --> 00:19:56,482 When transferring a lock For painting, 368 00:19:56,482 --> 00:19:58,275 That I.D. Card goes with it. 369 00:19:58,275 --> 00:20:00,241 This system prevents mix-ups, 370 00:20:00,241 --> 00:20:03,517 So that later they'll be able To make keys to match. 371 00:20:09,344 --> 00:20:11,448 They spray the locks Military green 372 00:20:11,448 --> 00:20:14,344 And give them four coats For corrosion resistance. 373 00:20:17,586 --> 00:20:20,724 It's time to rev up The key cutter. 374 00:20:20,724 --> 00:20:22,931 There are 240 key profiles 375 00:20:22,931 --> 00:20:26,000 To match the 240 lever lock Combinations. 376 00:20:26,000 --> 00:20:28,482 The operator sets the blades In the desired sequence 377 00:20:28,482 --> 00:20:32,517 And carves the keys to give them The right geometry. 378 00:20:35,551 --> 00:20:37,275 With the correct profile, 379 00:20:37,275 --> 00:20:40,517 The key lifts and lowers The levers in the lock 380 00:20:40,517 --> 00:20:42,724 To open and close it. 381 00:20:47,448 --> 00:20:51,241 A standard padlock Comes with two keys. 382 00:20:51,241 --> 00:20:52,724 If the owner loses them both, 383 00:20:52,724 --> 00:20:55,241 The lock will usually Need to be replaced. 384 00:20:55,241 --> 00:20:58,655 That's because the keycode is Never written on the lock body 385 00:20:58,655 --> 00:21:00,172 To avoid tipping off thieves. 386 00:21:02,931 --> 00:21:05,827 The technician confirms That both keys work, 387 00:21:05,827 --> 00:21:09,344 And this lever padlock is now Ready to thwart criminals 388 00:21:09,344 --> 00:21:11,620 And safeguard possessions. 389 00:21:21,689 --> 00:21:24,379 If you have any comments About the show, 390 00:21:24,379 --> 00:21:27,068 Or if you'd like to suggest Topics for future shows, 391 00:21:27,068 --> 00:21:30,275 Drop us a line at... 31006

Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.