Trad Gang
Main Boards => The Bowyer's Bench => Topic started by: Msturm on April 19, 2016, 03:54:00 PM
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I am sure this has been addressed before. I apologize If I am asking a redundant question.
I have a beautiful guava stave at the short string Stage. it has a rounded belly.
I want to Toast the belly and add some reflex. Is this a good time int he tillering process to do it? Or should I get it completely tillered first?
Thanks guys!
Mike Sturm
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You can toast the belly now and especially if you want to add reflex. If necessary, you can do it again later.
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Thanks. Slow and long is the way to go right? I have my jig set up about 6 inches above the bow belly. The bow will be placed on a 2x4 and clamped for the reflex. Any problems with this idea? I have read else where about heat bouncing back up and messing up the back of the bow. Any way to prevent this?
Sturm
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I do it by hand. I start with the heat gun about 2" above the belly and work a 6" area, starting at the fades. I work the heat gun back and forth over that area until I get the color I desire, then I go out to the next 6" but keep going back over the previous area(s). I do this out on the working portion of the limb.
By doing it this way I keep my eye on it to be sure I don't get that wrap around scorching on the back.
I also like to use a solid reflex form and not just with the tips raised like when doing a Perry reflex at glue up. For that I clamp the handle to a 2x4, back up with blocks under the tips forming the reflex.
Keeping your form narrower than the limbs(not by much) will help prevent the wrap around scorching.
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Mahalo Nui Loa! Pat B!
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Back atcha!
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