Here's a bendy handle black locust I just finished up. It pulls 43# at 30"  I'm not sure whether you would call it a flip tip or gentle recurve, as the string just touches or doesn't touch the belly depending on exactly where you put the brace height. Either way, this level of flipping works well with a bendy handle.
It's backed with grass carp skins, handle wrap is piraracu skin laced with goat.arrow passes are beaver tail. I think the overlays are Brazil wood, but I'm not positive as it wasn't labeled in a big bin at an exotic wood store.

Without a tape on me to measure I'm pretty sure the dimensions are: 64" nock to nock, 1" wide handle, 2" long fades to 1 3/8" wide to midlimb, then taper to 3/8" nocks. Took about 1" set total.

Thanks for looking

Kyle

A few more. The fish isn't the one I put on this bow, but is one I got last night, but same size was used.

Kyle

Another beautiful, well tillered bow, Kyle. I think carp shins are my favorite bow backing. I have a small set in my "stuff" freezer in the basement just waiting to be used.

Thanks Pat! I'm right there with you. They're more of a pain to mess with compared to snake with the scale pockets that want to shift around, but I really like how they look.

I have a couple totes like that with random backing materials, string materials and other what nots just waiting to be used.

I've been in a carp fishing mood lately and finally have them kind of figured out, so I've been building up a bit of a stash of them. I've had a couple harvest days like this and hopefully some more too.

Kyle

Bow looks great. Carp is that a fish good for eating or do you use the skins only?

I eat them. An hour in the instapot and the bones are crumbly. I made some common carp into fried balls. Blended the fish with celery, carrots and egg. Then once a past I kneaded in cracker crumbs and seasoning before rolling in corn flour and frying. Turned out nice. Like salmon patties but less fish flavor. The grass carp was just filleted and pressure cooked. Y bones crumbled away and the meat was about the texture of crappie with almost no flavor.

Just to to trim off the red meat and give a salt water soak for a few hours.

Kyle