Second bow
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mikekeswick
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Take the twist out now before sinewing.
When I said above to split them in half and repeat I meant to do it until the strands start snapping and you can go no further. So as a final thickness you are looking about 1mm to get a smooth, flat sinewed back.
It's best to do this and only then use the frog to taper the ends. You will get much longer, more consistent strands doing it the way i've recommended. Using the frog all the time will just snap the strands and you won't be able to get them fine enough.
When I said above to split them in half and repeat I meant to do it until the strands start snapping and you can go no further. So as a final thickness you are looking about 1mm to get a smooth, flat sinewed back.
It's best to do this and only then use the frog to taper the ends. You will get much longer, more consistent strands doing it the way i've recommended. Using the frog all the time will just snap the strands and you won't be able to get them fine enough.
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mikekeswick
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Tapsnap
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Thanks Mike. I managed to get the twist out with a little heat. It was actually easier than I thought it was going to be - only light heating on the horn side seemed to fix the problem.
I applied the first layer of sinew over the weekend. I tried to work as methodically, gently and quickly as I could in a very hot room but I did have problems in laying down the sinew evenly. It's a little lumpy right now, maybe after a little drying it will flatten out. I bought the yellow fish bladder glue, advertized here on this forum. Despite the high temperature of the room I was working in, it gelled really quite fast. I could barely get the next strip on before the previous one gelled. I'm not sure if I got the consistency right but I measured out 50gms of dried glue to 200gms of water. It looked really thick to me. But this is what I have used throughout the bow.
I applied the first layer of sinew over the weekend. I tried to work as methodically, gently and quickly as I could in a very hot room but I did have problems in laying down the sinew evenly. It's a little lumpy right now, maybe after a little drying it will flatten out. I bought the yellow fish bladder glue, advertized here on this forum. Despite the high temperature of the room I was working in, it gelled really quite fast. I could barely get the next strip on before the previous one gelled. I'm not sure if I got the consistency right but I measured out 50gms of dried glue to 200gms of water. It looked really thick to me. But this is what I have used throughout the bow.
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Tapsnap
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Bj?rn Sofeit
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Tapsnap
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Gelled bundles - You mean kind of like the Korean bowyers do it?
Also the bundles were warm enough when I put them on the bow but they cool rapidly once I have smoothed them down. It's just the nature of evaporation (I remember something about "latent heat" from my physics classes) Anyway, the room was super hot. My wife is a ceramisist and has 4 industrial kilns. I was doing the work in the kiln room with two of the kilns firing at the time.
Also the bundles were warm enough when I put them on the bow but they cool rapidly once I have smoothed them down. It's just the nature of evaporation (I remember something about "latent heat" from my physics classes) Anyway, the room was super hot. My wife is a ceramisist and has 4 industrial kilns. I was doing the work in the kiln room with two of the kilns firing at the time.
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Bj?rn Sofeit
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Yes, the korean method of gelled strips. It's extremely easy. Comb and saturate until the strips are perfect. If you feel insecure about hitting the right width for the strip, you can get a translucent plastic plate and mark it on the other side.
Let them rest on a plastic plate until they feel like leather. Before you put them on the bow, warm them up over the electric element until they get softer. When they have a consistency like uncooked salmon filet, they're good to go.
Let them rest on a plastic plate until they feel like leather. Before you put them on the bow, warm them up over the electric element until they get softer. When they have a consistency like uncooked salmon filet, they're good to go.
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Tapsnap
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mikekeswick
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Tapsnap
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Tapsnap
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Jenes
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pcoutin
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