Primitive Archer

Main Discussion Area => Bows => Topic started by: TurtleCreek on October 06, 2011, 04:53:29 pm

Title: Toasting an english belly?
Post by: TurtleCreek on October 06, 2011, 04:53:29 pm

  The title says it all....  Would this be worth it?

Title: Re: Toasting an english belly?
Post by: druid on October 06, 2011, 05:03:47 pm

I saw toasted yew (on picture, friend from other country), it worked great.

Title: Re: Toasting an english belly?
Post by: Keenan on October 06, 2011, 05:34:54 pm

Toasting yew can add a few pounds if needed but it's not necessary as with some wood types. I will do it when I'm changing limb profile or correcting something

Title: Re: Toasting an english belly?
Post by: TurtleCreek on October 06, 2011, 05:45:05 pm

  I received as part of a trade, a hickory english longbow blank that had been floor tillered.  So would it work with hickory in this design?

Title: Re: Toasting an english belly?
Post by: Del the cat on October 06, 2011, 06:06:31 pm

Dunno about Hickory...
Yew responds well.
If you are going to heat treat it's prob worth heat treating it with a few inches of even recurve clamped into it.
You will prob ably loose it during tiller and end up with a straight bow rather than a bit of set, I know that works for Yew as that's what I did on my own 50# regular shootin' longbow.
Del

Title: Re: Toasting an english belly?
Post by: PEARL DRUMS on October 06, 2011, 07:26:07 pm

I wouldnt mess with deep heat treating/toasting a hickory belly. It shouldnt need any help. Dry heat bending on the other hand is a good plan as Del suggested. If your looking to add weight shorten her up a bit, or add a few layers of sinew........elk sinew.... ;)

Title: Re: Toasting an english belly?
Post by: TurtleCreek on October 07, 2011, 05:09:12 am

  I would just be looking at reducing the chance of set

Title: Re: Toasting an english belly?
Post by: Pappy on October 07, 2011, 07:29:36 am

Heat treating Hickory will help,as with most white woods. :) I rarely deep heat Osage and haven't done enough yew  to know weather it helps it or not. :)
   Pappy

Title: Re: Toasting an english belly?
Post by: TurtleCreek on October 07, 2011, 05:35:10 pm

  Thanks for the advice guys....  Now I just have to stop working so much so I have more time in the shop:)

Title: Re: Toasting an english belly?
Post by: crooketarrow on October 07, 2011, 05:39:13 pm

   With hickory I

Title: Re: Toasting an english belly?
Post by: crooketarrow on October 07, 2011, 05:47:00 pm

  With HICKORY I like to put it in a hot bow for 20 minites or so before I tiller. This helps with raltive humity which will help cause string follow and set in all woods. Do this and tiller slowly mankeing sure you put no exture (unneedeed) stress on you limbs and you can keep set to under and inch with HICKORY.
  I ad a couple inchs OF REFLEX while seasoning and uselly can keep and inch of reflex. But woods -wood so you never know about a stave untill you tiller it.

Title: Re: Toasting an english belly?
Post by: JW_Halverson on October 08, 2011, 11:16:26 pm

*raising my glass*  Here's to yer belly, Del, may it serve you well.

Title: Re: Toasting an english belly?
Post by: SA on October 09, 2011, 12:16:19 am

Quote from: JW_Halverson on October 08, 2011, 11:16:26 pm

*raising my glass*  Here's to yer belly, Del, may it serve you well.

now thats funny, tanning beds work too ;)