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Author Topic: for shafts  (Read 8688 times)

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Tristen

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for shafts
« on: April 12, 2009, 11:08:29 pm »
what are forshafts and how do you make them
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Offline Pat B

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Re: for shafts
« Reply #1 on: April 12, 2009, 11:50:22 pm »
A fore shaft is a short shaft that is used as an extension for an arrow. They were originally used so when an animal was shot the foreshaft and head remained in the animal while the arrow fell out. Another foreshaft and head could be put back into the arrow shaft and be hunted with again.
  I have made fore shafts with hardwood dowels and also hardwood shoot end cuts.
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Offline hawkbow

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Re: for shafts
« Reply #2 on: April 13, 2009, 03:17:56 pm »
Pat, I considered the foreshaft everything in front of the fletching that breaks off in a big bull elk  ;D ;) Hawk
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Mike "Hawk" Huston

Offline Hillbilly

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Re: for shafts
« Reply #3 on: April 13, 2009, 04:33:00 pm »
My definition of a foreshaft is an unneccessary contrivance designed to make arrows weaker and more complicated. :)
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Offline Cromm

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Re: for shafts
« Reply #4 on: April 13, 2009, 06:56:56 pm »
Yep
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Offline JackCrafty

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Re: for shafts
« Reply #5 on: April 13, 2009, 08:09:15 pm »
My definition of a foreshaft is an unnecessary contrivance designed to make arrows weaker and more complicated.

The same can be said of cut-in arrow shelves (on bows) and notches in arrowheads.
There is only one thing to say in response:



Here's a series of pics that briefly shows the process for making and installing a foreshaft.









An arrowhead of stone (or some other material besides wood) can be installed on the tip of the foreshaft....or the foreshaft can double as the arrowhead if left as-is.  Foreshafts are usually installed on a lightweight arrow material (like cane, reed, or softwood) to give weight and strength to the tip without adding excess thickness.  Most foreshafts that I have seen (on very old arrows) are permanent and do not come off the arrow after shooting.  It is very similar to a "footing" on an arrow.

Hope that helps.  I'm sure other will chime in.
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Patrick Blank
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Offline Pat B

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Re: for shafts
« Reply #6 on: April 13, 2009, 08:25:11 pm »
Mike, hopefully I will feel the same as you one day! ;D
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline Hillbilly

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Re: for shafts
« Reply #7 on: April 13, 2009, 08:43:42 pm »
Patrick, I don't like cut-in shelves much, either. I like me some arrowhead notches, though. And I don't like grits. ;D ;D
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Progress might have been all right once but it's gone on for far too long.

Offline JackCrafty

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Re: for shafts
« Reply #8 on: April 13, 2009, 10:14:50 pm »
 :D
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Any critter tastes good with enough butter on it.

Patrick Blank
Midland, Texas
Youtube: JackCrafty, Allergic Hobbit, Patrick Blank

Where's Rock? Public Waterways, Road Cuts, Landscape Supply, Knap-Ins.
How to Cook It?  200° for 24hrs then 275° to 500° for 4hrs (depending on type), Cool for 12hr

Offline Pat B

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Re: for shafts
« Reply #9 on: April 14, 2009, 12:49:42 am »
Patrick, that is a cool method of tapering the inside of the cane and I like the way you made the internal portions of the foreshaft. That would make it easier to center the foreshaft in the main shaft. For cane arrows, it is definitely not the only way to go but I find the method interesting...and I love grits. Had them, fried eggs, bacon and toast for supper last night! ;D
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline JackCrafty

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Re: for shafts
« Reply #10 on: April 14, 2009, 01:42:12 am »
Thanks for noticing, Pat.   :)

After reaming a few shafts the hard way, I placed the sharp stone into a crack in a mulberry log and spun the shaft over the stone as if I were making a fire....works good.

Man, that supper sounds good.  I gave up grits a while ago.....when I gave up high sugar and high carb stuff.  Still eat plenty of eggs and bacon, though.
« Last Edit: April 14, 2009, 01:45:30 am by jackcrafty »
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Any critter tastes good with enough butter on it.

Patrick Blank
Midland, Texas
Youtube: JackCrafty, Allergic Hobbit, Patrick Blank

Where's Rock? Public Waterways, Road Cuts, Landscape Supply, Knap-Ins.
How to Cook It?  200° for 24hrs then 275° to 500° for 4hrs (depending on type), Cool for 12hr

Offline Pat B

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Re: for shafts
« Reply #11 on: April 15, 2009, 12:32:17 am »
The grits were a treat. Haven't had them for a year...same reason, carbs. Not much taters or rice either. It hurts but it has helped a bunch! ;)
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline koan

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Re: for shafts
« Reply #12 on: April 15, 2009, 12:50:28 pm »
I like that method, looks easier than I had imagined...and you can send all your unwanted grits my way ;)....Brian
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Offline George Tsoukalas

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Re: for shafts
« Reply #13 on: April 15, 2009, 02:02:37 pm »
I like grits and I'm from NH. :) Jawge
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Offline Hillbilly

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Re: for shafts
« Reply #14 on: April 15, 2009, 02:55:42 pm »
Grits....corn soaked in lye......just a waste of good corn that could be used to make more likker.  ;D
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Progress might have been all right once but it's gone on for far too long.
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