Main Discussion Area > Bows
Questions/options of reflex/set-back
Aksel:
Pat and Brad, I agree. I would count lost reflex as set, but on a straight stave which (without forcing it) has dried into reflex, would you regard lost dried-in back set or reflex as damaged wood cells in the wood?
Pappy:
I would, but do think natural reflex holds better than induced reflex. :)
Pappy
Selfbowman:
I like the reflex at the ends. Let the set happen fade to mid limb. The farther the handle is off the wall when holding the back of the bow against the wall . The faster the bow will be. All my opinion. Heat bent tips .
lonbow:
A stave that has grown a natural reflex in the tree (1) will keep much more reflex in my experience than a straight stave that has taken reflexed shape when it dried (4). The latter will loose pretty much all of the reflex during the tillering process. That was at least my experience.
A straight stave that is reflexed with heat/steam in the handle/tips when dry (3) will be as good as a stave that has grown a natural reflex, assuming that both the handle and tips don't bend and pull out.
Much bending areas that were reflexed with steam will likely pull out. Bending areas that were reflexed with dry heat (heat treating) will hold more reflex than the latter, but a heat treated bow made out of a stave with natural grown reflex will probably be superior.
I have no experience with staves that were clamped down in a reflexed shape whilst drying though (4).
We might add perry reflexed bows to the question. How much reflex will such a bow hold compared to a bow made out of a stave that has grown with natural reflex?
willie:
--- Quote ---would you regard lost dried-in back set or reflex as damaged wood cells in the wood?
--- End quote ---
yes, and most damage is on the belly side.
--- Quote --- a heat treated bow made out of a stave with natural grown reflex will probably be superior.
--- End quote ---
in this case, the belly side wood cells are most pristine before heat treatment
Navigation
[0] Message Index
[*] Previous page
Go to full version