I am sure this has been addressed before. I apologize If I  am asking a redundant question.

I have a beautiful guava stave at the short string Stage. it has a rounded belly.  

I want to Toast the belly and add some reflex. Is this a good time int he tillering process to do it? Or should I get it completely tillered first?

Thanks guys!

Mike Sturm

You can toast the belly now and especially if you want to add reflex. If necessary, you can do it again later.

Thanks.  Slow and long is the way to go right?  I have my jig set up about 6 inches above the bow belly. The bow will be placed on a 2x4 and clamped for the reflex. Any problems with this idea?  I have read else where about heat bouncing back up and messing up the back of the bow. Any way to prevent this?

Sturm

I do it by hand. I start with the heat gun about 2" above the belly and work a 6" area, starting at the fades. I work the heat gun back and forth over that area until I get the color I desire, then I go out to the next 6" but keep going back over the previous area(s). I do this out on the working portion of the limb.
By doing it this way I keep my eye on it to be sure I don't get that wrap around scorching on the back.
I also like to use a solid reflex form and not just with the tips raised like when doing a Perry reflex at glue up. For that I clamp the handle to a 2x4, back up with blocks under the tips forming the reflex.
Keeping your form narrower than the limbs(not by much) will help prevent the wrap around scorching.

Mahalo Nui Loa! Pat B!

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