Red Oak Board Bow with possible Cryssaling...Help!

Started by Teamreeg, January 29, 2011, 04:43:00 PM

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Teamreeg

I made this bow back in 2004 from a 1x3 Red Oak board.  It was my first attempt at a board bow and it shot nicely, however, it was eventually set aside due to some minor Cryssaling (SP?) marks on the belly.  Now I am wondering if it's possible to back it with something (snakeskin? bamboo? sinew?) and safely return it to active use?  I never treated the bow so the wood is still raw.  Could moisture content be a determining factor also?
Thanks for your help.  I'll post pics once I figure out how!

hova

would have to see pics. sounds like it may have a hinge or something like that , its hard to say without a pic.


welcome to the gang
-hov
ain't got no gas in it...mmmhmmm...

7 Lakes

I'm afraid those scrunched up places on the belly are from being crushed.  Need some pictures.  Most backings will just crush those places faster.  In general backing is to protect the back of the bow sometimes at the expense of the belly.

Pat B

The only way to relieve the stresses that cause the cheysaling to begin with is to remove the wood from either side of the chrysals. Chrysals form when the the area bends more than it's surroundings. Sort of a mini hinge. You will often notice chrysals at a hinge in a limb.
  Is a 7 year old red oak bow worth putting more work into? Keep it for prosperity and to help you remember what NOT to do.
Make the most of all that comes and the least of all that goes!
TGMM Family of the Bow

hova

ill have to get some pics tomorrow after the hunt , but jamesv sent me a boo/maple/red oak trilam r/d , and i put a layer of tru oil on it , and then noticed what looks like chrysals on the belly. it may just be my eyes , im going to hit the whole thing with some 0000 steel wool , so ill see if they are just in the finish or if i should check out the tiller to see if someting is amiss. it looks like they are evenly spaced about every inch on the belly , so i dont know.


-hov
ain't got no gas in it...mmmhmmm...

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