Grain orientation on hickory backed massaranduba

[Stefan]

Hi archers,

Today I bought some massaranduba (also known as bulletwood/beefwood). I am going to saw the beams into useable pieces myself. Then I am going to back it with a strip of hickory.

I have made a drawing in paint,... the red lines resemble a cut

Prefferable I would choose for situation 1, because I have less left over pieces and more useable bow wood.

Situation 2 has better grain orientation (if you ask me) but then I have more left over pieces and less bow wood...

I once read that people that use lemonwood (degame), don't pay attention to the growth rings, they are not really visible because it's tropical wood and it grows all year round. Does this also apply to massaranduba??? The growth rings on the pieces of massaranduba are also very hard to spot. Would you go for situation 1 or 2???

I hope I am making sence, english is not my native language..

Thanks already,

Stefan

[Mark Anderson]

I would try it both ways. Cut one as in situation 1, then split it as in Situation 2. you get three bows and two have the ideal grain orientation. I have never worked any massaranduba, so i really don't know how either would work but it seems if you want the growth rings to run as in 2 that this would be the best way to limit any waste. Just my two cents.
Mark

[Bevan R.]

I agree with Mark. Take the top cut of #1 then split the rest.

I made a paduk bow one time, the grain was like #1. A hole section popped out of the belly while I was tillering.

Bevan

[okie64]

I would choose situation one to get more wood to use. I have built a couple of hickory-backed beefwood bows and I didnt pay any attention to the way the grain was running on the beefwood. Like you say the rings are very hard to see on the tropical woods and for the most part I dont think it matters which way the grain runs with them as long as it is fairly straight and no knots.

[Stefan]

Thanks all!!

I might try both ways, If I cut like Mark proposed I will not waist a lot of wood...

I will keep you updated!

Greetings

Stefan