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Author Topic: Dragon bow  (Read 1893 times)

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Offline warpath

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Dragon bow
« on: November 07, 2012, 11:26:10 pm »
This is a plains length shorty I made a few weeks ago in the Fantasy style. It's made of endgrain from an osage board about 1/4" thick and 2" wide. Tapers down to 1/2" at the tips and backed with hickory and alligator scoots for that raised look. The handle riser is purpleheart and antler tip overlays. This bow pulls 32# @ 20" and comes with 6 arrows made specifically for this bow in 5/16" with 125gr target tips. I'm looking for a 35-40# character selfbow done in osage, but not limited to that species. If anyone os interested in a trade, please pm me and maybe we can work something out.
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Offline warpath

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Re: Dragon bow
« Reply #1 on: November 07, 2012, 11:27:44 pm »
more pics. note that the black artificial sinew wrappings are reinforcements.
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Offline toomanyknots

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Re: Dragon bow
« Reply #2 on: November 08, 2012, 02:20:22 am »
Wicked bow, very cool! ... By the way, I've been admiring your etsy store for a while now, you make some very nice arrows too. ;D

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"The way of heaven is like the bending of a bow-
 the upper part is pressed down,
 the lower part is raised up,
 the part that has too much is reduced,
 the part that has too little is increased."

- Tao Te Ching, 77, A new translation by Victor H. Mair

Offline warpath

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  • Posts: 365
Re: Dragon bow
« Reply #3 on: November 08, 2012, 08:38:11 am »
toomanyknots- Thank you. Got any bows you want to trade? Looking for something for the Mrs. around 35-40#. Trying to find a character selfbow for her. Don't have the time to make one since I have orders to fill that will keep me busy until just after the holidays.

  G
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Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Dragon bow
« Reply #4 on: November 08, 2012, 09:52:24 am »
Cool Bow! 8)
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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
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