Well I only got 1.5 hours in before supper, so i thought that while I'm on a break I'd report the progress.
First I cut the veneer from the block.
Next is to send it through the drum sander a few times and get it down to between .040 and .050. (I'm working just a little on a hunch here. Normally my recipe consists of 3 tapers, but since I decided to go with veneer this time,it will have 2 tapers and 2 veneers per limb. I don't have any recipes like this, but this should get me close to my #50 target.)
Then I laid the bow out a couple different ways.
I started out thinking about the cocobolo being in the tips but when it was all laid out I chose the upper lay out with the cocobolo coming off the handle. I think that the darker tips I'm planning will look better at the end of the yew rather than blending with the coco.
This is the final layout just before the glue up. The lamination butts are glued together with superglue unless they are going up the fades and are laid out so that all the upper limb lams are on the right and the lower on the left.
Here's the way I figure it. I seriously doubt that there is a sander on earth that can grind a perfect surface. At least I'm not willing to pay for such a machine, so we use the "imperfection" to our advantage. Thinking about tiller and the shape of the limbs, it would be nice to have limbs that are exactly the same shape and about 1/4" more distance from the string to the bow on the upper limb than on the bottom. (Assuming the lucky winner at the auction shoots split fingered.) To stack the deck in my favor, I stack the upper limb several thousandths thinner than the bottom limb. I will cut the limbs to the same measurements and hopefully have very small adjustments to tiller. Even if you order your lams, you should measure each one and at least know the best layout for your tiller. You will have to figure out the difference between the limbs that works for your limb design. This bow has .010 difference. (It's personal rocket science
if you please.)
Hopefully I'll get this in the form tonight, I'll let you know.
Ken