Guess I should mention why we do those facets like that for any new bowyers that may be following along. The easiest method of removing wood on the belly, is to drawknife or rasp the edge off 1 side, then the other side, then remove the flat or peak in the middle. It also makes it easy to check weight or resistance when floor tillering. Measuring up specific amounts from the back keeps you from getting one side thinner than the other side. Dean Torges explains this very well in his book Hunting the Osage Bow although in Dean's method I think there are only 5 sides with the center of the limb being a peak like the roof on a house. I find it easier to do the 3/8" facets than trying to rasp or drawknife to the center of the 1 1/2" wide limb foor some reason. In the end we end up in the same place, but Dean's method is probably a little more orderly in it's wood removal. That's why Dean is a highly respected pro while I'm a lowly wood hack :D