I used that scraper to remove the rind. I saw a thread somewhere where James Parker questioned why people remove the rind. I look up to James Parker as kind of a bamboo guru, and it sounded like he doesn't remove the rind. I still remove it, though, for a couple of reasons.
First, you saw how easy it was to remove Smooth On from the rind with a pocket knife. Obviously, things stick to it very well. It doesn't take a stain as well, and it doesn't take a finish as well.
But the rind actually has two layers. The top layer is thin and waxy. Right below that, it's white and not waxy. I suppose you could just lightly sand the whole back, get rid of that waxy surface, and leave the white stuff. It'll take a finish and a stain. But I remove it (or most of it) anyway because. . .
Second, I believe the bow is less likely to break if you remove the rind. There are no fibers running through the rind. The fibers are in the layer directly below the rind. The rind is kind of brittle, and if you leave it there, your bamboo will be more likely to lift a small splinter which will turn into a big break.
When you remove that white rind, it's a little darker underneath.
Since this build along is meant to be a review of this bamboo that Robin Tan sent me, I want to talk a little bit about it and compare and contrast it with the usual stuff I get at Franks or wherever.
This bamboo smells different than other bamboo I've tried. Other bamboo I've tried smells like hay, but this stuff smells kind of funky. I don't know what to compare it too. Maybe a pot that's been left on the stove too long.
The rind of this bamboo has a consistency very much like the early growth layers of Osage. If you've ever chased a ring on an Osage stave, you know what I'm talking about. It's that kind of porous crusty layer that's easy to scratch off. You can kind of see it in this picture.
So I would definitely not want that on the back of my bow. Whereas I'll sometimes leave a bit of white on my bamboo, I took this completely off with the scraper. Other bamboo I've used has ridges running along the length that leaves white streaks when you try to sand the rind off, but this was fairly smooth.
It's a little more difficult to remove the rind around the nodes. The nodes on this bamboo were kind of funky. On one side, there were two dips before you got to the node, and one dip on the other side of the node.
It was like that on all the nodes. The double dips made it a little difficult to get the rind off.
Once I got the rind completely off, I sanded with the 320 grit, then the 400 grit. I like the back to be nice and smooth, and if there are any nicks or scratches, I'll sand them out.
Another thing I noticed about this bamboo that is different than other bamboo I've used is that the area immediately beneath the rind is a lot harder than other bamboo. It was actually easier to remove the rind on this bamboo than other bamboo because there was such a difference in hardness between the rind and the bamboo beneath. I was basically just scraping crusty stuff off of a hard surface.
I was going to put some kind of cool dye job on the back of this bamboo. I'm working on a YouTube video right now showing various patterns and techniques, and I was going to add this one to it. But because it's so dark already and had some interesting colouring, I decided to leave it natural.
I'm a little concerned about it because it looks like water damage. It looks like some spalted pecan I have, and "spalted" is a euphemism for "rotted." It's pretty, though.
I have to go pick up a friend at the airport in a couple of hours, but I have time to work on the bow some more, so I'll probably post another update later tonight.
I want to say one more thing about the scraper before I go. You might have to experiment on the angle you hold it at to see where it cuts the best. It'll depend on how much you brought that edge over with the burnishing tool. I don't bring mine over that much, so I get the best cuts by holding my scraper nearly perpendicular. I guess I've got it at maybe a 60-something degree angle to the surface I'm scraping.
When you first start to scrap a roughly sanded surface, don't expect to get those nice little slivers. You'll just get dust at first and question whether you got the scraper sharp. Then, once the scraper has smoothed the surface down, you'll start to get those thin slivers, and that's when you'll know your scraper is working properly, and you'll start to enjoy using it. It leaves the surface so smooth, you barely need sand paper when you're done tillering. I just use the sand paper to smooth over the ridges from scraping different facets of the belly.
See you later!