Bowed cow horn

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thom
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Bowed cow horn

Post by thom »

I have a pair of scales in French Tip horn. They were bowed. I tried steaming them for about 30 minutes with a reverse pressure on the scales to bring them to straight. They ended up bowed the other direction. I then steamed again but flat this time. Both times I left them in the clamp for 4 days. This time came out a little bowed, but as the dried the started bowing more and more.
I read somewhere that I needed to get the moisture out or they would continue bowing. Also read to bake them at 325 degrees for 20-25 minutes then clamp. I did that, I think I overcooked them because they are darker now. They came out almost straight, I think good enough, but now they are cupped. I think they can be used if the cup side is toward the liners.
Since I baked them did I dry them too much? Will they splinter, crack, etc.??
Does it matter which side of the scale is up or showing.
Thanks for any input,
Thom
I should leave the cooking to my wife.
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Bill DeShivs
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Re: Bowed cow horn

Post by Bill DeShivs »

250 degrees in an oven is the preferred temp/method. 325 is too hot.
All I can tell you is to shape and polish them and see what you have.
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thom
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Re: Bowed cow horn

Post by thom »

Thanks Bill
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john
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Re: Bowed cow horn

Post by john »

I suggest that you sand the liner side flat.
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thom
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Re: Bowed cow horn

Post by thom »

does it matter which side of the scale is showing? can I use either side?
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Bill DeShivs
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Re: Bowed cow horn

Post by Bill DeShivs »

It doesn't matter.
Bill DeShivs, Master Cutler
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Factory authorized repairs for:
Latama, Mauro Mario, LePre, Colonial, Kabar, Flylock, Schrade Cut Co., Presto, Press Button, Hubertus, Grafrath, Kuno Ritter knives, Puma, Burrell Cutlery.
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john
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Re: Bowed cow horn

Post by john »

Pretty side up. I like to use side with the best color(s), texture and or patterns.
But, I agree it doesn’t matter.
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thom
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Re: Bowed cow horn

Post by thom »

thanks guys
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