Securing a Fork



There are three species of trees that seemingly were set apart from the rest when it comes to producing well-shaped Beanshooter forks. These are:

Dogwood

Maple

Mountain Laurel

Of these my preference would be the common Dogwood due to the denseness of its wood fibers... its hardness after drying... and the ease with which its bark can be stripped-off.

Step 1... Search the woods for dogwood trees. Once you've found them, walk around the tree looking for a forking limb. Take into consideration size, shape, uniformity, and freedom from knots.
Step 2... Cut the fork free from the tree ...leaving plenty of length to both prongs and handle. Using a sharp pocket-knife, strip off all the bark. If needed... even up the two sides(prongs) of the fork. (They should be about the thickness of your index finger.)
Step 3... Store the fork where it can air-dry for a period of at least two weeks.
Step 4... Use a piece of broken glass to shave the rough edges, thereby producing a smooth fork.
Step 5... Using your knife, cut the prongs to proper length (about 3 1/2" or 11cm). The handle should be about 4 1/2 to 5" or 14 to 15cm (measured from the "crotch"). Now carefully cut notches into each prong near its end ( front and back).

Securing a Fork
Preparing the Beanshooter Rubber
Making the Pouch
Assembling the Beanshooter

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