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Traditionally, the spine or unsharpened edge of the knife begins at the hilt and continues to a point between one third to one fourth of the blade length. The blade spine then tapers in thickness in either a straight line or a recurve to the knife's point, which may be located above, below, or in line with the central axis of the blade.
Modern compound bows are typically equipped with substantially stiffer arrows than an equivalent draw-length and draw-weight recurve bow would be. Another advantage of the center-shot riser is that the arrow need not bend around the riser (nearly as much or at all) during the shot. Fine-tuning may be accomplished by adjustment of the arrow rest ...
Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.
An arrow with too much dynamic spine for the bow will not flex and as the string comes closer to the bow stave, the arrow will be forced off to the side. Too little dynamic spine will result in the arrow deforming too much and being propelled off to the other side of the target. In extreme cases, the arrow may break before it can accelerate ...
Lighted nocks, and other custom features for arrows associated with night bowfishing are commonly available. Line is attached to the arrow by tying to a hole in the arrow shaft or through the use of a slide system. Bowfishing line is often made from braided nylon, Dacron, or Spectra. Commonly used line weights range from 80 to 400 pound test ...
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Typical arrows with three vanes should be oriented such that a single vane, the "cock feather", is pointing away from the bow, to improve the clearance of the arrow as it passes the arrow rest. A compound bow is fitted with a special type of arrow rest, known as a launcher, and the arrow is usually loaded with the cock feather/vane pointed ...
Filleting a fish. A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.