Making a copy


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To many it is a fascinating idea to have a duplicate of ”a real Classic” and today many famous tapers are available on the Web.

But it isn’t that easy; measuring is presumably made on a varnished rod and so the figures are far from exact.
Moreover, most rods were made in quantities and they differ, sample to sample, sometimes quite considerably, so it is difficult to say how close to the original they are.

But the less experienced rod amateur can learn a lot from duplicating other´s work until he has got the skills to calculate his own designs and should not feel ashamed to do so.

Flame tempering

This method is regarded the most exclusive way to temper a rod. But tempering in an oven does the same thing, so there´s no objective difference.

However, flame tempering is associated with very famous quality rods  from companies like Thomas , Edwards and Paul Young and the looks of such a rod can be very pleasing. It takes skill and knowledge to flame temper a rod and few master the art. Maybe this appeals too many.

An even flame tempering, where only the yellow nodes reveal this method, is what separate the skilled rod maker from those who can´t do it properly, those rods with dark spots more or less at random.
But an intriguing pattern can also be made by CONTROLLED flame tempering (see picture), a very difficult procedure.

 

giraffrod small

Lars-Åke Olsson´s "Sweet Sugar Cane Rod" 6½ft
and
Peter Zetterlund´s "Black Beuty, Spotted Tail"

 

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