Most of the time I use a taper that is a proven pattern. In this case I broke the mold and used a taper that i liked, stretched it out to a longer rod, beefed up the tip and created a slight sell near the butt end. We will see how it all goes. One of the great things about rod making is experimenting and this is the biggest experiment I've done so far. Here are the numbers.
After you get things rough tapered you get the strips laid into these special forms that are used for baking. They do 2 things. One, they help to further straighten the strips for easier final planing and two, they help distribute the heat more evenly into each individual strip to get better tempering.
A nice end shot of the strips bound in and ready for baking.
One of the key elements of a good finished rod is very precise measurements. To make sure all of the measurements are as close as possible, the forms are set and the depths written on the forms at each station to frequently check to be sure that things are spot on.
Hopefully this rod will be ready for Muskie and Pike with Daniel in July! It will definitely see Carp in August!