Episode 25 - Port deck chine

The eight thin strips of the port deck chine are temporarily tacked into place.

And the central deck strip is now fitted too.

It sets out the subsequent parallel sequence of strips to the deck.

As the high foredeck becomes a low aft deck there is a sudden change of elevation along the cockpit. It's not apparent in the image above however this central strip is a continuous piece of wood.

The bow has the potential to be planed into a beautiful and finely tapered point.

However it would either break off or skewer someone before too long.

So this is where the whale bone may be incorporated to form a more sensible and robust leading focus to the kayak ...

The first step is to saw the bone lengthwise to its approximate mid-point.

Then cross- section the bone to form a step.

This bone is extremely solid and slow to saw through.

By way of comparison, it is much denser than the spotted gum used in the outer stems.

It should have excellent properties for impact resistance.

Approximating the location for the whale bone at the fore deck.

It will be slotted and housed within the red cedar strips and then planed into a fine, but rounded, end detail.

The vertical cut face of the bone will abut the end of the spotted gum outer stem.

I hope that this detail will form a nice resolution to this part of the kayak.

A sketch of the detail ...

Similarly, I think that the off-cut piece of bone will be housed and shaped into the end of the aft deck.

Meanwhile the Burrawang cycads of Australia's east coast are fruiting.

This one is at Circular Quay.

The burrawang has the most extensive distribution of any cycad in New South Wales and is found along the coast from the district around Armidale, New South Wales to Bega 700 km south and on the coastal slopes of the Great Dividing Range with some instances on the inland slopes of the range; as far west as the Mudgee district. It is most abundant on the south coast of the state.

The large female seeds are ripe when red or yellow.

The seeds of the burrawang are a good source of starch but are poisonous to eat unless treated. The Cadigal people pounded and soaked the seeds in water for a week, changing the water daily. The pulp was then made into cakes and roasted over hot embers.

Botanical information - Botanic Gardens Trust - Sydney, Australia. Department of Environment and Conservation (NSW).