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Taxidermy.Net Forum  |  Beginners, Training & Tutorials  |  Tutorials  |  Topic: Fleshing ball/cone « previous next »
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Author Topic: Fleshing ball/cone  (Read 6779 times)
Redwolf
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Bob Greenwood
« on: November 16, 2009, 10:48:44 AM »
For making my own fleshing ball/cone I stole one of my wife's turkey basters Roll Eyes Cheesy With Thanksgiving coming right up I'm sure you'll be able to steal your wife's too Cheesy
I cut a 2" piece off the end to make poring the resin in easier.


Then I pored some vegetable oil in and made sure the whole inside had been coated for a release agent. Dump out the excess and mix up some resin and pore it in slowly. About half way filled I squeezed the ball to get any air bubbles out and then fill the rest of the tube.


With a scalpel I just cut the rubber ball off


Tip it up and it should slide right out.
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linspace
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« Reply #1 on: November 16, 2009, 10:51:34 AM »
Forgive me, but this actualy works for fleshing?Huh
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Redwolf
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Bob Greenwood
« Reply #2 on: November 16, 2009, 10:52:37 AM »
Yes. It's used for fleshing the nose pad, nostrils, and eyes.
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RoyalOaksTaxidermy
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« Reply #3 on: November 16, 2009, 11:05:30 AM »
Quote from: linspace on November 16, 2009, 10:51:34 AM
Forgive me, but this actualy works for fleshing?Huh


  You put this under the skin and use your scalpel to flesh...


That is a good idea... Redwolf... Now get your butt up town and go buy her a new one... Nothing worse than going to use a tool and find it missing...
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Redwolf
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Bob Greenwood
« Reply #4 on: November 16, 2009, 11:10:45 AM »
LMAO. It was an extra Cheesy

On a side note, for a little more strength you can put a little resin in the ball and let it go off. After it has gone off, fill with resin and slide a threaded rod down the tube.
The resin that had already gone off will stop the rod from poking out of the ball end.
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samacdon
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« Reply #5 on: November 16, 2009, 11:45:15 AM »
Maybe i should send mine back. I just received one from McKenzie's but by the looks of it yours is a lot better simply because of the length. although they say it's not the size that counts, it's how you use it. with yours being a resin would it be brittle at all, like say if i dropped it on my concrete floor would i than have a 1000 of them to work with?  Grin

awesome post and i am going to make one ASAP.
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Redwolf
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Bob Greenwood
« Reply #6 on: November 16, 2009, 11:52:50 AM »
Don't drop it Cheesy JK
It's not super brittle. You can make as many as you want with it just in case your clumsy like me Cheesy . Just tape the ball and your good to go. With one can of resin (1 qt.) you can make 6 or 7 of them, so it costs about $8 for that many. These day's, the cheaper the better.
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samacdon
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« Reply #7 on: November 16, 2009, 12:00:09 PM »
ya man you are right about that one. It did come out good and i will be making one in the very new future. oh and thanks again for the re-hydration tips it worked good for me.
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Redwolf
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Bob Greenwood
« Reply #8 on: November 16, 2009, 12:02:52 PM »
Quote from: samacdon on November 16, 2009, 12:00:09 PM
oh and thanks again for the re-hydration tips it worked good for me.

No problem. Glad I could help.
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Redwolf
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Bob Greenwood
« Reply #9 on: November 16, 2009, 01:10:50 PM »
Another option is to do just the ball. Doing the same.
Use a piece if screen to hold a bolt in place.





Then you can mount it to a table and you don't have to worry about dropping it Cheesy
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samacdon
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« Reply #10 on: November 16, 2009, 01:40:10 PM »
yup, I will be making that one as well. Hey Redwolf you should start a post on 101 things to do with a turkey baster.
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Redwolf
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Bob Greenwood
« Reply #11 on: November 16, 2009, 01:41:16 PM »
LMAO!! I don't think I could keep it clean Roll Eyes Cheesy
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Jared Adams
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« Reply #12 on: November 18, 2009, 11:37:31 AM »
Nice job Red Wink
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trapperfred
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« Reply #13 on: November 18, 2009, 08:08:00 PM »
oooooooooooooooooo redwolf im going to tell the wife you stole her baster   Grin Grin Grin Grin Grin Grin
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Burrhead
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« Reply #14 on: November 20, 2009, 09:24:20 PM »
well here's another idea for me to do! Nowif I can just sneak the baster out of the kitchen
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