How to prevent Mu Cha slingshot from cracking?

1. Boil it with salt water first, then soak it in oil, and then put it in a plastic bag to dry in the shade.

2. Cook with wax, turn off the fire and put a slingshot when cooking, and polish it with sandpaper after cooking for several times.

3. After steaming in the pot, put it in a plastic bag and dry it slowly.

Boil with salt water for half an hour and put it in a cool place.

5. Immediately after the Mu Cha is completed, seal it with vegetable oil (preferably walnut oil or olive oil, because the thinner the oil, the easier it will penetrate into the wood). Just find a plastic bag, fill it with oil, put the bow in it and tighten your mouth. Leave it for three or four days and then take it out to play, so it won't crack. The principle is very simple, fresh Mu Cha has a large water content; If water evaporates quickly, it will crack. After using the oil bubble, the oil will penetrate into the wood, and the water will be sealed, so that the water will slowly evaporate. Naturally, it will not crack.