E6000 glue, 2015 update

[Leo Nguyen]

Okay folks, since I have nothing in the fishing arena to share (well..that's not true), I'll share with you what I've found.

Now, Carl introduced me to this glue last year. Did plenty of test on it. However, a reformulation just go released for E6000 glue. This time around, rather than "Do not expose to high heat source", now, you can literally toss it into the washer and dryer.

Fix wife's various clothing types (yep..no duct tape). So far, it has been 4 months of washing and drying. No problem yet. No fray, crack, break, or even loss of glue after a full 5 days of curing (just in case). Fixed our snowboarding overall clothing. Same deal.

Now, for the heavy impact stuff. Got back into archery for hunting. Took a few carbon shaft arrows, and used various glue types. Each arrow has 3 polyvinyl fletch vanes (Blazer). This is not about archery's component test. Rather, it's about the glue. Primary glues:

Cheap $0.99 acrylic cyanoacrylate (gel)

Some Chinese knock-off acrylic cyanoacrylate (gel)

Some off-brand acrylic cyanoacrylate made in Mexico (gel)

Krazy glue

Super Glue

Loctite acrylic cyanoacrylate (gel)

Gorilla's acrylic cyanoacrylate (gel), 2014 reformulated

E6000, 2014 reformulated

Arrow's combo:

$0.99 glue - Chinese's glue - Mexico's glue

Krazy glue - Super Glue - Loctite glue

E600 glue - Gorilla's glue - Loctite glue

E600 glue - E600 glue - E600 glue

Gorilla's glue - Gorilla's glue - Gorilla's glue

Loctite glue - Loctite glue - Loctite glue

* Yep..not having enough confident in the cheapo glues. Not bothering to fletch too many arrows with the cheapo glues.

All arrows were fletched the same day, with proper front and back of vane sealing. Total cure time was 3 days. Fletched with Bitzenburger Dial-o-Fletch, extreme right helical (adding as much spin as possible for centrifugal test during mid flight)

Impact test, at 30-ft, for maximum impact force:

Arrows were allowed to pass through a 11 layers modified target block (2 layers of carpet, 4 layers of thick cardboard, 4 layers of linoleum, and 1/4-in chicken fencing) to represent all the possible rough element of hunting. The chicken fencing is the roughest part of the test, since the vane (also being under test) will be ripped, stripped, and stress-test. Vanes' results during test

1st firing test:

Cheap $0.99 acrylic cyanoacrylate (gel): peeled off at 1st layer.

Some Chinese knock-off acrylic cyanoacrylate (gel): peeled off at 1st layer

Some off-brand acrylic cyanoacrylate made in Mexico (gel): : peeled off at 1st layer

4th firing test:

Krazy Glue: peeled right off at 1st layer.

Super Glue: peel right off at 2nd layer.

16th firing test:

Gorilla's acrylic cyanoacrylate (gel): Pretty darn strong. Still on.

Loctite acrylic cyanoacrylate (gel): Finally came off at the chicken wire fencing.

E600: Pretty darn strong. Still on.

40th and final firing test (my bow arm gotten pretty spent, shaking like a leaf):

Arrows broke after the Muzzy 3X broadheads pierced the testing block, going through 3 layers of hay bails, and 1/2 wood fencing. Result, vanes still in tack, and fully glued onto the broken shafts.

Lesson learned:

Reformulated Gorilla gel glue and E6000 will be my only glue in the household. Giving the rest of my useless glues away.

[Leo Nguyen]

You know, for ever change, there's a whole shift of food types coming along with it. You got doves, squirrels, and various other small game to make unique meals. Unfortunately for me, I live in a high dense urban jungle. Birds here feed on poisons and garbage. I can hunt all day with tons of small games all over the place, using just my sling shot. Eating them..definitely a no-no. Pest control, not an issue, but why waste God's creatures without a beneficial cause. Not enough predators around here to feed them to either.

[Tony Livingston]

Come on out during next deer season, Leo. I've got tons of deer and don't hunt them as I don't care for the taste.

[Lord of the Fly , Rods]

That nasty deer twang in taste comes from the tallow, if you remove this , it's the white stripe in the red meat, deer meat taste like steak, I too didn't like deer meat until I started cleaning and butchering them myself, and I have over a hundred under belt now literally,  elk is good too !   LOFR

[Tony Livingston]

Very true, you MUST remove all the fat if it is to be palatable. In all my 48 years I've only had what I consider good deer meat one time, and that was last year. Backstrap cubes right off the grill....wow that was good!

Having friends and family that raise their own beef means that's what's in the freezer. Locally grown and processed, and pretty tasty also.

We eat rabbit, squirrel, turtle, frog, turkey, quail occasionally, and of course, fish, for our wild game.

[Leo Nguyen]

So tempting Tony..so tempting! I'll let my wife know, and probably rent a UHaul to bring all the meat home :-D

Our family loves unique tasting foods. I prep things differently to show them the endless possibilities, coming out of most creatures.

[Lord of the Fly , Rods]

Well Leo , do you have any wild hog recipes? We are trying to get rid of the wild Hog  populations now on our farm , all we know how to do is grind it into sausage with boxes of bacon or put it on the grill. LOFR

[Tony Livingston]

Now there's one I would like to try...wild hog. Have heard both good and bad as far as taste.

[Lord of the Fly , Rods]

Depends on the size and sex of the hog , young ones in the 40 lb range are best and they fit on the grill better , the old big ones are king of stringy and strong . LOFR

[Leo Nguyen]

Tony, the only thing bad is the long prep time, while watching out for the lice. Other than that, they smell cleaner than the pigs at farm, and taste better and juicier.

[Leo Nguyen]

Yes, we have plenty of wild hogs over here..I mean so much that they're destroying everything in their paths all over the mountain sides, and the cities. The entire Santa Ana River is full of them, yet, we can't hunt there. Population gotten so out of control that we see them running literally across the busy roadways.

We have plenty of recipes for the hogs, but that will of course take a few pages per recipe, and a few books to make a dent in the possibilities. The best is the bacon wrap, smoked, and serve in a soul food style. However, I always love the Tuscany style pork chop using wild hog.

[Tony Livingston]

Are the older, larger hogs salvageable taste wise at all? As in if you processed the entire animal into ground sausage, is it good, or still strong?

[Leo Nguyen]

Tony, you don't want to the "way too old" (less than 2 year before death) or the "diseased" ones. However, the old ones, you can turn into sausages, and still taste pretty darn good.