How to Harvest and Prepare Rattan for Bastons

Rattan is a type of climbing palm with long, bendable stems. Unlike bamboo, which is hollow inside, rattan has a solid core. This makes it both strong and light, which is why it’s great for making bastons—training sticks used in Filipino martial arts like Arnis, Eskrima, and Kali.

Harvesting Rattan

1. Choosing the Right Rattan

   • The best rattan for bastons comes from plants like Calamus or Daemonorops.
   • Look for stems that are 3 to 5 years old. These have the right mix of strength and flexibility.
   • Avoid rattan that has too many knots, cracks, or signs of bugs.

2. Cutting the Rattan

   • Use a sharp machete or saw to cut the rattan close to the ground.
   • It’s best to harvest rattan in the dry season. This helps keep it from rotting.
   • Don’t take too much from one area. This keeps the forest healthy.

3. Cleaning the Rattan

   • Right after cutting, strip off the outer thorny layer before it hardens.
   • Remove leaves and small branches using a knife or stripping tool.

Getting the Rattan Ready

1. Drying the Rattan

   • Tie the rattan in bundles and dry it in a shady, breezy place for 2 to 4 weeks.
   • Avoid drying it in direct sun—it can get too brittle.
   • Turn the bundles from time to time so they dry evenly.

2. Straightening the Rattan

   • Rattan naturally grows with curves. To straighten it, use a little heat from a fire or a heat gun.
   • Slowly warm the rattan while pressing it into a straight position.
   • Hold it in place with weights or a jig until it cools.

3. Making It Stronger

   • Soak the rattan in a mix of water and borax (10 parts water, 1 part borax) for a day to keep away bugs and fungus.
   • Another way is to boil the rattan for about 30 minutes. This kills pests and makes it tougher.
   • After treating, let the rattan dry completely before using it.

Rattan with Skin vs. Without Skin

Rattan can be used with or without its skin, and each type has its pros and cons:

• Rattan with Skin: Keeps the tough outer layer, making it more durable and resistant to splitting. It also has a better grip.
• Rattan without Skin: The outer layer is removed, making the baston lighter and smoother. This makes it good for faster training, but it wears out more quickly.

Making the Baston

1. Cutting the Right Size

   • Most bastons are about 26 to 28 inches long.
   • Use fine sandpaper to smooth out the ends.

2. Finishing the Rattan

   • Some people lightly burn the surface with a flame to make it stronger and give it a cool look.
   • Coat the rattan with tung oil, linseed oil, or a thin layer of polyurethane to keep out moisture.

3. Adding a Grip

   • For better handling, you can:
     • Wrap parts of the baston with cloth tape, leather strips, or rattan skin.
     • Carve small grooves into the handle for extra grip.

Taking Care of Your Baston

• Store rattan bastons in a cool, dry place to keep them from bending.
• Don’t let them sit in humid areas or get too wet.
• Check them often for cracks and reapply oil if needed.

Final Thoughts

If you want your rattan baston to last, it’s important to harvest, dry, and treat it the right way. With good care, a rattan baston can handle tough training and last a long time.