Step 1:
Start off with a serving tool loaded with serving material. Pull-out about 8 or so inches of serving material to begin and place about two inches of it along the bow string were you want to start your center serving. Then hand-wrap (holding the serving jig or tool) the serving around the bowstring and the two inches of serving you laid on the bowstring, do this five or six times wrapping the serving down the bow string towards the bottom limb.

Step 2:
Then hand-wrap (holding the serving jig or tool) the serving around the bowstring and the two inches of serving you laid on the bowstring, do this five or six times wrapping the serving down the bow string towards the bottom limb. Now using the serving jig or tool (not hand-wrapping) wind the serving back tight into the serving jig or tool till it is tight to the bow string and continue wrapping the serving around the bow string, the serving tool will keep the serving tight and wrapped at the same tension. Once you have wrapped the serving down the bowstring as far as you would like your center serving to be (most manufacturers will serve the center serving on their bow strings between 5-1/2” to 7-1/2”) you can now “end” the serving.

Step 3:
Ending the serving is achieved by holding the serving wraps you have just completed tight and pulling about 9 extra inches or so of serving out of the serving jig or tool and then cut the serving were it comes out of the jig or tool (you can now lay down the serving jig or tool – you should now be holding the serving you have completed keeping it tight and have a 9” or so “tail” of serving remaining.) Keeping all the serving you have already completed tight start about 2 inches down the string away from the already completed serving, leave a large “drop” of serving, wrap the loose end of the serving “tail” around the bow string back towards the already wrapped serving, keeping your windings inside the “drop” of serving going in the same clockwise or counter-clockwise direction that you have been wrapping the serving. When you have wound the serving 5 or 6 times, hold the loose end of serving material firm over the already served area. Then begin winding the large “drop” of serving around the bow string and the loose end you have been holding firm, you will continue to wrap the serving while unwrapping the far end. When you unwrap all that can be unwrapped, pull the loose-end you have been holding firm until all slack is pulled out, pull it pretty hard but not so hard as to break the serving, this will tighten the end of your serving on the bow string, cut off the excess serving that is left and then either put a dab of glue over the spot or burn-off the end creating a “burn-ball” that will hold the serving tight and in-place.