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TwinOaks

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Everything posted by TwinOaks

  1. When I use the Vin. mix, I 'paint' it on using a paper towel. I haven't tried any super detailed work with it, but it doesn't disturb the boning on holsters. Also, when I get everything molded like I like, I heat set it in a convection oven- about 125 for 8-10 minutes. That really helps to stiffen it.
  2. Nothing on the endangered/protected lists. Other than that, with certain exceptions, they're fair game. When I had a horse on my property, we had a problem with a HUGE buck challenging for territory. It was way outside of deer season, so we called the game warden. He came by to verify that we had livestock, then wrote out a permit. Point? There's a time when protected things don't have to be protected, and every living thing dies. I've got my eyes open for a monster rattlesnake at the stable where our horse is now. The size (estimated at a little over 12 feet, since it stretched across the road) makes it 'protected' according to the warden. The same warden said that if it's a danger to the horses we could dispatch it. So long as it stays up in the woods, it gets to live out its life. If it enters the pastures, well, sorry folks, I've already got somebody interested in the skin . The OP mentioned elephant. Here's my thoughts on that: Yes, they are magnificant creatures, quite unlike anything else in the world. But if it's dead, I don't think it cares anymore. I don't support raising them just for hide harvesting, but if one dies.....peel it. Come to think of it, why don't we just go ahead an genetically rebuild some dinosaurs for hide and meat harvesting? I don't think anyone will see a T. Rex as cuddly, and I'm betting you could make a few saddles from just one hide....not to mention a few 'tooth knives', a nice pair of back scratchers, some industrial size umbrella stands, one hell of a barbeque......
  3. I PM'd this thought to another member: No bailout- the whole system needs to hit a brick wall at high speed just to get a check on who's driving. Also, this type of failure needs to happen, just like wild fires burn out all the scrub vegetation so that the trees can grow stronger.
  4. All I choose to say, without getting into toe stomping, and roof raising, is I'm WORRIED.
  5. Hang on, I'm looking for my old milk carton photo.
  6. Hi Ed, to Leatherworker.net!!!! Da best place on the 'net. Yes, many people make or modify tools. They range from high grade stainless steel, to polymers, to reshaped bolts, carved pieces of wood, old kitchen utensils, wife's new kitchen utensils, etc. There are a couple of members here that also create Maker's Stamps (do a search on that topic). I hadn't thought of using automotive valves, but then I don't really have any that aren't being used....... Some of the tool makers have really nice hand formed SS, and then some have mild steel (at best) that's been mass produced by unskilled labor and chromed. Back to the question, yes, there are some members who make their own.
  7. Outstanding work!!! I hope my wife doesn't see that.
  8. hhmmmmm....methinks they speak in code......
  9. Wow. Seriously nice work there. If you had posted these anonymously, I think most folks would have presumed Kevin King was the maker. There's a little difference in the stitching, and smoothness of the inlays, but it's right up there with his work.
  10. Thanks for the clarification, I've been offered 'cracked' programs that were pirated copies. And while I like the idea of 'free' stuff, I won't go the route of stolen software. Darn morals... Anyway, thank you for explaining what the programs are.
  11. Does anyone know if they'll be sent out automatically to wholesale members?
  12. Does 'portable' and 'leaves no trace' mean that this is illegally obtained copies, and 'cracked' versions which rob the companies who developed them of income from licensing agreements?
  13. First off, Tom, you need to switch music! You need something that goes like this: "Groovin'.....on a Sunday afternoon...." For all who prefer to work left handed here's what I suggest: Get the freehand stitch groover, and insert into the craftool border tool. Or just learn to be ambidextrous. Oh, and Tom, keep the tools sharp. I'm using the groover/original blade that I aquired from my dad. He bought them better than 35 years ago. Hmmmm, that says that either it's good tools, or I don't do enough stitching grooves......
  14. So....I take it they had a lot to say, huh?
  15. Best seafood I've ever had was grilled swordfish, with a lemon-honey-butter sauce. It had to be eaten with a spoon because it fell through the fork. Best I've ever caught and eaten is Blackend Blacktip Shark- Get you a propane burner, a really big cast iron skillet, and a half a beer. Light the burner and get the skillet WAY red hot, 'spill' your half beer in the blackening mix, dunk the shark steaks. Approach the skillet with caution, preferably from up wind- or have a fan blowing. Carefully slap the shark onto the skillet and have the STEEL spatula ready. At the right cooking temps, it happens like this....<toss> FOOSHSSSSSS <flip> FOOSHHHHHHHSSSSSSS <dinner is served>.
  16. There's a debate? Really? I guess I need to plug the TV back in. It's all that digital swapover thing; I'm just getting used to not watching any of it.
  17. to Leatherworker.net, best site on the entire internet! You'll have questions, and we have answers! Seriously, this is the best site I've seen regarding people sharing information. I think just about every aspect of leather working is covered in one way or another. Don't be shy about asking questions, there's a slew of folks here that can answer them for you. Coffee and donuts are in the breakroom, restrooms down the hall. Again, welcome and we hope you enjoy what you see.
  18. I can't answer all the questions, but here's one I can: How to tell if it's cast Aluminum or cast Iron......Lift it. The aluminum will move with a little effort, the iron one will require MORE effort.
  19. Forget the topic....make something with it!!!! That'll really rub out noses in it show what a great new toy you got.
  20. Belo trabalho. Você tem o futuro brilhante com o couro.
  21. Hi Tim, I don't know a whole lot about saddle construction, so I'm not qualified to critique it. But, I think one reason you're not getting many hits on it is that the pics are too small to see much detail. Even 'blown up', when the thumbnail is clicked, it's a pretty small pic. If you can, repost the pics in a larger size. 800x600 is kinda the standard size for forum postings ( not just here) and would lend much greater detail for people to see.
  22. I haven't tried this on a large scale, but lacemaking comes to mind. I know the leather will have to be stretched and straightened afterward, but what about a spiral cut? I just punched the numbers in the 'Lace Calculator' (the one distro'd here on the forum) and with a 1.75 inch strap, you'd get a shade over 21 feet from a single 24 in diameter circle. I know the numbers will play out a little differently but it still looks like you could get at least three belt/straps of ~6ft with no problem from a 2 ft circle of leather.
  23. to Leatherworker.net!!! Hi there, Stitch, you've found the best site on the entire web. Folks are friendly and helpful, and strangers are welcome to drop in at anytime. I'm sure you'll enjoy it here, and another voice is always welcome over in the 'saddles and tack', and 'holsters and sheaths' forums. Browse to your heart's content, and if you run into questions, there's a 'help' button at the top right corner of the page, or just post the question- we'll all jump in to help answer it. Glad to have another member. Mike
  24. I think it might be time to mix up some of my Space Invaders. Equal parts 151, pineapple juice, and enough lime to make a tart statement. You taste sweet on the lips, tart on the tongue, and then the 151 sears your throat on the way down. Plus, with all the citrus, it glows in blacklight. You can also make it with Aftershock....but be warned. For the holidays, "Cherry Bombs". 1 jar marachino cherries, pour out half the juice, refill with goldschlager, let sit for 3 months. Serve with caution hmmm, anyone else notice that I helped steer this from what are you drinking to bartending 101? Back to the topic, sorry for the hijack.
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