#91
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"Schoenberg" backstrip installed:
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#92
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For some reason the figuring shows up a lot more in this pic than the other. IT's going to be a fabulous instrument!
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#93
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Looks amazing--I'm so excited about this one!
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#94
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The earlier pics were rough, this last is sanded to 220. Also, the back is in the sun this time instead of a 22 watt LED bulb. Wait till you see it under finish!!!!!
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#95
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Sure looks awesome in this pic. Nice!!!
__________________
Life is like a box of chocolates .... |
#96
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October 2020 is a long way off. Yes, i am talking to you, Dennis.
Back to current reality. The top bracing is done on the ES-15, and the back braces are still water wet from the HHG clean uo. |
#97
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I have bent the first side and fit it. The other is in the Fox bender. Some highly flamed Koa can be a difficult bend, but this is not that. What a nice easy fit. There is much to be said for quality materials.
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#98
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Certainly won’t keep me from admiring your work and thinking about what cool things we might try!!
__________________
Life is like a box of chocolates .... |
#99
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. . . the top bone is connected to the side bones . . .
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#100
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I would say you nailed aligning the grain pattern at the end joint! Looks perfect!
__________________
PS. I love guitars! |
#101
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The other end looks just as good, Tom, but of course it will be harder to notice what with the neck and all. I am pleased that you saw this. Thank you.
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#102
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Such great work sir!....I admire the skills and talents showcased in the Custom Shop forum.
__________________
Goditi la vita! Collings ~ Taylor ~ Martin |
#103
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The center seam reinforcement is in the go-bar deck and the shellac I seal the label with is drying tantamount to gluing it onto the back, then the back will go on ( . . to the side bones . . . ); perhaps an hour from now.
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#104
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Closed for lunch.
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#105
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Lunch was great. I eat a lot of what I call burritos, but they aren't the thing you buy at the taco truck on the corner. BIG flour shell, yes, but very little beans, no rice, sharp cheddar, onion melted on the griddle, with avocado and tomato, sour creme and Pace hot chunky salsa. Topped with a romaine leaf. I eat two, usually. The salsa is important. It may be the one made in New York City, but it is the best for my taste. That's a half an Avo per shell, by the way. Yum.
So I took the OM out of the clamps holding the back on and cleaned up the sides. Binding is next. |