Quote:
Originally Posted by Steve Kinnaird
It’s starting to look great, Bob!
I love them at this stage, and yours does not disappoint.
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Thanks Steve... . I suppose this is more of a "builder" focused thread in it focuses a bit more on how the "sausage" is made vs. how it "looks" and "tastes".
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A bunch of nice archtops, flattops, a gypsy & nylon strings…
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