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#91
02-09-2018, 06:14 PM
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"Schoenberg" backstrip installed:
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#92
02-09-2018, 07:00 PM
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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
02-09-2018, 07:51 PM
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Looks amazing--I'm so excited about this one!
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#94
02-09-2018, 09:17 PM
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Quote:
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#96
02-10-2018, 05:23 PM
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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.  
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#97
02-10-2018, 08:57 PM
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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
02-11-2018, 12:18 PM
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Quote:
__________________
Life is like a box of chocolates ....
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#99
02-11-2018, 04:59 PM
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. . . the top bone is connected to the side bones . . .
 
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#101
02-11-2018, 08:51 PM
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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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#103
02-12-2018, 02:50 PM
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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
02-12-2018, 04:05 PM
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Closed for lunch.
 
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#105
02-12-2018, 06:13 PM
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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.   
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