49peterbilt said:....If you choose to leave my thread. I don't blame ya. All I can say , I ain't going nowhere...
I ain't leaving either, way too interesting at this point! Keep us posted. :glasses9:Rgand said:I'm not going anywhere. This is too interesting to not get to see the end result. :icon_thumright:
These thing take time, and are usually worth the wait.. :icon_thumright:49peterbilt said:Hi guys,
Appreciate all the good comments and maybe not so much the negative stuff.
I am man of extreme patience, I know you guys are wanting to see the end result just as much as I do . I will probably be visiting Doug here real shortly to find out what's going on.
If you choose to leave my thread. I don't blame ya. All I can say , I ain't going nowhere. I trust Doug and I will provide pics when they come available.
Those if you who are hanging in there with me till she is done, great!!! It sucks waiting, but it will be worth it.
Thanks Jeff.
we do what we can, and keep on trucking... :icon_thumright:Cagey said:I'm not going anywhere, except maybe back to some medical facility or another. Lord knows I've made a mountain of delay excuses in the last year or so over trying get this decrepit old body of mine to behave itself :laughing7:
Cool stuff. :icon_thumright:49peterbilt said::rock-on:
Cool little side note: Eddie Carlino in Medford Massachusetts is also real curious to see end result.
He is Paul Stanley's guitar builder!!!
Things are happening!!!
Dude…I’m with you on the food poisoning scare. Came close to full on food poisoning from some under cooked chicken in the late 80s. Don’t recommend taking a chance on going through that for anybody.Cagey said:Those are nice pieces!
Not sure I've ever seen any Red Oak cutting boards, though. Certainly durable enough while still letting your knives work without destroying the edges, but I'd think the open grain would be difficult to clean as well as one might hope. Even the hard Maple pieces get grief from some, especially those who disassemble a lotta chicken. Worry over knife cuts holding Salmonella bacteria. I'm not sure the fear is as justified as some seem to experience, but it's not entirely baseless.