Can of abalone?? what are you talikng about? Can we see some pics? Guitar or can
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| Author: | Billy T [ Fri May 05, 2006 4:23 pm ] |
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I'm building my first acoustic and I decided to do an abalone inlay around the sound hole. I cut the channels- came out great. When I got out the can of abalone, it didn't even look right. It was all white, no color, nothing. I figured it would change as it dried out. Well, it didn't. It fit in well but started to turn brown, and the smell was horrible. I'm about to finish, does the smell go away under nitro? What do you guys think I should do! Abalone's not cheap, I hate to tear it out! Thanks Billy Dean Thomas |
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| Author: | Mattia Valente [ Fri May 05, 2006 4:56 pm ] |
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Eh? 'Can' of abalone? Turning brown? Smell? As it dried? You got pictures, because I'm sitting here getting quite confused. |
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| Author: | peterm [ Fri May 05, 2006 5:14 pm ] |
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Can of abalone?? what are you talikng about? Can we see some pics? Guitar or can
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| Author: | Billy T [ Fri May 05, 2006 5:28 pm ] |
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This isn't the exact brand, but I had to go to the asian market to get it. 
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| Author: | crowduck [ Fri May 05, 2006 5:55 pm ] |
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You should cook it 1st with a little garlic butter b4 inlaying, and eat whatever's left over. Finish with a dry white wine like Pinot Griggio. CrowDuck |
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| Author: | John How [ Fri May 05, 2006 6:02 pm ] |
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You really need to use fresh ab's |
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| Author: | Cocephus [ Fri May 05, 2006 6:08 pm ] |
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Oh, that`s bad!
Are ya sure ya didn`t open the wrong end of the can? They may have settled during shipping. 
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| Author: | Lacey [ Fri May 05, 2006 8:55 pm ] |
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Yikes, you bought the generic brand. No wonder! If you had "shelled" out the extra thirty five cents, it would have both looked and smelled wonderful. |
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| Author: | Dennis E. [ Fri May 05, 2006 9:24 pm ] |
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Once you get past the smell you've got it licked. I can hardly wait to see the "butterbean" tuner buttons on this guitar. |
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| Author: | clavin [ Fri May 05, 2006 10:37 pm ] |
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Paul can help you. He comes with my highest recommendation! I made that mistake before as well. Red cans are harder to inlay than green ones. Come to think of it, you know if your having that much difficulty there are sponsors here that CAN help..... It's what we do....  
Craig L |
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| Author: | Don Williams [ Fri May 05, 2006 10:43 pm ] |
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I fell for that hook, line, & sinker. That was a really bad joke. Which is why I liked it so much..... 
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| Author: | Dave Anderson [ Fri May 05, 2006 11:50 pm ] |
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Oh Man, Good one Billy
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| Author: | LanceK [ Sat May 06, 2006 12:00 am ] |
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| Author: | Miketobey [ Sat May 06, 2006 12:06 am ] |
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Yeah- who's going to help me get the hook out of my upper lip? It's hard to do while looking in a mirror and my GF won't kiss me until it's out. |
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| Author: | old man [ Sat May 06, 2006 1:48 am ] |
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The problem is that that's not real abalone. The label says abalone type shellfish. You have to use the real thing. Ron |
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| Author: | CarltonM [ Sat May 06, 2006 3:02 am ] |
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[QUOTE=crowduck] Finish with a dry white wine like Pinot Griggio. CrowDuck[/QUOTE] Really?!! We can finish with wine? How many coats, typically? BTW, since we seem to be short on lard, it looks like Billy has given us a new virtual prize--a can of abalone! |
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| Author: | Serge Poirier [ Sat May 06, 2006 3:09 am ] |
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A can of Baloney? I thought they only had SPAM or KLIK in cans, 3 coats of ketchup and ya got yerself a free sunburst!
Good one Billy!
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| Author: | charliewood [ Sat May 06, 2006 4:07 am ] |
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[QUOTE=Dennis E.] Once you get past the smell you've got it licked. I can hardly wait to see the "butterbean" tuner buttons on this guitar.[/QUOTE] Thats halarious It all is Good one LM*O ROFL, Good one - BT you had me there! Cheers Charliewood |
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| Author: | TonyKarol [ Sat May 06, 2006 4:30 am ] |
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Finish with wine - absolutely - depends how many bottles (coats) YOU can drink - the wine is for you - the more you drink, the better she (the guitar) looks !!!!! just like the local tavern.
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| Author: | Evan Gluck [ Sat May 06, 2006 4:57 am ] |
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Why are we so stuck on a boloney? How about a salami, or in NY we prefer a tasteful rosette made of a pastrami
Evan |
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| Author: | Billy T [ Sat May 06, 2006 5:46 am ] |
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You guy's are pretty smart!! I couldn't fool you! As Klepper would say, it's "Ah Bologna" Sorry guys, I had to do it! Now, how do I get this stuff out of the rosette? P.U.!
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| Author: | Michael Shaw [ Sat May 06, 2006 6:28 am ] |
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You must be an amateur. Only amateurs use canned abalone. I put on the wetsuit and dive for it my self. That way i'm sure it fresh. |
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| Author: | Cogges [ Sat May 06, 2006 7:18 am ] |
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If there's a prize for the "Best Got'cha" you've got it locked!!! Too cool. |
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| Author: | 1bordeaux [ Sat May 06, 2006 8:19 am ] |
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Please... Come to the class, but....I'll provide the lunch AND materials 
My many thanks to Craig for keeping me in mind 
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| Author: | Anthony Z [ Sat May 06, 2006 9:55 am ] |
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...Billy...hook line and sinker...LMAO |
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