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What's On Your Workbench?
- Thread starter HaMMerHeD
- Start date
Cheap strings that have been used during setup and removed and restrung a dozen times don't really count.
Out of the box they're a bit nasal, but I am optimistic that they'll settle in over the coming weeks. It also could be the lack of rosin build up.
Sp
I love rounds….but they were eating up my bubinga fretless beck.
Ironically, rounds have done very, very minimal wear to my ‘71 maple Fender fretless neck…. I’ve used rounds on it since 1976 or so.
Speaking of nasal. That was my impression of the Ernie Ball Cobalt Flats I just put on minutes ago. Time will tell in a band setting.
I love rounds….but they were eating up my bubinga fretless beck.
Ironically, rounds have done very, very minimal wear to my ‘71 maple Fender fretless neck…. I’ve used rounds on it since 1976 or so.
Okay, I've done lots of stuff today, but none of it bass (or guitar) building. I'm channeling my inner @RichterScale over here. I been smoking a pork shoulder since about 9:30 this morning, it's starting to look pretty good. I sowed a bunch of seeds in the greenhouse, hoping to grow some veggies this year. I buffed out a scratch that the new truck had on the passenger side. I got the dishes done. I cleaned out the catbox. I used the sous vide rig to decrystallize a jar of honey that the wife had been complaining about. And I finally got my workspace and bench all cleaned up so I can get back to practicing my freehand inlay routing before I go at the real fretboard. So yeah...it's been a day over here! 
Now I just need to figure out this inlay so I can move forward with the Tele build. The customer pinged me the other day.
Now I just need to figure out this inlay so I can move forward with the Tele build. The customer pinged me the other day.
Rounds and horsehair bows don't mix well. My go to are elixir rounds. They just feel and sound right, and they last forever... I think the ones on my Spector I last changed in 2017. And that was only because I wanted to freshen them up after almost a decade, and I'd worn through the coating with heavy picking. Since switching to mostly fingerstyle, they'll probably last as long as I want them to.
I've looked at "real" upright strings, but those are eye wateringly expensive!
Well, with a week to go until the deadline for the Winter Build Off and very little chance of finishing on time, I had a nice brisket right off the smoker on my bench. Note the resourceful use of the cordless drill to hold the butcher paper 
It's ready to wrap in butcher paper and go back on for another 3-4 hours. Hey, at least I have my priorities straight.
This was later in the day after it finished and rested a few hours. We ate like kings... or at least two people that like smoked brisket very much. Apologies to any non-meat eating TB members.
I may not get my WBO entry finished, but I'm gonna have me some killer sammiches for lunch this week!
It's ready to wrap in butcher paper and go back on for another 3-4 hours. Hey, at least I have my priorities straight.
This was later in the day after it finished and rested a few hours. We ate like kings... or at least two people that like smoked brisket very much. Apologies to any non-meat eating TB members.
I may not get my WBO entry finished, but I'm gonna have me some killer sammiches for lunch this week!
Well, with a week to go until the deadline for the Winter Build Off and very little chance of finishing on time, I had a nice brisket right off the smoker on my bench. Note the resourceful use of the cordless drill to hold the butcher paper
It's ready to wrap in butcher paper and go back on for another 3-4 hours. Hey, at least I have my priorities straight.
This was later in the day after it finished and rested a few hours. We ate like kings... or at least two people that like smoked brisket very much. Apologies to any non-meat eating TB members.
I may not get my WBO entry finished, but I'm gonna have me some killer sammiches for lunch this week!
A good brisket is always an acceptable reason for not finishing a bass.
Yum! Needs more clamps…Well, with a week to go until the deadline for the Winter Build Off and very little chance of finishing on time, I had a nice brisket right off the smoker on my bench. Note the resourceful use of the cordless drill to hold the butcher paper
It's ready to wrap in butcher paper and go back on for another 3-4 hours. Hey, at least I have my priorities straight.
This was later in the day after it finished and rested a few hours. We ate like kings... or at least two people that like smoked brisket very much. Apologies to any non-meat eating TB members.
I may not get my WBO entry finished, but I'm gonna have me some killer sammiches for lunch this week!
Well, with a week to go until the deadline for the Winter Build Off and very little chance of finishing on time, I had a nice brisket right off the smoker on my bench. Note the resourceful use of the cordless drill to hold the butcher paper
It's ready to wrap in butcher paper and go back on for another 3-4 hours. Hey, at least I have my priorities straight.
This was later in the day after it finished and rested a few hours. We ate like kings... or at least two people that like smoked brisket very much. Apologies to any non-meat eating TB members.
I may not get my WBO entry finished, but I'm gonna have me some killer sammiches for lunch this week!
Today, in the TalkBrisket forum...
That looks amazing and now I'm hungry.
I smoked a pork shoulder for some pulled pork, but it's a pork shoulder, not as pretty as a brisket. This was at the 140 degree mark, ready for the foil wrap -
It does, however, have some serious smoke! I noticed about half way to work this morning that my jacket smells like smoked pork shoulder!
All that work for loaded baked potatoes -
I know, not near as fancy looking as the brisket. As a Texan I know, it's hard to compete with a brisket!
I also made these fairly fancy sourdough blue-cheese, pear and honey crostini -
That was the sourdough loaf I made from my own starter, so I was still looking for ways to use it up. It wasn't the best sourdough I've ever had, but it's a fairly new starter, it'll get better as it ages and as I learn what the eff I'm doing.
Oh, and I sowed some seeds for future dinners -
The workbench is nice and clean. I just need to get to that Tele build, I swear!
It does, however, have some serious smoke! I noticed about half way to work this morning that my jacket smells like smoked pork shoulder!
All that work for loaded baked potatoes -
I know, not near as fancy looking as the brisket. As a Texan I know, it's hard to compete with a brisket!
I also made these fairly fancy sourdough blue-cheese, pear and honey crostini -
That was the sourdough loaf I made from my own starter, so I was still looking for ways to use it up. It wasn't the best sourdough I've ever had, but it's a fairly new starter, it'll get better as it ages and as I learn what the eff I'm doing.
Oh, and I sowed some seeds for future dinners -
The workbench is nice and clean. I just need to get to that Tele build, I swear!
- Apr 18, 2008
- 16,003
- 1
- 31,693
- Disclosures
- I'm highly opinionated and extremely self-assured
Hey I’m doing the same thing mine is a short scale 25.5 scale bass
If you are planing on using a piezo pickup, Labella CB40 strings work great for guitar scale "acoustic" basses.
Replacing some short/damaged leads on a stash of old Bartolini and Hi-A pickups.
The J pair in the foreground (just purchased from @avi - Thanks!) is slated to go into a parts fretless I recently put together. The others will wait until I find a spot for them.
I thought I could get all of it completed this evening but I was a slowpoke and my wife got home and needed dinner before I could wrap up.
The J pair in the foreground (just purchased from @avi - Thanks!) is slated to go into a parts fretless I recently put together. The others will wait until I find a spot for them.
I thought I could get all of it completed this evening but I was a slowpoke and my wife got home and needed dinner before I could wrap up.
