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Author Topic: doing a schenker harlequin finish  (Read 7290 times)

FELINEGUITARS

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Re: doing a schenker harlequin finish
« Reply #15 on: May 20, 2010, 01:59:44 AM »
Black Cold Sweat set (in Duncan tripleshot rings)
We thought about coloured bobbins but felt colours would clash as they are not same shades and having Crystal Palace pickups in a Villa V would never do

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Philly Q

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Re: doing a schenker harlequin finish
« Reply #16 on: May 20, 2010, 07:58:47 AM »
Quote from: FELINEGUITARS on May 20, 2010, 01:59:44 AM
having Crystal Palace pickups in a Villa V would never do

True, true!  :)
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gwEm

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Re: doing a schenker harlequin finish
« Reply #17 on: May 20, 2010, 06:04:37 PM »
Villa V looks very cool - not my cup of tea, but nice!

looking at all the options for the Schenker version. seems that to get brilliant white its got to be a custom refin. lots of factors in play - including cost and how much i care about total authenticity
« Last Edit: May 20, 2010, 06:07:05 PM by gwEm »
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Quote from: AndyR
you wouldn't use the meat knife on crusty bread but, equally, the serrated knife and straight edge knife aren't going to go through raw meat as quickly

Philly Q

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Re: doing a schenker harlequin finish
« Reply #18 on: May 23, 2010, 10:05:07 AM »
Just stumbled on this on eBay.  It's only a cheapie, but might be fun to upgrade:

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=300430074866&ssPageName=ADME:B:SS:GB:1123#ht_2939wt_982
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BKPs I've Got:  RR, BKP-91, ITs, VHII, CS set, Emeralds
BKPs I Had:  RY+Abraxas, Crawlers, BD+SM

gwEm

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Re: doing a schenker harlequin finish
« Reply #19 on: May 25, 2010, 10:48:48 AM »
Quote from: Philly Q on May 23, 2010, 10:05:07 AM
Just stumbled on this on eBay.  It's only a cheapie, but might be fun to upgrade:

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=300430074866&ssPageName=ADME:B:SS:GB:1123#ht_2939wt_982

thanks philly.. saw that too. its alder/maple though, and i've never seen a MIC tokai I was convinced by yet. its tempting considering the very reasonable price, and the colours are right, but i'll probably steer clear.
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Quote from: AndyR
you wouldn't use the meat knife on crusty bread but, equally, the serrated knife and straight edge knife aren't going to go through raw meat as quickly
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