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Carpintonto
Member
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Posted: Sat Oct 4th, 2008 10:05 pm |
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I found some interesting info on what I think I want to use to fillet inside the chines on my Nutmeg.
The author says tooling with a tongue depressor makes it bubble up, but does not mention using mineral spirits as a burnishing emulsifier.
Has anyone here used this stuff? How'd it work?
thanks!
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