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01-31-2021, 12:03 PM | #3 | ||||||
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Andy, I've used Renaissance Wax for years but only on the stock. I like the rust protection on metal parts of oils such as Ballistol. I used Renaissance Wax in the past more than I do now. After the season on hard hunted guns, I rub in a bit of TruOil and then rub it off with a clean cloth with the grain. I expecially like this method for guns that have been out in the rain. I usually do one or two iterations depending on the stock.
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The Following 2 Users Say Thank You to Tom Flanigan For Your Post: |
01-31-2021, 03:34 PM | #4 | ||||||
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I like to keep wax as far away from the guns as possible. It can cause issues on wood that is lacking in finish. When it comes to refinishing down the road.
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B. Dudley |
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01-31-2021, 03:57 PM | #5 | ||||||
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Thanks everyone. I figured if the Brits and Larry Potterfield used it it must be good. Go figure. I'll go back to the regular way of doing things. Thanks for the tip Tom.
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The Following User Says Thank You to Andrew Sacco For Your Post: |
02-01-2021, 08:33 AM | #6 | ||||||
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I had always used CCL stock refinishing oil on my guns, but my 15 year old supply seemed like it was getting so it would not dry. So it tried Renaissance wax. Made my stocks shiny but I discovered that It performed poorly in rainy weather.
I have since reordered CCL oil and a small tin of CCL stock wax. I have used the wax over the oil finish. My understanding is if I now want to use the oil on the stocks I have waxed I would remove the wax with mineral spirits? Would this be correct? I also had the stock on my Fox refinished by CSMC, they used a tru-oil finish. So now I have another type of finish to consider when the time comes for end of season maintenance. Gets interesting. |
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02-01-2021, 09:53 AM | #7 | |||||||
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Quote:
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The Following User Says Thank You to Tom Flanigan For Your Post: |
02-01-2021, 09:01 AM | #8 | ||||||
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I'm slowly learning there is no right way to do anything in this world from cleaning guns to making an omelet to which gun oil is best : )
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Nothing ruins your Friday like finding out it's only Tuesday |
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The Following 2 Users Say Thank You to Andrew Sacco For Your Post: |
02-01-2021, 09:11 AM | #9 | ||||||
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The proper way to make an omelette is to continually pull the cooked egg into the center of the pan and roll the uncooked egg out to the edges.
When all the liquid egg has solidified you then have to toss at least 2 feet into the air to allow the omelette a 180* revolution to finish cooking the topside. I'm not a fan of folding omelettes onto a plate, I like to serve them up flat or pancake style. |
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The Following User Says Thank You to Bobby Cash For Your Post: |
02-01-2021, 09:41 AM | #10 | |||||||
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Quote:
https://www.youtube.com/watch?v=s10etP1p2bU As Anthony Bourdain wrote, "If Jaques Pepin says use a fork in a teflon pan to make an omelet you better use an f***** fork.."
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