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Javid
Oct 21, 2004

My sole partiality is to that delectable spiced meat. Any additional confederation of vegetables shall not compromise the pie as I see it.

It's this thing, right?



I've made a bunch of stocks. The traditional way would involve a rasp and a weekend you don't have anything better to do with. I'm lazy and have the tools so I'd probably:

1) replace the butt pad with a rectangular piece of plywood or whatever (so I can feed the stock into a table saw while keeping it square)
2) shave a kerf width or so off the top of the comb with said table saw (a jointer would also work)
3) sand the flat surface until it's got the original rounded profile back, then put it back on the gun and try it
then repeat 2 and 3 until it's the height I want it at. You could also go at it with a belt sander and just do a few passes, check it, repeat. This only requires one tool and you can leave the butt pad on and shave it down at the same time. I just like taking a controlled amount off with the saw at a time.

The forestock looks like it'd be pretty easy to just chop and dress the edges with sandpaper.

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Flatland Crusoe
Jan 12, 2011

Great White Hunter
Master Race

Let me explain why I'm better than you


Javid posted:

It's this thing, right?



I've made a bunch of stocks. The traditional way would involve a rasp and a weekend you don't have anything better to do with. I'm lazy and have the tools so I'd probably:

1) replace the butt pad with a rectangular piece of plywood or whatever (so I can feed the stock into a table saw while keeping it square)
2) shave a kerf width or so off the top of the comb with said table saw (a jointer would also work)
3) sand the flat surface until it's got the original rounded profile back, then put it back on the gun and try it
then repeat 2 and 3 until it's the height I want it at. You could also go at it with a belt sander and just do a few passes, check it, repeat. This only requires one tool and you can leave the butt pad on and shave it down at the same time. I just like taking a controlled amount off with the saw at a time.

The forestock looks like it'd be pretty easy to just chop and dress the edges with sandpaper.

Well it's all hand tools for me, the real issue is to adjust the drop by sanding the receiver/grip interface vs the top of the stock.

The next question is whether or not I can avoid a total stock refinish and whether or not the stock is finished with polyurethane or oil.

Finally on the forend chop it would happen mid checkering and I would need to fill it in with saw dust and glue of some sort.

Can I refinish the wood mostly inside or is that not really possible? I don't really have good outdoor spaces to work.

bulletsponge13
Apr 28, 2010


Instead of filling in the checkering, checker it yourself!
Note- don't do this. Checkering is way harder than it looks.

Javid
Oct 21, 2004

My sole partiality is to that delectable spiced meat. Any additional confederation of vegetables shall not compromise the pie as I see it.

Finishing small stuff like that indoors is entirely normal.

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