It will just be the lacquer, go to a model shop and get some more lacquer and top it up. Most of the carbon you see is just a layer to make it look pretty, the important stuff is underneath that.
why bother when bacon and ham is so easily available on the high street, many people would say. The answer is simple. Modern curing techniques quickly inject preserves into the meat, making the end product salty and heavier. Old methods take time to extract water from the meat using salt, marinades and/or air, making it lighter. As meat is sold by the kilo and time is money, it is obvious which method has become the most popular.
Doing it at home means you know what has gone in to it, so no chemicals etc etc.
RE: The forks. They use a thin carbon steerer to get the weight down and then you glue in an alloy sleeve to give it some strength.
They always advertise the frames as Canadian. I don’t have problems where products are manufactured as long as the manufactures state that. It’s like Pinarello, Bianchi and Colnago using the misleading “finished in Italy” instead of “built in Asian sweatshop”
Last weekend on the Black at Afan entry was good and fast, exit was spot on and carried my speed, small rock in my line threw me in to a full face plant with a tree. Broken big toe, split my knee/shin pad (it did it’s job) and a black eye
I’ve worked with distributors and wholesalers in the past, emaill me and I can give you an idea in to the bike industry. I’m sure shops and manufacturers wouldn’t be happy if prices were banded about on the web
You’ll have to remove any colour with some wet and dry and then polish out the scratches with some very fine wet and dry, then polish with autosol for the rest of your life.
No worries, once met never forgotten. I’m opionated, arragont and egotistical and a w@nker too or so I’m reminded by the wife, other than that I’m just fat and unfit.