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[Source] Prepared reticulation silver

But every time someone comes out with a raw material that removes
some time consuming essential preperation process, not only does
the use of the technique become much easier, but it also then
requires less understanding of how and why it works.

I think Peter was being a little tongue in cheek, saying this,
however, I’ll add that using Crinkle Bi-Metal does not precluded
knowing the hows and whys of reticulation. Before recommending it, I
had plenty of students, who confessed they had previously bought and
used the 80/20 alloy from H&M without knowing how to prepare it or
how reticulation works! (Results varied!)

Since the David H. Fell & Co. topic seems to be on this thread as
well, I’ll jump in and say I’ve always had great customer service
from them. I began ordering from them when I discovered their zinc
free 18K yellow and transitioned to ordering all my metal from them
as I found their customer service to be exceptional.

Mostly always prepared for anything,
Victoria
Victoria Lansford
http://www.victorialansford.com

That was a very well written response. It appears that there are
many on this forum who learned things the old way and maybe the
hard way and who resent people coming along and being able to miss
out certain steps in a process, but it's the glass is half
full/half empty scenario. Try and see the positive in all
situations. 

In my case, “resent” isn’t a bad word, it’s the wrong word. I’m
opening a restaurant next week. We’re going to serve Bisquick
pancakes, canned fruit cocktail, and we serve the Betty Crocker
white cake, but we like the Pillsbury chocolate better, so we have
that. If you want steak, you’ll have a choice between Banquet Steak
Supreme or Weight Watchers Steak McNuggets.

You see, we actually MAKE jewelry, not just assemble parts. I truly
do not care whether anybody here wants to use any raw materials they
choose, but resent is the wrong word. Me, I’m going home to grill a
nice calamari steak with pepper and smother it in a chantarelle clam
sauce…

http://www.donivanandmaggiora.com