I guess I am not alone in removing necks this way, but I sure would like to have Mr. C. explain a bit more as I totally respect his abilities. I have chipped the paint in the neck socket on two occasions trying to install a neck that was a tad too big. I learned the hard way: NEVER FORCE A NECK IN THE SOCKET!

I think Fender did come out with a Marmite Strat some years ago. It had limited production and was ONLY available in the UK! fender used Marmite as a wood filler and then a light clear coat over the top! Here is a picture of it:

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Xhefri's Guitars
www.xhefriguitars.com

[quote="Martian
My aim was to prevent such a postulation (the soap effect) gaining steam and being inducted into the infamous and irrevocable realm of "Infallible Web Dogma" where next, such doctrine will have players stop using soap for fear of whenever they play their guitars, they will compromise the finish.

In perspective, routine sweat and body oils should be feared infinitely more as they are outright caustic whereas controlled soap of marginal proportions surely is not.[/quote]

hehe i agree with this sentiment, I guess what i was getting at is, I don't like using stuff if I don't know what it's made of, and I know I get a skin reaction from some scented soaps so...

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I'm not an expert, but I play one on the internet.

That sure looks like it! Blah!!

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You dig?

Gentlemen, I have the uncomfortable feeling you're not taking this seriously. It is very important, so let me explain it carefully once more.

For a sticky neck there is no better tool than the tyre iron, inserted firmly into the neck pocket from the back at the headstock end of the body. A sharp tap with a large hammer often helps. Or just dropping the whole thing on concrete or flinging it from an upstairs window. Whatever you do, never, never try and insert the tyre iron between the neck and the nearest pickup. That would just be so foolish - I'm sure you can see why.

Now while there are many excellent luthier uses for Marmite I have never advised it for neck removal with a tyre iron. The reasons against are easily illustrated:



I think it's obvious how badly wrong that might go?

And while we're at it. Elsewhere Twelvebar asked about the the possibility of using Marmite as a grain filler. In principle I say: yes. However, a warning. Marmite is made under license in Canada where Twelvebar lives, but with horrific alterations to cater for the gentle north American palate. Here is a comparison between real Marmite on the left, and the Canadian variety on the right:



And subjected to the crucial toast test:



I think we need say little more about how inadequate the right-hand sample would be for grain filling? Twelvebar, if you plan to use Marmite for prepping a guitar body please source the genuine article. I'm here to help if necessary.

And in case you think I'm making it up about Canadian Marmite, here is the shocking evidence:

http://superhighwayman.com/2010/03/30/t ... n-marmite/

Scary, huh? (Though the only scary bit might be that I actually bothered to look that up... )

Cheers - C

PS: do we think it's a bit of a slow day on the Forum...?

And here I've been trusting you gentlemen for nearly two years and so started searching for Marmite on the "Guitar Center" and "Musicians Friends" web pages and turning up nothing, then did a GOOGLE search to find I've been made the Fool!

Nice way to treat a Forum Member.
The shame I carry...
-T





PS. How can you eat that stuff?? I'd rather eat the soap mentioned above.

From Wikipedia ( who I now trust more than certain Forum Members )...
"Marmite (pronounced /ˈmɑrmaɪt/ MAR-myet) is the name given to two similar food spreads: the original British version, first produced in the United Kingdom and later South Africa, and a version produced in New Zealand. Marmite is made from yeast extract, a by-product of beer brewing.

The British version of the product is a sticky, dark brown paste with a distinctive, powerful flavour, which is extremely salty and savoury with umami qualities, somewhat comparable to soy sauce. This distinctive taste is reflected in the British company's marketing slogan: "Love it or hate it." It is similar to the Australian Vegemite and Swiss Cenovis."

And what the devil is "umami"?
No! I don't want to know..especially from certain Forum Members.

Trust no one.

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-T

"You can't spend what you ain't got, you can't lose what you ain't never had" ~ McKinley Morganfield

The scary bit is that i subsequently read it.

Good to know, I was going to buy some, to try out, so now I'll buy some at the local supermarket, and then a jar of it from this specialty store (luckily,) only a few blocks from my house that should have the imported version (they do for a bunch of other European stuff,) and do a comparison.

on a serious note, the only 'food-stuff' I have used for grain filling has been egg whites. long ago I was helping one of my Dad's uncles when he was restoring some old furniture, he said it was how you did it in the old days.

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I'm not an expert, but I play one on the internet.

Man, all of a sudden, I'm getting hungry!

See, this is why even though most threads start with one topic, they'll surely wind up on another (albeit, usually unrelated) one. It's like a mysterious journey where you'll never know where you're going until you get there where the trip itself is part and parcel of the journey.

(What the heck am I talking about?)

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You dig?

And that's no yoke!

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You dig?

We have had two perfectly good threads hijacked by Marmite.......

Oh, Mr. C. that Canadian Marmite wanabe is a very poor imitation, to say the least.... If I must, it is the real McCoy for me.....

Now as far as lifting neck....I think you is becom'in a red neck....

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Xhefri's Guitars
www.xhefriguitars.com

Umami is a area of the tongue's taste buds that is stimulated by a certain taste. Basically the taste of things is made up from a combination of sweet, salt, sour, bitter and umami.



It's found in parmesan, Marmite and mushrooms. It's what gives mushrooms their distinctive meaty taste.

Info courtesy of my beautiful darling wife. Who's cooking skills are responsible for my ever expanding girth.

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No no and no

Marmite is ok. Vegemite is for true taste lovers.
http://www.youtube.com/watch?v=-878Nc4gzPA

So what's for dinner Niki?????

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Xhefri's Guitars
www.xhefriguitars.com

WeaponX

Sadly tonight I did not dine at home. Pleasantly I dined with my dear friend and old bands ex roadie on barbecued rabbit kebabs, rabbit burgers and crayfish.

What we really need on this thread is ZZDoc's input. He'd have this umami business and the mystical workings of the tastebuds, cleared up in no time at all.

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No no and no

Your joking about the rabbit???? Umm??

I have not seen ZZDoc on for awhile. Wonder where he is???

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Xhefri's Guitars
www.xhefriguitars.com

Doc is the busiest person I've ever known.
Kind of reminds me of a manic Willy Wonka (the good Gene Wilder version of course), in a surgeons gown, with a dremel in hand. Racing around hospital corridoors, arms flailing wildly before him.
(I hope he knows that is my poor attempt at humour written with no malice and just intended to draw him out).


No, eat rabbit. Though I suspect theres a species difference across the water.
Very much like chicken, and they are free. Just poke the air rifle out the window and ppffft, instant fresh, free range meat. Just make sure you skin em outside, cos they are covered in fleas, ticks and all sorts.

Now the real stomach churner.
Last time it was pigeon kebabs. Wood pigeon, not the ferral grey flying rats.

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No no and no