I have started my Traditions Kentucky kit. I have a couple of questions. The lip on the top edge of the forestock, immediately adjacent to the barrel is quite wide. I have been narrowing it up a bit. My questions are:
1. Do I want to leave the forestock fat through the "belly" or cross section? Or should I leave it fully rounded" or somewhere in between?
2. It was meant to be pinned, but the pins are too short to begin with. So, I thought I would make keys for it instead. Is it just pressure that keeps the keys in place? I was going to offset the dovetailed spade a little from the mortise in the stock to sort of suck the barrel into the stock as the key is driven into place.
So, I'm enjoying it. Thanks for the ideas in the previous post. Any ideas would be appreciated.
Brett in Salt Lake
1. Do I want to leave the forestock fat through the "belly" or cross section? Or should I leave it fully rounded" or somewhere in between?
2. It was meant to be pinned, but the pins are too short to begin with. So, I thought I would make keys for it instead. Is it just pressure that keeps the keys in place? I was going to offset the dovetailed spade a little from the mortise in the stock to sort of suck the barrel into the stock as the key is driven into place.
So, I'm enjoying it. Thanks for the ideas in the previous post. Any ideas would be appreciated.
Brett in Salt Lake