onepocket926
08-17-2006, 09:43 AM
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&ih=013&item=230019665433&rd=1&sspagename=STRK%3AMESE%3AIT&rd=1
#11 COME GET IT
What did Herman Rambow, George Balabushka , Frank Paradise, Eugene Balner, Gus Szamboti, and numerous other cue makers over the years have in common ?. Answere: The "Titlist" easily the most famous, widely utilized, and easily recognized cue design, the standard for bar, home and two piece custom cues which would dominate the cue making world for the next 75 years. This is a one piece cue with Exotic wood four point prongs, a straight grain Maple forearm with colored veneers. (These are called full splice cues..meaning the wood on points is the same piece of wood on the handle and buttsleeve.. Fullsplice are not made anymore as they are skill and labor intensive...Most cuemakers now use CNC or use Shortsplice.) This wood (over 60 years old) if not rotted or warped by now..chances are it never will. Those days woods were seasoned like fine wine..12-15 years.. before turning.. now days you will only see the top cuemakers do that..the other makers get their wood seasoned by popping it into the oven.
#11 COME GET IT
What did Herman Rambow, George Balabushka , Frank Paradise, Eugene Balner, Gus Szamboti, and numerous other cue makers over the years have in common ?. Answere: The "Titlist" easily the most famous, widely utilized, and easily recognized cue design, the standard for bar, home and two piece custom cues which would dominate the cue making world for the next 75 years. This is a one piece cue with Exotic wood four point prongs, a straight grain Maple forearm with colored veneers. (These are called full splice cues..meaning the wood on points is the same piece of wood on the handle and buttsleeve.. Fullsplice are not made anymore as they are skill and labor intensive...Most cuemakers now use CNC or use Shortsplice.) This wood (over 60 years old) if not rotted or warped by now..chances are it never will. Those days woods were seasoned like fine wine..12-15 years.. before turning.. now days you will only see the top cuemakers do that..the other makers get their wood seasoned by popping it into the oven.