Recent content by bluegrassdan

As a machinist turned gunsmith, I would this..chambering a barrel is not hard to learn. What is more important is understanding the relationship of all the steps as they relate to headspace. You need to understand how to fix problems caused by YOU and sometimes the machine. Cut chamber too deep...

We noticed this with Broughton barrels. They were tack drivers until we started to thread muzzles or send them out for fluting. The stresses induced by the button were released to a certain degree (our observations) and the bore dimensions increased very slightly, on the order of a couple tenths...

No two reamers are going to be the same, much as they try, they are going to have subtle differences and tolerances. As a rifle builder, I tell all of my customers to buy as much new brass as they think they will need for the life of that barrel, especially if they do not own the reamer. This...

If you run your die all the way down to touch the shell holder and size them and it still will not work, have a machine shop take .015" off the shell holder top. You can do it yourself with sandpaper and a FLAT...as in a piece of glass or steel plate...it just takes time. I had the same issue...

I have a Left handed Remington long action that currently wears a 338 Edge barrel. If you want to buy the action and If you can get your hands on a 7mm or 6.5mm barrel in the contour you think is the right balance,I would be willing fit and chamber it for free (I have a few reamers to choose...

Fresh pineapple has the enzyme used for meat tenderizors, like Papaya does. Cooking de natures it, so only fresh pineapple works in this manor. A few hours is all it takes or you get meat that feels like toothpaste in your mouth- especially chicken or game birds.