• New Life By Restoring The Past.

    Welcome,
    One of the many pleasures experienced in the shave community, is the use of equipment that is often decades or centuries old. Possibly the greatest pleasure is experienced by the individuals who take these icons of yesteryear and breathe life back into them. Restoration professionals take their work seriously and deliver to us a gift that will keep on giving for decades to come.

    Straight Razor Place is fortunate to have many restoration professionals in it's membership. Keep an eye on this article, as it will often highlight their remarkable work. To see this restoration process, follow the link below.


    http://straightrazorpalace.com/custo...rved-bone.html

    Enjoy the journey,,,,

  • Recent Forum Posts

    Nightblade

    Pipe of the Day

    So I have the 121,302 and 803. They are bigger but they all smoke like champs.....

    So you actually might have the same pipe.

    Nightblade Today, 04:22 AM Go to last post
    Nightblade

    Pipe of the Day

    Not sure really it's marked an 8320 EX which translates to a extra large 320. All the Lucca's are larger sizes of their smaller counterparts.

    Nightblade Today, 04:17 AM Go to last post
    planeden

    Nice to meet yall, starting to restore razors.

    Thank you outback. I usually try to avoid hitting my thumb with a hammer, so that metric is cracking me up. I'll keep practicing. But I'll need a lot

    planeden Today, 04:07 AM Go to last post
    Toroblanco

    Sausage and Smoke Cooking

    Cuda that smoked salmon looks very very good. Looks pretty and tasty! You da man!

    Toroblanco Today, 03:50 AM Go to last post
    cudarunner

    Sausage and Smoke Cooking

    When I was a Freshman in High School I weighed less than 90 lbs---------When I was 12 the family made it's annual trip to the the tip of Washington state

    cudarunner Today, 03:43 AM Go to last post
    RezDog

    Sausage and Smoke Cooking

    Aaaaah. Chinook, aka Spring, aka King. It’s a good smoking fish for sure. Hot or cold smoked? I think that spring salmon makes the very best

    RezDog Today, 03:25 AM Go to last post
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