Hello everyone,
I had @Grant's ELC B-10 on my mind for some reason and the thing that stuck out to me the most was his use of vintage mouton.
It is my understanding that vintage mouton is preferable in a high-end repro (after all, Sheeley, BK, and GW all offer real vintage mouton options)...
But really, where does the true difference lie? Would someone mind explaining to me the desirability of vintage mouton relative to 'new' mouton.
On a side (but related) note, what...
Vintage Mouton vs. Regular 'New' Mouton; Differences? Thoughts?
I had @Grant's ELC B-10 on my mind for some reason and the thing that stuck out to me the most was his use of vintage mouton.
It is my understanding that vintage mouton is preferable in a high-end repro (after all, Sheeley, BK, and GW all offer real vintage mouton options)...
But really, where does the true difference lie? Would someone mind explaining to me the desirability of vintage mouton relative to 'new' mouton.
On a side (but related) note, what...
Vintage Mouton vs. Regular 'New' Mouton; Differences? Thoughts?