I can see it starting to color just below the rim, I wonder how many bowls or length of time before it begins to color around the shank and lower parts of the bowl? Looks like you have that roll and stuff down perfect!
I can see it starting to color just below the rim, I wonder how many bowls or length of time before it begins to color around the shank and lower parts of the bowl? Looks like you have that roll and stuff down perfect!
It's not looking pristine white anymore, for sure. Nice!
I'm really considering picking up a Strambach based on this thread. But then, I'm halfway to a decent Atlinok...and once I'm spending that, I might as well just get a Baki or Tekin...but I don't have that kind of money just laying around!!
And THAT's why I still haven't purchased a meerschaum.
I'm starting to feel that way on McClelland VA blends. The "ketchupy" tin notes they have is starting to be off putting for me.Another bowl in Sally to finish the day...my first ever bowl of Pembroke. I don't care at all for the tin note but I like the taste so far.
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I'm starting to feel that way on McClelland VA blends. The "ketchupy" tin notes they have is starting to be off putting for me.
There are a few who report that translates to the smoke itself for them, they can detect it still. So far I haven't had that happen, so I'm lucky up to this point. lol
Very... unless someone developed a "Cheeseburger Aromatic" blend, in which case I guess that added note from the McClelland could be touted as a "feature" of it...Oh man, that would be rough.
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Very... unless someone developed a "Cheeseburger Aromatic" blend, in which case I guess that added note from the McClelland could be touted as a "feature" of it...