I don't remember the exact prices but we bought a huge table (four
leaves, which have never been taken out of storage inside the table),
hutch, six chairs, king-sized bed, dresser, mirror), chest, and bench.
All Mission style, in Cherry, with self/soft bottom-mount closers on
all drawers. The hutch and dresser were custom (nonstandard
We've moved twice since, with one moving company leaving their
Oh, included in that price was half of my Unisaw. I used a credit
card to buy it that had a 5% cash back teaser bonus. ;-)
On 5/1/2013 6:53 PM, firstname.lastname@example.org wrote:
No, people do not look at the back of the furniture. I do. If it looks
like crap on the back it probably looks that way on the inside too. I
want the inside of my furniture to look like it was built by some one
that pays attention to details.
Generally you get what you pay for. Even back when everything was hand-made
only the wealthier families had the good stuff.
There is a wide range of quality antique furniture around,
particularly chairs. I was offered 8 Larkin cane-seat chairs,
circa 1908 vintage, like new condition for $1200 the other day;
might take them up on the offer this weekend to go with the
antique dining room table (quartersawn oak, 4' dia (11' long with
all 6 installed leaves)), lions feet, mobile center leg I recently acquired.
On Thu, 02 May 2013 13:44:11 GMT, email@example.com (Scott Lurndal)
Unfortunately, there are exceptions due to age. I inherited my
father's Emmert vise about twenty five years ago. Even then it was
falling apart due to metal fatigue. I had it examined for possible
repair and was told that the metal fatigue would continue until it was
Agreed, it's not exactly the same thing as a wooden chair, but age and
use eventually catches up with everything.
On 5/1/2013 4:41 PM, firstname.lastname@example.org wrote:
Actually they are willing to pay for it. I compete with furniture
stores and as I have previously mentioned in two other responses an
Amish furniture store is typically competitively priced with the even
some of Ikea's higher end stuff.
The problem is that there is a much higher profit margin when you sell
the crap so that is all that is offered in most instances. Do your
homework and shop the suppliers and you will find good furniture at very
As an example, these are the chairs that I bought, I had my choice of
wood and finish and I paid $250 each, $275 with arms. for furniture
that is going to last a life time this is very inexpensive.
I am very reasonable with my pricing but would not want to compete with
I'll agree with that. Whether it's furniture, electronics or whatever,
I always enjoy window shopping or browsing online just to see what's
new or different out there.
And, that especially extends to when I'm looking to embark on a new
woodworking project for myself. I like to look through a furniture or
cabinet store to get ideas for building something and then I add my
own design features to that item.
I'd almost bet that is true *IF* they can cut it off from a cryopak. Just
for jollies, try asking for a flat bone sirloin sometime and see what
response you get. Chances are they won't even know what it is.
No, much of it is because many people don't know about such things or - if
they do - don't appreciate the difference. Same reason that many people
will never eat in a fine restaurant.
Lots of flash, little substance.
What varies is the phony names that local often markets ascribe *TO* them
but "flat bone sirloin" is/was a universal name all across the US. Same
with T-bone...porterhouse...rib...round, and all other parts; all are/were
Perhaps it should. That way, when they chow down to or buy a luscious
"ribeye" they would actually be *getting* ribeye instead of rib steak.
I have zero problem with that; however, "choice" implies that someone has
weighed the merits of two or more things and has based their decision on
those merits as they apply to their need. That's what most people do NOT
No, totally different thing. The bone in flat bone sirloin is from the hip.
The large muscle after removing the backbone is the shell aka strip, NY, KC
and, in France, entrecote.
There are/were/should be three primary sirloin cuts starting just aft of the
The tenderness of the cuts is in the order listed.
Each has several muscles. The largest one is what is usually sold as top
sirloin. The first two listed also have tenderloin, largest in the first.
Now, since a "top sirloin steak" can be from anywhere within the area and
since tenderness varies considerably, it also follows that some top sirloins
are nice, others are less so.
And that is why I miss bone-in meat...I like to know what I'm buying.
More info on other sirloin cuts and pix...
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