Hi Richard

It's great to see it arrive safely after the mix up. The texture is certainly an issue - but we're really still in the early days of 3D printing, so I take my hat off to you as a pioneer leading the way for the rest of us.

For me, the game-changing moment will be when acceptable 3D-printed clear parts hit the scene. That could turn the kit industry on its head. Looking beyond that, come the day (probably not too far off at the rate things are progressing...) when we can all afford to have super-high resolution printers in our workshops, the market may well be based around selling designs to print at home, rather than physical kits.

All the best

Rowan

Hey guys
I reckon we are looking at the future of our hobby here. It might be the equivalent of the Wright Flyer now, but give it ten years and I'm sure we'll all be printing our own kits and maybe even customising them in virtual reality.
This could be the start of an exciting new era. I wonder which manufacturer will be the first to issue a mainstream kit for 3D printing?
Happy modelling.
Steve

I saw this catapult last night and have a strong itch to order it. I'll wait and watch your effort.

So far I have been happy with my Shapeway models. Yes, some have the layering texture - the smaller the scale the more prominent some are.

I have Hasegawa's Alf and can send you the instructions.

I have been very happy with all my Shapeways purchases.

I have read some different ways of dealing with the texture but I can't recall where they are at the moment.

Cheers Rob.

Thanks Fred - I'll take you up on the offer of instructions - sending you a PM -
Richard

Have a look here:

https://www.reynoldsam.com/product/xtc-3d/

https://www.fictiv.com/hwg/fabricate/ultimate-guide-to-finishing-3d-printed-parts

https://makezine.com/projects/make-34/skill-builder-finishing-and-post-processing-your-3d-printed-objects/

I still can't find the one I saw before.

Cheers Rob.

For future reference to those of us living the the states, Shapeway's NYC corporate office is located at 419 Park Ave. South 10016, 9th Floor, on the corner of E. 28th St. The office phone number is (914)356-5816. Why they use a Westchester/Upstate NY area code for a business in the city is odd; but, hey, it is what it is.

The factory is located at 30-02 48th Ave., Suite 1, Long Island City, NY, 11101-3401, just a stone's throw from the scenic Queensboro Correctional Facility and LaGuardia Community College and only a few blocks from Aviation High School, which my kid attends. If you ever have the urge to annoy the employees, feel free to call them at (718)361-6720 between 10 AM and 6 PM. And, if you're in the neighborhood checking out the factory, stop in at Van Dam Diner, conveniently located on the corner of Van Dam St. and 47th Ave., and enjoy their mouthwateringly delicious Reuben Pastrami Burger and an ice cold egg cream, your choice of chocolate or vanilla.

Joseph,
I'll skip the tours and hit the diner ASAP for their signature sandwich; a Reuben Pastrami Burger and an ice cold Egg Cream. I haven't had a real Egg Cream in close to 50 years. And for those that are thinking how could anything named Egg Cream be a little bit of Heaven on Earth, you really need to taste the real McCoy, not the bottled version which is nothing like the original.

Joel

Rob - Thanks for the links - these will be very helpful indeed ! Richard

Joeseph - Thanks for the tips - sounds like insider information. My daughter lives in Chelsea so not too far from the offices - I have to take the city in small infrequent doses so given my limited time there I believe I'll opt for the diner and the Reuben Pastrami Burger rather than Shapeways- Damn the cholesterol- full chow ahead !

Richard

I plan on stopping by at the factory for a look with my son next week during Christmas break. Perhaps I can get a gander at their operation and give you guys a sitrep afterwards.

For those in the audience wondering what is an egg cream, two important facts:

1. It contains neither eggs nor cream
2. It's delicious

How to make an egg cream:

You'll need a tall straight-sided glass. A Coke glass or paper cone cup in a holder are preferable for authenticity.

Squirt 1" of Fox's U-Bet Chocolate Syrup (No Quik or Hershey's junk)or, vanilla syrup if you prefer, into the the bottom of the glass. Pour 1' of whole milk on top of the syrup. Take a long spoon, pour ice cold seltzer water (no club soda because it contains salts and minerals) slowly over the back of the spoon until the glass is three quarters full. Stir briskly until the ingredients are mixed and a foamy head forms. Stick a straw into it and enjoy the greatest soda fountain drink ever created.

Joseph,
That's heaven on Earth to me. When I was growing up in NYC in the 50's, my Dad would take us to Mollie's for Ice Cream Cones, and Vic's for an Egg Cream. Damn, those were great memories.
Joel

Richard, glad to see the catapault arrived, its pretty impressive looking! Ive had some headscratchers myself when it comes to tracking packages. Ive seen some of my stuff go on some serious Odessyes including arriving at my PO hanging out for a day then being sent back to regional only to then be boomeranged back to my PO who somehow crossleveled it to another town and then back again. Nice address labels are no protection from this madness either!

Im not really a foodie .....but did someone say "reuben"?