Author Topic: Resto Tips  (Read 3806 times)

0 Members and 1 Guest are viewing this topic.

Offline YZ250H

  • Legend
  • *****
  • Posts: 2116
  • Back in QLD Baby !
    • View Profile
Resto Tips
« on: July 31, 2007, 06:19:55 PM »
Gidday Graeme,

At the risk of making this thing too much of an administrative nightmare is there any chance we could get the resto tips topic back or should we just use the tricks and tips?.  I know I got a lot out of that topic when I first started using the forum and continued to get good info from all the more experienced guys on all sorted of things like plating etc etc.  There was a wealth of information on the old forum that was invaluable and I'd like to try to collect that information again (for the good of the wider VMX community).
No sweat if we can't do it.  Just a suggestion.

Cheers  ;)
Looking for YZ250C parts NOS if possible

"My inability to use emoticins in the right context is really getting me down :)
The only triple jumps he would have been doing are the hop, skip & jump.

Offline Graeme M

  • Administrator
  • Legend
  • *****
  • Posts: 3066
  • Canberra, Australia
    • View Profile
Re: Resto Tips
« Reply #1 on: July 31, 2007, 06:50:19 PM »
OK, I'll give it a go. Bike Talk is hereby just for talking about bikes, technical specs, what fuel is best, arguments, that sort of thing. Resto Tips is for specific questions and tips about restoring old dirt bikes.

Now, this may just confuse the issue, so we'll see how we go.

Offline YZ250H

  • Legend
  • *****
  • Posts: 2116
  • Back in QLD Baby !
    • View Profile
Re: Resto Tips
« Reply #2 on: July 31, 2007, 07:07:00 PM »
Thanks Graeme,

hopefully everyone that was on the old forum will give freely of their knowledge again.  If it's too much drama we can manage with something else, but if it's easy it would be good.

Thanks
Looking for YZ250C parts NOS if possible

"My inability to use emoticins in the right context is really getting me down :)
The only triple jumps he would have been doing are the hop, skip & jump.