wet sanding...
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anybody on here good @ wetsanding? i dont trust myself with it...i'll buy someobody a meal anywhere they want in town plus pay for the paper and stuff if they help me out...on my EK there's some clearcoat drippage and it needs to be wet sanded down. thanks for the help!
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just watch ur edges you can burn threw them easy... and like dave h said start with 1000 grit then 1500 buffs out easyer
2001 GSX-R 1000- one wheel wonder
1976 Chevy K5- lifted beater
1995 240sx- DDD, daily driven drifter
1995 Eagle Talon- wire tuck,shaved bay.. project in the works
2006 Honda CRF50-stunt machine
1993 Eagle Talon tsi-5spd swap,wire tuck, holset hx35. on E85...SOLD
2000 Ford F250 7.3L powerstroke...SOLD
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Make sure the car is clean, you don't need to be sanding rocks into the paint.
I usually finish up with 2000 grit, but it's white so it'll be hard to notice if a few scratches don't get buffed out. Also, if the runs are really bad you can carefully use a razor blade to scrape them down. Good luck. -
I would start with 1000 grit on the drips but the rest 1500 then 2000 then 2500 then 3000 for a final sand and that would make buffing easier.. also its nice to use alot of water w/ soap..
Meguiars sells 2000, 2500, 3000 grit
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aliengotpsi wrote:
I would start with 1000 grit on the drips but the rest 1500 then 2000 then 2500 then 3000 for a final sand and that would make buffing easier.. also its nice to use alot of water w/ soap..Meguiars sells 2000, 2500, 3000 grit
alright kevin...so i take it that's what you guys will do when i bring it in? start out with 1000 and work your way to 3000...bc when it comes to body work...i just dont wanna fuck something up myself to the point where it winds up being worse than it was before.
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torbs wrote:
i just dont wanna fuck something up myself to the point where it winds up being worse than it was before.you can always put a NOS sticker over it
> Parker;299126 wrote:
> blah blah blah blah blah blah blah blah blah blah blah blah German cars are the best thing since sliced bread.
$100 Pork Chop 
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