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Thread: Chip stoppers from Stew-Mac

  1. #1
    Registered User jim simpson's Avatar
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    Default Chip stoppers from Stew-Mac

    Does anyone here use these? Seems like a good idea.

    https://www.stewmac.com/Luthier_Tool...SABEgIKbvD_BwE
    Old Hometown, Cabin Fever String Band

  2. #2

    Default Re: Chip stoppers from Stew-Mac

    If needed I just use a feeler gauge on each side of the fret. Doesn't happen often enough to warrant buying another tool. I always heat the frets with a soldering iron before pulling them. Not saying anything about the tool itself, might work very well.

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  4. #3
    Registered User jim simpson's Avatar
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    Default Re: Chip stoppers from Stew-Mac

    My son showed me the fret heating trick and had good results with it. It seems like older dried fret boards chipped the worse. I know some re-fretters insist on planing the board before a re-fret.
    Old Hometown, Cabin Fever String Band

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  6. #4

    Default Re: Chip stoppers from Stew-Mac

    I keep old hotel card keys. Cut a slot in them. I use them to protect a fretboard while polishing frets. Would probably work for this too.
    Silverangel A
    Arches F style kit
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  8. #5
    Adrian Minarovic
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    Default Re: Chip stoppers from Stew-Mac

    I don't see much use for these. The chip will appear at the very moment you star pulling the fret up and the metal strip will perhaps just prevent from losing it. Once you lift the fret 0.010" to create space for the shim, you already possibly strated the chip...
    There are boards that will chip no matter what you try, usually old quartered ebony boards cut with slight runout and large frets hammered into tight slots (sometimes even with some glue). I don't see it a big deal, once you see the chips appear I slow down and glue them back immediately after fret removal with drop of CA and press them in place with flat piece of metal (knife) for few seconds. It adds perhaps half minute per fret to the job, no big deal. I try to heat such frets a bit more to reduce the chipping.
    Adrian

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