Hello All:
In a previous thread I mentioned that I have a Rat cue that just felt mushy and didn't work for me. I thought the Porper ferrule he used was the problem. Just for grins and giggles I took the cue with me last night when I went to my local Cue doctor to have my break cue worked on.
He took it and banged it around and thought the ferrule was fine. He thought the Everest on it went to pot. I never even considered it. I have Everests on a few other cues. They work great. Never thought one would turn to mush. It did. I had him put on a hard Wizzard tip. And voila the cue hits better than new. Crisp and tight just like I like them.
I never said that Ryan made a bad cue. He doesn't. I love the cue just hated the hit. If I offended anyone I am here to appologize. Ryan you make a hell of a good cue at a fantastic price. I'll still be taking you up on another shaft next year. I've got 2 cues coming in the next month so money's a little tight right now. But I want another shaft for it for some of the fast tables we have around here.
Mark Shuman
In a previous thread I mentioned that I have a Rat cue that just felt mushy and didn't work for me. I thought the Porper ferrule he used was the problem. Just for grins and giggles I took the cue with me last night when I went to my local Cue doctor to have my break cue worked on.
He took it and banged it around and thought the ferrule was fine. He thought the Everest on it went to pot. I never even considered it. I have Everests on a few other cues. They work great. Never thought one would turn to mush. It did. I had him put on a hard Wizzard tip. And voila the cue hits better than new. Crisp and tight just like I like them.
I never said that Ryan made a bad cue. He doesn't. I love the cue just hated the hit. If I offended anyone I am here to appologize. Ryan you make a hell of a good cue at a fantastic price. I'll still be taking you up on another shaft next year. I've got 2 cues coming in the next month so money's a little tight right now. But I want another shaft for it for some of the fast tables we have around here.
Mark Shuman