Yesterday was about 5-1/2 hrs of work. Today was about 4 hrs; a little earlier in and a little earlier out.
I remembered to take a couple of pictures of the mock up for the now infamous “butt crack”.
I hadn’t intended to keel the cabin over with the hatch propped up, but must have spaced out because it happened. Doesn’t seem to have caused any issues, so I worked on; but it did make for a couple of interesting shots. Spoiler up; hard bank to port.
That got me access to scrub amine from the street side roof at the cabin hinge glass; along the underside of the front and curb side; as well as the curb side door frame. Then 60 grit with the small hand block to knock the small high spots down; then 60 grit on the soft back of the palm sander along the side of the sill and floor edge, and the underside adjacent to the edge (to give it great tooth for the glass cloth wrap). Not much of the TB2 left in these areas and plenty of raw wood for the epoxy to grab.
The filler in the pocket screw holes under the front locker sucked up more than I would have liked, so I had to rough them… well, the half or so that I could reach comfortably from this side… out by hand with a small scrap of 36 grit so that I can top them off with another round of filler. Also, I had second thoughts about the filler I added between the back of the locker and the front of the floor. My concern was that this build up would act as a shim along the front xmbr of the trailer, but given that I plan to use some sort of welting or sealer, I don’t think there is much reason to knock it back all the way; though I did hit it with the 60 grit on the small hand block. (no pics)
For the fillet around the locker bump out the straight 403 chop filler had some bramble and the shaped credit card squeegee didn’t work as consistently as I would have liked. My solution was to make a radius sanding block to let me block sand the fillets. Here you can see the block (with a strip of coarse grit red sandpaper already glued on the edge) located by a makeshift ‘L’ shaped dog clamp (a cabinet frame mock up test piece and small spacer) to keep the small chunk of 2x3 block from flying off or sliding under the router.
The sanding block worked very well to knock the high spots down and even up the fillet. On the top of the locker I ran it both ways, guiding off of the locker top for a few passes, then guiding off of the wall for a few. The hard crust of filler that spilled over onto the foam, though very thin from being squeegeed off, provided enough armor to keep the sanding block from damaging the foam.
On the curb side of the locker, in the 90 deg corner, the block worked equally well. This shot, looking down from the top, is a bit skewed due to the cabin being tilted up on the street side.
There were still a couple low spots that you might just be able to make out in this pic; so maybe a little pickup filler, or some of the 410 fairing compound will be needed here.
Here is the underside of the floor rear edge looking from the street side, mostly just a reminder for me of what I did. You can see that I rounded it over, but left about 1-1/2 inches unrounded (the width of the galley walls) near and far. I have an idea of how the seal rabbet will transition from the rear edges of the walls to the back edge of the floor and I thought it would be better to leave this for now until I’m sure how the rabbeting bit wants to be guided at this transition.
Tomorrow I’ll keel the cabin back the other way and finish these operations on the areas that I didn’t get to today.
This evening we celebrated Karl’s B-day (early) by treating them to a nice dinner out at Olio. We shared the Shrimp and pork spring roll special ap (more like a wrapped and fried sausage, than a veggie filled thing); the hanger steak, mushroom, gorgonzola demi-glazed topped bruschetta ap; Yvette had a mixed green salad; I had the special arugula salad that came on top of a chicken parard (essentially a pounded chicken breast that had been breaded and sautéed… really more than an appetizer… I joked that I had been “over served”) with a caper/olive oil dressing and shaved parmesan. Chris and Karl both had the special grilled hanger steak over asparagus white wine risotto; while Yvette and I both had the grilled salmon served with an asparagus herb bread pudding (toasted like a muffin sized popover), a few asparagus spears, some haricot vert, a citrus crème sauce and topped with an arugula and red onion salad. For dessert Karl had the sea salted crème Brule; Chris had a triple chocolate ice cream cup; Yvette had a slab of 7 layer carrot cake; and I had banana and chocolate stuffed “ravioli” (more like stuffed beignets, or donut puffs) with a scoop of malted milk ball ice cream, and chocolate and caramel sauces drizzled on the plate. Suffice to say, it was all good, and we had leftovers.
(Burp.)
by GPW » Tue Jan 12, 2016 6:47 pm 
