@bing. I prefer a French horn that isn’t lacquered. Unfortunately, the two concert horns I own are lacquered. One is brass and one is German silver. I bought each of the horns for the tone quality. The lacquer is coming off the bells on each instrument, but it doesn’t affect the tone quality and I am really not fussy about the appearance.
The car I drove for 33 years picked up some dents that I didn’t have removed. It didn’t affect the gas mileage
So how was the tone quality in that 33 year old Cutlass? 
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@jtsanders. I liked the tone quality of the slow turning V-8 in that 1978 Cutlass better than the wimpy sound of the V-6 engines in our present Toyotas.
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Can’t find the pic, bud polished his aluminum canoe to a mirror finish, Looked great, have not found an easy solution for our old grumman canoe, There are polishers and let it goers, I seem to be on the let it go side of the fence.
Hey what else is there to do? Just try a little corner and you might like it. I highly recommend Flitz. And its available from the Rust Store somewhere right there in Wisconsin.
Speaking of 'Stainless Steel" I bought a Charbroil stainless steel gas grille, made in China of course. I was quite perturbed to read the directions that say, store inside or cover so the stainless steel doesn’t rust.
Shouldn’t they change the name of whatever it is made of.
By the way all the less expensive Weber grills are made in China now. THe good old US name means nothing to me if they are selling cheap Chinese goods at high prices. Even Vise grips are made in china now and it looks like they have made the needle nose vise grips shorter and wider to make up for the inferior steel.
Is Char Broil the grill equivalent of a Harbor Freight tool and Weber the equivalent of Snap On?
Just today we were looking at a new Weber. I got this one as a gift for my 30th birthday. I’m now 50.
My wife estimates this grill has prepared over 1600 meals and it made dinner for us tonight. I also still use the Snap On 3/8 air ratchet I bought in 1996.
Buy the best, expect it to last.
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I would call the Char Broil the Chinese Craftsman equivalent, The Webers used to be the SnapOn equivalent but now the less expensive ones (anything under $1200 last time I looked) are made in China.
The Char Broil I got was a 4 burner and It cooks well and gets plenty hot to sear a steak and was less than $200 The $800 Weber that was smaller than the Charbroil was made in China and I just could not make myself pay $800 for a Chinese grill. I suppose I could have gone for the $1200 model, but I doubt if I have 10 years left, let alone 50.
I’ve had a few Snap-On air tools refurbished over the years. Definitely worth it to me.
I’ll do that before buying Harbor Fake air tools
Some of the Ingersoll Rand air tools are pretty good, but that’s as low as I’ll go
Believe it or not, that ratchet has never been sent out or repaired. I’ll grease the head when I think about it and oil it regularly, but that’s it.
Where it’s manufactured has very little to do with the quality, it’s the specifications for the materials being used. Along with saving on labor, they have also cheaped out on the materials compared to things of years past. All the vast majority of consumers care about is purchase price. Not many consider longevity. And almost no one wants to regularly clean a grill so they leave them go until it’s essentially junk and get a new one.
I broke down and bought an $850 Weber a couple years ago. It’s a beast, The cover is super heavy, everything is thick gauge metal… I bought it because I have two other Weber grills (charcoal kettle 25 years old and a smaller Q grill that’s 12+) and they last longer than others for me. Like everything though, they don’t make them like they used to…
There are many formulations of stainless steel. Some magnetic, some rust. I have some stainless used in the manufacturing of bottling machines. It’s impervious to anything, including cutting it. I use it as a backstop for my garage grinder 
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It’s called stainless steel because it rusts far less than carbon steel. There may always be a rust blush that shows up from time to time. It can be removed by abrasion or mild acids. If a little rust blush is not acceptable, the surface can be passivated to chemically oxidize it. This might not be something you want to attempt at home. It’s usually done with a strong, hot nitric acid solution.
It may be an industry standard to call this material stainless steel, but it should not be used for things that are used outside and the name itself is misleading. Call it rust resistant steel.
The stainless steel trim pieces on my son in law’s 50 Chrysler look like new after 70 years.
There are several levels of stainless steel. Very few levels will NEVER rust.
I bought my weber used for $35 maybe 15 years ago. New flavorizer bars when I got it, they did not survive the trip. New grates this year and a new knob. Like on old car expect some maintenance.
Maintenance yes, but the whole lid should not turn brown in a tear if not covered. The stainless trim on by son in last 50 Chrysler does not have a spot on it in 70 years.
Grill sits outside uncovered, looks ok to me, no stainless steel though.
Yes, I have had cast aluminum and enamel coated grills that held up for years until frame rust weakened them but I find it ironic that the least suitable cover material seems to be stainless steel.
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