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Old 19th January 2011, 03:41 AM   #7
Montino Bourbon
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Location: Santa Barbara, California
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Yes, I was following that one too; a very interesting discussion. I'm just wondering whether the silver on this is “patinated” and should be left that way (it's definitely “patinated”) or “dirty”.

How would it be treated in its place of origin? Does anybody know how a person from that area would keep something like this?

To polish or not to polish, that is the question!
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