Considering Selling No4Mk1. Need Price Advice

bluemike807

CGN Regular
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Location
Eastern Ontario
Well, fell on some hard times and it looks like some of the guns need to be sacrificed for the greater good. I know I'll regret selling this, but there are many others like it... this one is just mine, is all. Maybe when times are better, I'll get another.

Considering selling my English-made No4 Mk1/2*. Full Wood, which is in excellent condition. Apparently was redone with Tru-oil (not by me, but the dealer I bought it from). Metal is immaculate with very strong, deep original blueing. All parts matching, no rust anywhere.

Bore is likewise immaculate. 5-groove, mirror shine, crown is perfect. Has shot mostly cast reloads and there is no leading to speak of (thoroughly scrubbed with foaming bore cleaner). Most accurate rifle I own but admittedly a bit of a safe queen, too scared to take her into the bush.

Comes with an original military sling (as far as I know, the original one issued with the rifle).

What should I be asking for this? I know every man has his own biases, but this really is a beautiful gun.

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Look at it like this, friend.

You need the money, right?

Okay, you sell the rifle, get, what?, 400 bucks for it.

Time you get back on your feet again, might be 3 years until you feel good about buying another very pretty Number 4.

Except that the price has gone up 50%.

So now you can't afford it.

Believe me, friend, I've been there. And yes, I DO remember straight-pull Mannlichers and Werndls at $12 and Remington Rolling-Blocks at $7.98 and racks and racks of mint, unfired Kar 98ks at $27 and racks of Kar 43s at $65.

But they are all gone now.

Did you know that, even with prices the way they are today, you can make a darned nice spaghetti dinner, with a good meat sauce, for just over a buck a plate? For that money it won't STUFF you, but it's sure as heck ENOUGH. And it tastes good. The Italians have some great dishes, and most of them aren't expensive to MAKE; they only BECOME expensive when you eat them in a fancy ristorante. Capisce?

Give it a try..... and be sure to cook your pasta "al dente".(It should still have some chew to it; Canadians overcook pasta and overcooked pasta is blech!)

But hang onto that lovely rifle with the smokey-walnut furniture or else you'll be kicking yourself in the butt for the next 30 years.

I know.
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