Slitherine

I have had some questions about how I base my minis, so I have put together a basing tutorial, you can find it at my wargaming blog Dalauppror

Dalauppror wrote:I have had some questions about how I base my minis, so I have put together a basing tutorial, you can find it at my wargaming blog Dalauppror

The basing looks great Dal, but the paintjob is very basic

Ian

Dalauppror wrote:I have had some questions about how I base my minis, so I have put together a basing tutorial, you can find it at my wargaming blog Dalauppror

Thanks for the tute Dal, I appreciate it. Since I'm a 'paint first then base' school, I wonder how it would go by doing the basing after the painting. I don't see much of an issue with it, it's not like you're doing anything that NEEDS to have the figures blank except the spray painting, which you can achieve by brush painting black as well.

Will let you know how I go .

Ian

thanks for this

and your web site, one of my favorite

I've just reached the conclusion I need to be painting bases before I add the sand....but why black rather than the dark brown?

Thanks !

[quote="DaiSho]
I wonder how it would go by doing the basing after the painting.
[/quote]

For me it works beter to do the bases first. I dont want to risk to get base paint on my newly painted mini....

The black base colour comes with the spraying...but I alsoe like then you can notice the black on the base like "Shadows".

Best regards Dalauppror

Dalauppror wrote:Thanks !

DaiSho wrote: I wonder how it would go by doing the basing after the painting.

For me it works beter to do the bases first. I dont want to risk to get base paint on my newly painted mini....

The black base colour comes with the spraying...but I alsoe like then you can notice the black on the base like "Shadows".

Best regards Dalauppror

I just thought of another advantage (which knowing me would turn quickly to a disadvantage).

Advantage, if you have some based and black undercoated mini's you are then able to PLAY with those minis, even unfinished.

Disadvantage, I'm less likely to finish the minis

Ian

Here an example of my bases:

(Photo is not good, but I have to do it quickly because I'm in hurry).
I used a pasta with pumice stone. I spread it on my base (I use wood bases very thin) and then I put my painted miniatures. I use also a bit of glue (vinyl glue) but some friends of mine don't use it at all. When this pasta dry, the miniatures are firmly attached to the base. Still better, you don't see the tin base of each miniature because you can sink it in the pasta. Still, still better there isn't anything glued to the base, so no sand or flock which, after some time, detach from the base.
I paint my bases with a dark brown (something like "Terra di Siena bruciata") then I dry brush a sand colour. Next I dry brush a couple of green colours, one deep green and one light green.

P.S. the bases in this example are not my best, but in this moment I'm using them in a campaign at my club. I have not many because I use this system since little time.

pasta with pumice stone

Hmm, tasty

Seriously though, does the pasta not come detached from the base, what sort of pasta is it?

Seems like a brilliant idea. And if you are stuck in the wilderness you can eat them.

DaiSho wrote:
Advantage, if you have some based and black undercoated mini's you are then able to PLAY with those minis, even unfinished.

Disadvantage, I'm less likely to finish the minis

Ian

Then the base is ready I feel like much of the mini already is finished...

Me and my friends usually dont allow gaming with unpainted minis, it´s destroys the game feel to play with unpainted minis and we allsoe try to play more or less "historical" fights: ancient armys vs ancient, medieval vs medieval etc.

philqw78 wrote:

pasta with pumice stone

Hmm, tasty

Seriously though, does the pasta not come detached from the base, what sort of pasta is it?

Seems like a brilliant idea. And if you are stuck in the wilderness you can eat them.

AARGHHH! Not a brilliant idea to eat it, even in the wilderness!
The pasta I use is a Vallejo product. On the packaging I found this product name: "Piedra pòmez 599". Below I found "COARSE PUMICE". Even below "Heavy paste of pumice stone and acrylic resin for obtaining extra rough textures". It looks awful to taste from the description, not to say if you look and smell it! I own a pot of 250 ml. I cannot make the conversion in ounce, but 250 ml is 1/4 of litre and a litre is near 2 pints. I bought a pot for less than 10 euro and I have still an half of it after making some tens of bases. I consider it a good investment
I don't know if pasta can detach from bases. But, judging it from my experience and from its behaviour when it dry on the base, to detach from base you need TNT

P.S. I never try on cardboard, but I suppose it is not suitable because I fear when it dry cardboard can fold. This is the reason because I use wood. I use wood also because I can use base very thin, that I like more than thick ones because miniature appear to be on terrain, not on an unrealistic pedestal.

philqw78 wrote:

pasta with pumice stone

Hmm, tasty

Hey, this is totally OT, but beware when you talk about pasta with me. I'm Italian and I can discuss for hours about pasta menu
Seriously!

So its not as simple as using the wifes left over lasagne sheets then? Credit crunch and everything, thought I'd found a way of saving some money.

philqw78 wrote:So its not as simple as using the wifes left over lasagne sheets then? Credit crunch and everything, thought I'd found a way of saving some money.

Not sure I understood all, but anyway my answer is not, it isn't so simple. In Italia, we have more pasta's menu in a single county that different beers in all UK.

marioslaz wrote:

philqw78 wrote:So its not as simple as using the wifes left over lasagne sheets then? Credit crunch and everything, thought I'd found a way of saving some money.

Not sure I understood all, but anyway my answer is not, it isn't so simple. In Italia, we have more pasta's menu in a single county that different beers in all UK.

Well, in the UK they only have one type of beer. Warm and horrible .

Now, if you come to Australia...

Talking of food though, there is an Italian restaurant that I go to which serves the best Italian food. I can say that because a friend of mine who lived in Italy says that it is almost perfectly identical to what they serve in Milan. I'm sure Mario (if he's not from Milan) will say that Milanese food isn't REAL Italian food . Anyway - I go to the restaurant each time and think to myself 'I'll have to try something different', but I just CAN'T go past their Pepper Verde. Call me a creature of habit or something, but it is just absolutely gorgeous. So much so that my Viking horde will no doubt have to lead an invasion of Italy just to get the recipe. Hell, while we're there we might as well take the chef too.

Ian

here is my Basing tutorial.


Step 1: Superglue the minis to a base, I use 2mm MDF.


Step 2: Use PVA glue to attach sand to the base. I use Citadel sand code 66-42 (But Citadel have recently changed the zize of the sand so a sligthly bigger sort...)


Step 3: Undercoat in black. I use Citadel Sparypaint.


The old brushes I use.


Step 4: Drybrush with Vallejo U.S.A. Tan-Earth 134/874. Or get some cheap water based brown paint.


Step 5: Brybrush with Vallejo Ochre Brown 127/856. Or get some cheap water based ochra/yellow paint.


Step 6: Drybrush with Vallejo Buff 120/976


Step 7: Paint some rocks with Vallejo London Grey 161/836.


Step 8: High light the rocks with Vallejo Medium Sea Grey 158/870


Step 9: Use PVA glue and Flock the Base with Gren Flock. I use Citadel 66-41


Step 10: Tidy up the minis and the base edges with black.
And now it is just the painting of the minis left:)

DaiSho wrote:Talking of food though, there is an Italian restaurant that I go to which serves the best Italian food. I can say that because a friend of mine who lived in Italy says that it is almost perfectly identical to what they serve in Milan. I'm sure Mario (if he's not from Milan) will say that Milanese food isn't REAL Italian food . Anyway - I go to the restaurant each time and think to myself 'I'll have to try something different', but I just CAN'T go past their Pepper Verde. Call me a creature of habit or something, but it is just absolutely gorgeous. So much so that my Viking horde will no doubt have to lead an invasion of Italy just to get the recipe. Hell, while we're there we might as well take the chef too.

Ian

Pepper what? Pepper is an English word for Italian pepe or peperone (I suppose the latter) and verde is an Italian word which means green. So I assume you are talking about Green Pepper (Peperoni verdi) [Peperone = vegetable, Pepe = hot spice; in Italy I know pepe black or white, not green, so I think Pepper here means peperone]. I personally knows at least 3-4 different way to make Peppers (just to let you know: we have green, yellow and red peppers). I don't want to go further, I already outscored you 3500 to 200 years old artifact (remember the grave I can touch ) and I don't want to dishearten you too much.

marioslaz wrote: Pepper what? Pepper is an English word for Italian pepe or peperone (I suppose the latter) and verde is an Italian word which means green. So I assume you are talking about Green Pepper (Peperoni verdi) [Peperone = vegetable, Pepe = hot spice; in Italy I know pepe black or white, not green, so I think Pepper here means peperone]. I personally knows at least 3-4 different way to make Peppers (just to let you know: we have green, yellow and red peppers). I don't want to go further, I already outscored you 3500 to 200 years old artifact (remember the grave I can touch ) and I don't want to dishearten you too much.

Yes, in the menu it is probably pepe verde. It is a nicely done steak with green pepper sauce. Very nice.

Ian

marioslaz wrote:

philqw78 wrote:So its not as simple as using the wifes left over lasagne sheets then? Credit crunch and everything, thought I'd found a way of saving some money.

Not sure I understood all, but anyway my answer is not, it isn't so simple. In Italia, we have more pasta's menu in a single county that different beers in all UK.

I beg to differ.

http://www.swipes.co.uk/beerlist.cgi

And that is just those that are bottled. Keg and cask will probably double that at least as many independant brewries don't bottle but sell in barrels to the pun trade or polypins (or smaller or larger) to the public.

And here a list of Breweries can be found using the link (click on 'Brewery' - top left):
http://www.greatbritishbeer.co.uk/

Even if they do only 1 beer/lager/ale each then that might just be match the past variants, but most breweries do at least three products.

That said, Italian food is better fro basing as I use polenta and watered down PVC glue.

Steve P

stenic wrote:

marioslaz wrote:In Italia, we have more pasta's menu in a single county that different beers in all UK.

I beg to differ.

OK, I exaggerated a little, but just a little

stenic wrote:That said, Italian food is better fro basing as I use polenta and watered down PVC glue.

Steve P

What do you do with polenta and glue?
Man, you are talking with one whom mother was from Veneto, the home of polenta! I made polenta last time less than a week ago. But I make polenta with a pressure cooker, while my mother an my grandma made it with standard pot and they spent over 40 minutes to mix polenta with a wood spoon.

P.S. can we open a forum FoG and Italian food?