Hollowpoint Okay To Use?

dart368 · October 11, 2012, 08:37:39 AM

I have a chance to get some lead hollowpoint .38 rounds. They are not jacketed. Are they okay to use?

Stu Kettle · October 11, 2012, 01:15:18 PM

Use for what? For SASS it's OK as long as there is no jacket or gas check.

Shotgun Franklin · October 11, 2012, 05:13:00 PM

If you plan on using'm in a lever action rifle you need to try'm first.

Deadeye Don · October 12, 2012, 05:55:02 AM

For NCOWS not ok.

Bugscuffle · October 12, 2012, 03:41:25 PM

Hollow points are usually hard cast bulets, so check with your local club and the range to see if they are allowed. Remember that YOU are liable for any dammage to any targets that you shoot.

Delmonico · October 12, 2012, 04:54:04 PM

Quote from: Bugscuffle on October 12, 2012, 03:41:25 PM
Hollow points are usually hard cast bulets, so check with your local club and the range to see if they are allowed. Remember that YOU are liable for any dammage to any targets that you shoot.

Most store bought cast bullets are hard.

Stu Kettle · October 12, 2012, 06:09:07 PM

Besides, it's not hard bullets that damage targets, it's fast bullets. I've got a bing of steel targets in my back yard, & the nastiest dent I ever made in one of 'em was with the softest bullet I ever shot at them - a .490 round ball pushed by 100 gr of FF.

Bugscuffle · October 12, 2012, 09:24:41 PM

The bullet speed in SASS is regulated. There are limits to the muzzle velocity , so this is less of a consideration. No, I did not say that it was NOT a cosideration, I said it was LESS of a consideration. I shoot bullets from Missouri Bullets that have a Brinell hardness of 12. That's pretty soft.

Stu Kettle · October 12, 2012, 11:23:00 PM

Your store bought bullets at 12 are harder than mine cast from wheel weights at 11 and way harder than the pure lead round ball I mentioned earlier at 5.

Delmonico · October 13, 2012, 07:48:25 AM

I said most, I didn't say all, most and all are different words with different meanings.

Bugscuffle · October 13, 2012, 01:44:15 PM

Quote from: Delmonico on October 13, 2012, 07:48:25 AM
I said most, I didn't say all, most and all are different words with different meanings.

Sorry Pard, but who was this message for? I can't find the word "all" in an of the posts on this thread.

P.S. Those aren't noodles, they're dumplings.

Delmonico · October 13, 2012, 04:30:17 PM

Go ahead and check a bunch of different brand of bullets and see how hard most are. The majority of them are made out 92% lead, 6% antimony and 2% tin because it's the best alloy for mass casting.

As for noodles and dumplings I know the differance but I bet you don't, now those could have been dumplings but were noodles because of the way they were used and cooked. So go aheand and explain me the differance, I doubt you know, but the guys who ate them knew they were just large noodles.

Stu Kettle · October 13, 2012, 05:20:06 PM

Quote from: Delmonico on October 13, 2012, 04:30:17 PM
the guys who ate them knew they were just large noodles.

& they were delicious

Delmonico · October 13, 2012, 06:38:47 PM

Quote from: Stu Kettle on October 13, 2012, 05:20:06 PM

& they were delicious

The dumplings Thursday night were also good.

Stu Kettle · October 13, 2012, 07:24:47 PM

Quote from: Delmonico on October 13, 2012, 06:38:47 PM
The dumplings Thursday night were also good.

They were, but not near as good as the noodles.

Wait a minute. Weren't we talking about bullets?

Delmonico · October 13, 2012, 08:32:07 PM

Quote from: Stu Kettle on October 13, 2012, 07:24:47 PM
They were, but not near as good as the noodles.

Wait a minute. Weren't we talking about bullets?

Yeah but "most" of us know that "most" store bought cast bullets are fairly hard.

Then someone came along who wasn't there and didn't eat and tried to tell me I didn't know what I made and what we all ate. I still think that picture is of me making noodles, I do believe these are beef and noodles:

Of course I could be wrong, and that might not be a peach cobbler next to them.

Stu Kettle · October 14, 2012, 07:23:35 AM

Can't say for sure on the cobbler - after a second plate of noodles I didnt have room for cobbler.

I do know that I've never been to a range where they asked me how hard are my bullets. The only requirements have been: lead, no jackets, no gas checks, & a limit on velocity.

Delmonico · October 14, 2012, 08:50:13 AM

If my memory serves me right, the cobbler remained untouched till supper.

Hardness with out high velocity makes little difference on the damage to steel, the shape and size of the front of the bullet does to some extent. Also the hardness of the alloy makes a lot of difference on whether the bullet breaks up into pieces or simply flattens.

Bugscuffle · October 14, 2012, 02:20:16 PM

Delmonico - Back off there Pard! There is no need to start an argument over any little thing that I write. I'm sure that your noodles were great. In response to your suggestion, yes I do know the diferrence and I have made a ton of pasta of diferent shapes and sizes, angel hair, spagattini, pilmeni, canoloni, dumplings, lasagna, etc. to wit:

Dumplings:
   2 cups all-purpose flour
   1 teaspoon salt
   Ice water

Noodles:
1 cup of flour and 1 egg. Make a pile of flour and make a hole in the center of the pile. Break one egg into the hole and using a fork, gently and slowly to mix them together going around the edge of the hole until you your dough is at the right consistency. If it is too thin put in more flour and i it gets too thick put in a little more egg.

Noodles, lasagna noodles, canaloni tubes and the long pastas are all made with noodle dough. Dumplings are made with water and without the egg. Those were noodles? O.K., I was wrong, but they sure did look like dumplings.

Delmonico · October 14, 2012, 02:53:45 PM

You are the only one in a tizzy, poke fun and expect it to be poked back, simple. Sorry it's deeper than that, those could have been dumplings if I laid the noodles on top and steamed them, boil them in broth and they are noodles. My potatoe dumplings have egg in them and Stu ate them last year with kraut and pork.

Go more international and some dumplings are fried, or boiled or both. It's not that cut and dried, I took it as a fun poke and poked back, yer up next.