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How to Chop Tops
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Bibliographic Detail
Publisher Wolfgang Productions
Publication date February 15, 2008
Pages 144
Binding Paperback
Book category Adult Non-Fiction
ISBN-13 9781929133499
ISBN-10 1929133499
Dimensions 0.25 by 8 by 10.75 in.
Weight 0.80 lbs.
Availability§ Out of Print
Original list price $24.95
§As reported by publisher
Summaries and Reviews
Amazon.com description: Product Description:

Chopping a top is an essential part of building a hot rod. The planning, the preparation, the actual cutting, and then the reassembly, each step must be completed correctly or the entire project will be in jeopardy. This book gives the reader six, start-to-finish; top chops that show each step in the process, from paper sketches to the final welding. Readers can use the examples shown in the book to perform their own chop while avoiding the mistakes that first-time builders often make.

This book contains more than photo sequences, and also includes interviews with professional hot rod builders who help to explain the fine points of cutting and welding. As they explain, careful planning, followed by cautious execution, can reduce the amount of work enormously, and ensure a positive outcome a very cool hot rod with a chopped top.



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Paperback
Book cover for 9780130914712 Book cover for 9781929133499
 
The price comparison is for this edition
from Wolfgang Productions (February 15, 2008)
9781929133499 | details & prices | 144 pages | 8.00 × 10.75 × 0.25 in. | 0.80 lbs | List price $24.95
About: Chopping a top is an essential part of building a hot rod.
With John H. Jackson, Vernon A. Musselman | from Prentice Hall (June 1, 1987); titled "Business: Contemporary Concepts and Practices : Student Learning Guide and Applied Readings"
9780130914712 | details & prices | List price $20.00
This edition also contains Business: Contemporary Concepts and Practices : Student Learning Guide and Applied Readings
About: Business: Contemporary Concepts and Practices : Student Learning Guide and Applied Readings [paperback] Jackson, John H.

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