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Cleaning a guitar requires only a few materials. A soft cloth, like an old t-shirt or a sock, will do the job well, along with some water, glass cleaner, and a guitar polish that contains pure carnauba wax. An electric guitar can be cleaned in the same way as an acoustic. If you want to do a heavy duty cleaning on your guitar, you can use white distilled vinegar -- this is a safe product that won't damage the finish on your guitar. You should avoid most household cleaning products that contain silicone, heavy waxes, lacquer thinner, and bleach. All purpose cleaners and furniture polishes are also products you should avoid as they can damage the finish on your guitar. Avoid using paper towels to clean your guitar as they can scratch the guitar's finish, especially if it is a lacquer or shellac French polish. Using a cloth that has been laundered many times will work best because it should be mostly free of lint. Before your begin the process of cleaning your guitar, it's a good idea to remove the strings so that cleaning your fretboard becomes an easier task. When you change your strings, that may be a good time to clean your guitar. Make sure you only remove a few strings at a time so that you don't mess with the neck tension on your guitar. It's important that you remove your strings on your guitar, because as you are cleaning the rest of the guitar you don't want any cleaning products to come into contact with your strings. Your strings should be free of any oils, polishes, or damp cloths that you may use while cleaning. It can be tempting to display your guitar or to leave it out on its stand when you aren't using it, but the best way to protect your guitar and keep it clean is to put it back in its case. If you feel like you need to leave your guitar on its stand so you will remember to play it, make sure the room it is in has about 50 percent humidity. Little humidity can dry the wood out on your guitar, causing the fretboard to shrink and flex. If your guitar does show signs of drying out, you can purchase a guitar humidifier and place it in the body of the guitar. Exposing a guitar to humidity can help restore its original look. Vintage guitars with a nitro finish will change color or develop a sheen or patina over time as part of the normal aging process. You want to avoid using polishes on these guitars as they can remove these finishes. Clean your vintage guitars simply with a cloth and a little bit of water.

summary: Gather your materials. Remove the strings. Store your guitar when it's not in use. Take extra caution with vintage guitars.

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Then, add an inch to all sides to provide room for a seam. Determine the width of the bag. Decide on the height of your bag. Double the height to determine the length of your fabric. For example, a 20" by 10" bag will require a piece of fabric that is 40" long and 10" wide. Add 1" to all sides. A piece of fabric 40" by 10" becomes a piece that is 42" by 12". This provides enough room for the seams. The fabric should be facing right side up on your work surface. Bring the bottom edge of the fabric up to meet the top edge. This will put the inside of the fabric on top. Leave the top of the fabric unpinned. Hem the folded down edges. Locate the stitch about 4" down from the opening. Fluff the top to make it look more appealing.

summary: Determine how large your gift bags need to be based on what you are putting inside. Mark the measurements on your fabric with a pencil and cut the fabric with sharp scissors. Fold the fabric in half. Pin the edges of the fabric about 1" into the fabric on 3 sides. Stitch each of the 3 sides that you have pinned together. Fold the top raw edges of the fabric down. Turn the bag inside out. Cut a length of matching ribbon about 12" long. Stitch the midpoint of the ribbon to the outside of the bag. Place the gift materials inside the bag. Tie the ribbon around the top hem of the fabric bag.

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If the oyster is open and doesn't close when tapped on the shell, do not buy it. To test closed oysters, knock two of them against each other -- if they sound hollow, don't buy them, as they've already died. Fresh oysters should feel heavy and full with water, and dead oysters will be light and empty. Fresh oysters should smell like a sea breeze. If they are fishy or odd smelling, don't buy them. If you need to store oysters, cover with a damp cloth in the fridge. Do not cover or seal with plastic wrap -- oysters are living creatures and cannot be suffocated! a thick, dull-pointed blade for shucking. While you can use any knife, chances are good you'll break them beyond repair if you aren't careful. A dedicated oyster knife is, by far, the most efficient way to proceed. Be sure to really get in there, scrubbing away any excess dirt and sand. When done, leave them in cold water as you shuck, keeping them cool as you work. Note that, while this cold water will drown the oysters, you are about to cook them. As long as you are shucking right before cooking, it will be fine. This allows you to drop the oysters, along with their desired liquids, into a cooled area while you work. Shucking takes some time, and you do not want your shucked oysters to go bad while you're at work on the other ones. Look lengthwise across the shell. You should see where the two halves meet, with one shell is relatively flat and the other has a rounded belly. The rounded half is the bottom of your oyster. It can be hard to find on some oysters, but some practice will make it apparent. The hinge is where the two shells meet. Position the towel so that the hinge faces your dominant (cutting) hand. You want the oyster in the towel like a hotdog in a bun. This towel will protect the hand holding the oyster down and keep things from sliding as you cut. You are not trying to drive the point into the oyster. You're just trying to get a "foothold" in the hinge, which will allow you to use the knife to pry the shell apart. It can take some time to find this sweet spot, but all oysters have them. " Again, this isn't brute force -- you're not jamming the knife into the shell so much as using it to create space between the two shells. Keep working the knife up, down, and around until you feel the oyster yield and pop. Once you've got the oyster started, push the knife slightly further in and twist 45-degrees until the wide part of the blade prying the shells open. When done, whip your knife off on the towel to remove any extra mud or dirt stuck in the hinge. Keep the belly of the oyster flat on the towel to ensure none of the liquid drips out. This cut severs the muscle keeping the oyster closed. Simply cut across, using the top shell as your guide. The oyster, tucked safely in the belly, will await with its liquids as long as you keep it steady. If, upon opening, you smell a fishy smell from the oysters, toss them out. Use your knife to pry the oyster out of the bottom shell, juices and all. Check to make sure no bits of shell flaked off into the oyster meat, then simply dump everyone into your bowl and keep shucking. If you find a tiny little crab in the oyster, just toss it out -- these little oyster crabs won't affect the final flavor or freshness of the oyster.
summary: Only buy fresh oysters if they are closed tight, or close immediately when touched. Purchase an oyster knife: Rinse and scrub all the closed oysters under cold water. Set up an ice bath by filling a large bowl with ice and water and nesting a smaller bowl inside of it. Find the bottom of the oyster and place it on a small towel. Using half of the towel, cover up all of the oyster but the hinge. Poke the tip of your knife into the hinge, searching for a place you can easily pry the shell apart. Twist and pry the knife to lift the shells apart, prying until they "pop. Turn the knife perpendicular to the oyster to pop it open even more. Cut along the flat top shell to completely open the oyster up. Dump the liquid and oyster in your cool bowl, toss the shell out, and repeat.