How BIG is Yours?

 Is something big about to start?

It's not the size that counts .. It's what you do with it ..

practice, practice - Train & practice.

Stick with Glocks if you fancy ..

The important aspect of size is that you fit and are comfortable using your firearm.

That small and easily carried gun may be close to impossible to use ..

These come in .22" L.R and in 22 MAGNUM for US$300.

No doubt about it - your choice of self defense pistol is very personal - but you do need to try as many as you can and fire them on range before spending-up BIG. - Your neighbor's Desert Eagle might be great for him .. but if you are a small framed female with tiny hands and arthritus don't even think about it.

An engraved S&W 'Detectives Special' revolver in 357 Magnum is a good thing for slipping into a pants pocket and it's as pretty as they come .. but it is one pig of a thing to shoot and will hurt your hands with every shot.

You Shouldn't Do That To A Friend ..

We need to get a grip on these things and ideally, the trigger reach should be such that the finger placement is "natural" for hurried use.

There is one for you out there .. all you gotta do is find it. - A serious long term gun must be enjoyable to shoot.

There's nothing much new around - We've been doing this stuff for generations .. Making guns in a range of sizes that help our women and small people PROTECT THEMSELVES from bullies, rapists and thieves

- The oldest piece there above might be around, say 250 years old .. That's TEN GENERATIONS of sensible folk trying to balance convenience of carry, against ease of use - against strength of blow.

And the answer is .. ..?

For me a few years back it was a Glock 17x - then a four inch Ruger SP101 in 327 Magnum lit-up my face with a huge smile. - A heavy revolver in a moderate caliber is a civilized thing.

- Well if I were a younger Marty I'd be buying a Ruger-Marlin Thirty-Thirty and heading for the hills to harvest healthy natural food.

- The meat of even the lowly wild rabbit pest is preferable to fatty concoctions made from processed-adulterated wheat - synthetic grease margarine - with "cheese" made from powdered milk, caseinates, emulsifying phosphates, citrates and salts - that they market packaged in plastic & cardboard as 'pizza'.

The ingredients found in the sausage slice include processed dead animal, fat, bacteria, including Lactobacillus species and Leuconostoc species to break down sugars & produce lactic acid,  - plus salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart colour while slowing the growth of the Clostridium botulinum bacteria which causes botulism.

Do people actually EAT that stuff?

Are You Fit and Proper?

Are NZ Police 'FIT AND PROPER PERSONS'?

FIREARMS LICENCES FOR NZ POLICE.

Marty K.