I'm not going to argue with you. But, you cannot deny there is something special about doing it over and over again and maintaining that attention to detail and precision.
Cooking isn't hard.
For almost a hundred years Michelin Stars can tell you how good a restaurant and chef are. You can't get a star by opening a great restaurant. They send a team of inspectors/critics to eat there (anonymously, they pay their own tab) four times a year. If four consecutive visits come back with high enough scores you will get a star. Once you have a star they send their team every 18 months. If after ten visits you have a high enough score you will get a second star (nine years). The first star is a big deal. The second one is HUGE. A third star is by far the hardest to get, and represents everything that it took to get the first two, and a uniqueness that can't be found anywhere else at any price...
Getting a star is based on:
- Quality of the products
- Mastery of flavor and cooking techniques
- The personality of the chef in their cuisine
- Value for money
- Consistency between visits.
You have to do it very well and have all five to be considered for a star. On any given Sunday many restaurants can get the first four. Both chefs and restaurant owners will tell you that the most difficult one is #5. Most people can be great for a day. Being good every time the doors open and for every patron is where the biggest separation lies between greatness and mediocrity.
I would venture that under your tutelage and equipment it would not be overly difficult to preform all the operations to produce a precision rifle that shoots straight. Doing it right every time all the time is another matter entirely. Don't sell yourself short Mr. Lott. People don't buy your rifles because you can make a good one and you've made a couple of good ones. They buy them because it isn't a crap shoot, and their expectations will be met every time. THAT is a bigger dividing line than anything else.
There's a life lesson in there somewhere.