Router Bit Questions?

JoeyInCali said:
The thin wing cutter cuts so smooth even on a 100 thou pass, you'd be amazed.
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Well eventually I will still try them I'm sure, but at this point I'm still amazed By what I'm getting now, far better then I had expected. Seriously 400 to 600 is more then enough to finish them off. Personally, I could shoot with one straight off the router, but some sanding would polish & finish them off nicely. I can cut as thin as I want also with no issues. I could probably cut deeper, but on My initial cuts I'm making 3 passes anyway. I even ran My carraige manually for one pass instead of under power, and the shaft still came out smooth.


By the way, I'm curious what diameter are others taking the ferrule end down to on the initial cut?:)

Thanks, Greg
 
Sheldon said:
I normally don't put the ferrule on until after the shaft is at finish size.
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LOL:D :D Me neither, You know what I mean Sheldon;) How hard of an initial cut? I'm just wondering how hard of a cut I'm cutting on them at first compared to others. I'm sure It's been discussed. If I remember correctly you mentioned hard cutting yours before, correct?

Greg
 
Sheldon said:
I normally don't put the ferrule on until after the shaft is at finish size.
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I always start with 1" dowels and take a total of 8 passes,. I bring them down to 17mm on the first pass. After this every 6 weeks I take them down a half mm a pass until 13.5mm and then they just hang until needed. When needed I add the deco-rings and ferrule, fit to butt and then make the final pass bringing ferrule and shaft down together. I use a saw blade shaft machine of my own design though, not a router.

Although there is no reason to do so, I once turned a shaft from 1" down to a finished size of 10mm in one pass just to see if I could.

Dick
 
Thank you sir,

I am at around 19mm, so I guess I could take alittle more. 19mm has held on test pieces, and I can skim a 1/2mm in a pass after resting, so I was wondering If I would be taking risks, in cutting a hair more. Thanks for the info.

Greg
 
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