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Salt shaker

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sean logie05/02/2017 15:15:52
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588 forum posts
88 photos
First proper functional thread and happy with end result. Helped by also having my new to me mitutoyo calipers . I have two micrometers coming this week ,so that will be something else to learn . Hats off to you guys who do this for a living . I appreciate every time I use my Fortis how much skill it takes to complete accurate finished work pieces (first time) unlike me who had two attempts at threading the top piece of the shaker lol . Any critique welcome . I'm here to learn .


Sean
Ian S C06/02/2017 11:25:31
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7447 forum posts
230 photos

Sean, looks good, As a self taught lathe operator, I get a sense of achievement when I get a internal and external thread to fit. I think I would have made the thread on the top bit a little shorter, less twiddling in the kitchen when it comes to refilling, but there's nothing wrong as it is.

Ian S C

not done it yet06/02/2017 23:51:28
3451 forum posts
15 photos

Over 500 views and only one other reply! I would suggest the thread is almost entirely disfuncional!smiley

No pics, post meandering, no directions to any pics, no size, no material info. Only a few might know or work out that the pics are in an album and the thread at the start of the thread is the lid thread and not the posting!

Lou

sy design. The removable filler should have been at one of the grooves, so no joint would be seen. One hole is often used for a salt cellar or the holes spell a large 'S' for salt In a bigger hole size than for a pepper pot. It should be stainless - damp salt attacks all sorts of metals and a high chrome and nickel gra

de of stainless is even likely required (even silver salt cellars need to be lined to prevent corrosion)

.

C'mon, help us out if you want some hi

nts.

Looks alright for a first attempt. Making the first is a pain. If you were to make ten at a time, the method would soon be refined and, as they say, 'practice makes perfect'. You will get used to the lathe - and the cutters, speeds, depth of cut, feed rate, etc - and as experience increases you will wonder why that first project took so much effort?

Soo, it was the thread which was lousy, not your salt shaker. smiley

Ian S C10/02/2017 10:52:46
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7447 forum posts
230 photos

Sean, now make the pepper shaker, the exercise is to make the screwed tops interchangable, and the two shakers a pair.

Ian S C

Neil Wyatt10/02/2017 11:45:01
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16641 forum posts
687 photos
75 articles

Might attract more comment with a photo (well done Sean):

Sean has 70 photos in his albums so users are probably put off by the thought of a long search... as it happens it was the first.

Neil

sean logie10/02/2017 11:45:58
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588 forum posts
88 photos
Are you setting me a challenge Ian


Sean
Vic10/02/2017 12:46:19
2290 forum posts
11 photos

Nothing like jumping in at the deep end for me. My first lathe cut thread had to be good enough to withstand 200 Bar air pressure. I think I used Titanium for that one as its what I had in stock. The second one only 60-70 Bar in brass. smiley

Bazyle10/02/2017 12:59:29
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4751 forum posts
187 photos

Good achievement for someone who has only had the lathe for a short time and much of that was making it work, especially considering the number of people who are nervous to cut threads at all.

I'm sure given his collation Sean is well aware of the problems of damp salt and keeps it as I do on the storage radiator/Aga/woodstove. Actually I have taken to getting extra salt sachets at the canteen to save some of that bother. You can always make the holes bigger and call it a sugar shaker laugh

sean logie10/02/2017 13:10:22
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588 forum posts
88 photos
Thanks Bazyle ,I'm fascinated how something so old can still be so accurate ,accurate enough for my needs at least .

Sean
Neil Wyatt10/02/2017 13:12:53
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16641 forum posts
687 photos
75 articles

Odd things are happening... it was reporting 70 photos on Sean's account earlier, now only 20?

Neil

sean logie10/02/2017 13:14:14
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588 forum posts
88 photos
I deleted some just now .

Sean
Neil Wyatt10/02/2017 14:36:11
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Moderator
16641 forum posts
687 photos
75 articles

Thanks Sean, I thought it was a website wobbly!

There's nothing wrong with having lots of pictures, but if you want to use them in a thread use the black 'camera' icon in the top row of the 'add post' box.

Neil

Edited By Neil Wyatt on 10/02/2017 14:37:33

roy entwistle10/02/2017 15:58:53
1046 forum posts

Bazyle Dried peas added to the salt absorbs moisture

Roy

Ady110/02/2017 16:14:42
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3463 forum posts
513 photos

Or dried rice, works for me

Neil Wyatt10/02/2017 18:51:45
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Moderator
16641 forum posts
687 photos
75 articles

You need free-running table salt with 1% sodium ferrocyanide in it.

What was the brand with a blue label and boy pouring salt on the tail of a chicken?

Keith Long10/02/2017 18:59:26
793 forum posts
10 photos
Posted by Neil Wyatt on 10/02/2017 18:51:45:

You need free-running table salt with 1% sodium ferrocyanide in it.

What was the brand with a blue label and boy pouring salt on the tail of a chicken?

Cerebos

sean logie10/02/2017 19:16:25
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588 forum posts
88 photos
With respect this subject isn't about what salt I should use ... normal table salt will be fine ....


Sean
Bazyle10/02/2017 19:16:26
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4751 forum posts
187 photos

And baking soda but these things can only absorb so much water and Devon just ain't that dry in winter. I'm not sure what strange thing put 'collation ' in my earlier post. I did of course mean 'location' which I believe may be even wetter than mine.

Ian S C11/02/2017 10:56:28
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7447 forum posts
230 photos

No challenge, just a suggestion for presents for next Christmas.

Ian S C

phil196201/03/2017 15:58:05
45 forum posts
4 photos

looks bob on to me I hope my first go comes out as good

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