Is there any reason I cannot re-use course and fine tumbling grit and the prepolish? After skimming off the plastic pellets and pouring the water off in the yard, it's easy enough to collect the grit. Why shouldn't I re-use it?
If you have grit left, you didn't run the cycle long enough. You're not getting all you can out of the grind. Or are you referring to the gray slurry. If that's the case, it isn't what it used to be - it has broken down by at least one stage.
Some folks will start a batch in 60/90 and let it run for months at a time. The silicon grit keeps breaking down all the way to polish stage. Maybe someone will chime in and let us know how this method works for them. My problem with that method is you don't get the same shaping as repeated cycles in the 60/90 grind would provide - but that could just be my preference. I re-charge with new 60/90 every week until I'm happy with the shape and texture before moving on.
I think some folks use a bit of the slurry from the old batch into the new batch to jump start slurry formation. I've never found the need myself. Most everyone re-uses polish though - it doesn't break down like grit.
Post by rocklicker on Oct 20, 2009 16:25:43 GMT -5
Hmm, if it's still coarse grit then yes, you aren't spending enough time in the coarse grind, or you need a better mix of rocks vs. grit carriers aka small rocks, chips. If you still find you have leftover grit then you are using too much. Better to not waste grit if you can help it. I like the idea of jumpstarting the next batch with used slurry. Steve
When I'm rinsing out barrels I let the water run into the barrel and take the rocks out by hand rinsing them off as I go. The tumbling grit settles to the bottom and can be reused. It's not as aggressive as brand new 60/90 but if you have about 25% old grit and 75% new grit you'll get good results. Washing out your barrels this way gives you a good idea of how your grit is being used up so you can time your barrel clean outs better.
Also, if you put an old cookie sheet under the barrels while you're rinsing them out you'll catch a little more grit.
Rick Copeland Silversmith and Lapidary Artisan rockymountainwonders.com
Post by goldfeverdave on Aug 30, 2010 19:07:18 GMT -5
i dont use the 60/90 over its brokedown to much as far as the pre-polish and polish goes i use it over few more times works ok for me far as tumbing agates take good 2 weeks get the round size agates very tough
mr.mohs: I'm not going there Jean! just consider me a partypooper.... moslty
May 21, 2015 17:09:19 GMT -5
drocknut: ROFLOL rock poop, too funny.
May 21, 2015 20:48:24 GMT -5
Fossilman: Oh boy-I think a person would need Preparation "Grease" instead of H!!!! OUCH I say!!!! LMAO
May 22, 2015 9:11:52 GMT -5
jakesrocks: Mike, knowing you, you'd probably find some sort of dish to cook them up in.
May 24, 2015 11:40:15 GMT -5
Fossilman: LMAO-but would the flavor be there....
May 24, 2015 15:42:51 GMT -5
jakesrocks: Flavor ? Rabbit raisin stew ? Of course the flavor will be there.
May 24, 2015 18:40:16 GMT -5
Fossilman: Country flavor......LOL
May 24, 2015 20:36:48 GMT -5
rockpickerforever: If you add enough chili peppers, just about anything is edible! 'Course, it helps if you ain't too fussy...
May 25, 2015 9:13:18 GMT -5
Fossilman: Jean-Habaneros and Manzanos..........Thumbs up
May 25, 2015 10:23:52 GMT -5
drocknut: OMG you all are just sick...lol
May 25, 2015 10:50:52 GMT -5
jakesrocks: Nah, hot peppers promote good health.
May 25, 2015 12:40:23 GMT -5
Don: kimchi makes everything better
May 26, 2015 16:26:07 GMT -5
mr.mohs: I ate Satay...it tasted real good !
May 26, 2015 20:08:08 GMT -5
Fossilman: Don,rotten cabbage??!!
May 27, 2015 0:29:18 GMT -5
May 27, 2015 8:49:41 GMT -5
Fossilman: I'm not much on Korean food...
May 27, 2015 9:40:28 GMT -5
mr.mohs: I'm real big on cabbage & chili--but don't care for rotten cabbage... what I mean is a bed of cabbage, dressed w/oil & vinegar, topped with a meaty beany chili chili...mmmmmgood™
May 27, 2015 9:45:31 GMT -5
Don: it's not rotten, it's fermented! sour, spicy, fishy, sweet, so good to eat
May 27, 2015 10:11:11 GMT -5
jakesrocks: Bleh !! Worked for a Korean once. Tried his home made kimchi. Never again.
May 27, 2015 15:17:02 GMT -5