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Post by aimeesrockworks on Oct 4, 2017 11:04:27 GMT -5
Oh boy, haven't posted in ages! But I've had time to lurk more lately and get my flat lap back out of it's box.
I finally got to hunt, dig, and cut my own Thundereggs (Whistler Springs, Ochoco's OR), HURRAH! And now I'm attempting to polish the halves on my All-U-Need Flat Lap. I got a baby half mostly ok- about the size of a quarter, at least I was happy enough with the finish to give it to my husband as a prize.
1) I feel like it's taking FOREVER to get past 320 grit (I have a mix of the original sandpaper-style and metal diamond disc's). My first round of the 80 does take a long time and I'm okay with that since I'm using a tile saw to cut by hand. Is it silly to assume that a larger egg will make the grind time go up exponentially??
2) I've gotten close to where I feel I can move on to the next grit a few times only to suddenly notice new deeper cuts by contamination. But it seems to happen at points where contamination shouldn't occur. Haven't changed the disc, it's the same water in the drip system, etc. The outer rind always seems so much softer than the centers but am I mistaken? Do I need to run the eggs through a tumbler or something to super-clean them first?
3) Am I nuts for using a flat lap to grind 2-3" wide Thundereggs? Or does someone need a new toy - aka Vibrating Flat Lap??
Really frustrated by this little task that I thought would be easy... since all I need is a flat surface, not a nice dome or such.
the rougher the cut the longer it will take to get finished the 80 grit will leave deap scratches that take longer to smooth out the larger the surface area the longer it will take with a flat lap unless its of the vibrating kind cause then the entire surface is being ground at the same time
Yeah difficult if your saw leaves rough cut marks. I used to have one of those Richardson Rch high speed sanders. Sanded dry and had to use a vacuum and work outdoors as that is hazardous to your health. Got rid of that machine real fast. Polshed on a bull wheel which was a big slow 12" pad rig. Trick with the sanding wet or dry is to really keep the work piece moving in all directions and use a light touch so as not to just simply leave more scratches. Cross contamination can be a real problem too...Mel
Post by aimeesrockworks on Oct 14, 2017 17:30:39 GMT -5
I had to get these 'done' (or at least as far as I could sanely get them) because I'm seeing the gal who collected them tonight. They're her first collected Thundereggs and the first ones I've attempted to polish on my All-U-Need.
Time to invest in a Richardson Ranch high speed sander. It was made to do thundereggs. Along with their polisher that is.
My 'shop' is my garage at home and it's not that big... I'm afraid of the dust with the Richardson's grinder. Someday I'll have a rock-shed again!!
Dust is a problem with any dry sanding for sure. I always wear a good dust mask when using my bull wheel, but my flat lap is a wet so no dust during that stage.
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Members with real questions or comments that need an actual response, please post on the main forum - not here! Casual PG-13 posts only, no politics or religion please!
rocknrob: I make my own sandwiches and yet I never tip myself... OMG I'm the a@@hole!
Nov 11, 2024 11:29:51 GMT -5
amygdule: Her sandwich taste better...
Nov 11, 2024 17:07:29 GMT -5
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rocknrob: There was a shop in Portland, don't know if it's still there called Kenny and Zukes who made the absolute best pastrami sandwiches I have ever had. The problem is every restaurant thinks their sandwich is worth $20 now and seldom makes the grade.
Nov 12, 2024 9:53:31 GMT -5
rocknrob: So, to end my thread on sandwiches. If you find your sandwich worthy of that price by all means keep going to that restaurant
Nov 12, 2024 9:54:37 GMT -5
parfive: BOLO – Sara w/no h.
Nov 13, 2024 15:20:39 GMT -5
RickB: Surf's up - Pastrami on the hoof
Nov 13, 2024 16:44:09 GMT -5
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Wooferhound: I make my Sandwiches without the Bread
Nov 14, 2024 12:56:46 GMT -5
amygdule: I like my lunch without sand...
Nov 14, 2024 18:11:34 GMT -5
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amygdule: I like my meat warmed to Body TempoF... Then wrapped with a slice of Cheese
Nov 14, 2024 18:17:57 GMT -5
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Welcome to the Rock Tumbling Hobby Forum where we share a love of rocks and a sense of community as enduring as the stones we polish.
The RTH Forum of www.RockTumbling.com is an Amazon Associate site and we earn money from
qualifying purchases you make after clicking on our links such as this
Rock Tumbling Supplies on Amazon
link for instance, or any of our various product ads and banners. By clicking our links every time you begin your Amazon shopping
experience, you are generating a bit of revenue for the forum which helps us cover our expenses. Thank you for your support!