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Bodging - again
John Stevenson:
Andrew,
The marks are caused by the feed being constant but the hob has to do 20 turns for the blank to do one and invariably you have a high tooth on the hob. It is there but more visible than feelable.
If you play around with the hob to get the best position you still get the mark but it's then usually a longer curve. Ideally a hobbing machine should feed like a shaper, do one complete rev, then advance and not move until the next rev has been done but that makes it complicated and slow.
Mick,
Hardening usually shrinks everything, OD isn't critical in this case as it will be tenths but the bore could shrink. I reamed it with a 10.02 reamer because I had one and hoping it will still fit the 10.00 pins, if not a quick polish will suffice.
steampunkpete:
--- Quote --- ... a tad less than an hour ...
--- End quote ---
So quicker than going out to buy new gears and more fun.
Nicely done.
mcostello:
Keeps John in chips and pints and inspiration for the rest of Us.
Joules:
Very impressed John, it would take me at least 3 days on the shaper making them in Swiss Cheese steel. :bow:
Brass_Machine:
And he calls it "bodging". Very impressive...
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