I been so busy the last few weeks I haven’t had time to get in here much. But, it looks like the bunch has been active! Glad this is not a gun smithing forum!
One question – Anyone ever seen a brad point drill that has less ‘twist’ than normal? The one’s I have get gummed up to fast with cocobolo. I’m thinking one with less twist wouldn’t clog up so bad. Or, any other suggestions? When drilling cocobolo, I have to withdraw the bit for cleaning every inch or so. Sure slows things down.
PlaneWood by Mike_in_Katy
PlaneWood
Replies
Have you tried or thought to try a forstener bit? These don't tend to clog because there are no flutes.
TDF
Tom - Yeah, tried those. Far to slow. And, once u get them in past the head, the chips build up and the bit can hardly be removed. Their known for good cuts, not speed.
PlaneWood by Mike_in_KatyPlaneWood
Hi Mike_in_Katy
Just a thought. What size bit are you having trouble with?. I have used bits that are up-cut and have spiral fluting this seems to keep em pretty goo free. As far as where to get them I am afraid that I do not have a clue. My bits came from my wife's Grandfather who was a machinist. You might try kicking over some rocks on the net under Machine tools and see what turns up. Good luck Rick.......
Here's a wild idea, might work, can't hurt: clean the bit real good and then spray it with some Pam non-stick cooking spray just before you use it. One bandsaw expert out there recommends Pam on bandsaw blades, might help on your bit. Otherwise, the upcut end-mill might be a good idea, or combination of both.
forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Forestgirl, your a Peach! Tried the Pam bit and it works pretty stinkin good! I was able to drill about 2.5" without having to extract the bit. Plus, it drilled faster and the bit didn't get as hot. THANK YOU!
ps - i'm drilling at about 2500 rpm using a 5/16" bit. Bloodwood is another type that gums the bits up badly.
Also, for those that may be wondering, this puter is about 6' from my lathe. I open it up occasionally and put the air hose to it. Being in my shop, it tends to get kind of dusty.
PlaneWood by Mike_in_KatyPlaneWood
Cool! Glad it worked! Now, just be sure you don't get the PAM mixed up with the air hose when you're cleaning out the computer, ROFL!!!forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
PS: Have you tried dropping the speed some?forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Yeah, 2000 rpm really works better but I turn the knobs at 2500 and don't bother to slow the lathe down. The higher speeds tend to throw the chips out better. Next time I buy some bits I will get carbide.
PlaneWood by Mike_in_KatyPlaneWood
Hi ya F_G
PAM Hmmmmmmm. Ok That sounds like it will work well. Just never occurred to me that I could take something out of the kitchen besides Inga's paper towels and coffee cups. Don't know why I did not think of this last night but when I was working with hickory a few weeks ago, I was having trouble with the drill bit clogging up with wood So I used an old candle stub and ran the bit through the wax, my problem was almost eliminated all together. Using a warm bit works best ,you can get the wax to stick better this way. Used wax on the GRK trim head screws I was putting in the hickory also, this was a life saver. Hope all is well on your little piece of the world. Rick........
Everyone,
If I may change the subject, this probably ought to be a new post, but it fits here I think.
It sure is nice to read a discussion about woodworking again. This is the stuff I follow this forum for. Thanks for the ideas. I guarantee that I am going to use that PAM/wax trick sooner or later.
May the smell of fresh cut lumber sweeten the air of your shops.
Matt-
I wish I could remember where I read about the PAM thing. It was either on the Timberwolf site, or in a bandsaw book. Wherever it was, it seemed credible, and am glad to have it validated.
With regard to the original problem in this thread, seems like some kind of up-cut bit would help, if it clears the chips faster and keep 'em from adding to the heat/residue problem.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Forestgirl - I'm not using my drill press. Gave up on it. I turned my lathe into a horizontal boring machine by making a traveller that holds the blanks. The bit is held by a chuck on a #2 taper on the head stock. Much more accurate and faster for drilling all holes.
PlaneWood by Mike_in_KatyPlaneWood
The butter flavored Pam sure smells good when cutting/drilling cherry. Maybe the olive oil flavor would be more complimentary with your cocobolo. Think I'll take a run down to the bakery. On the serious side Pam works great on bandsaw blades.John O'Connell - JKO Handcrafted Woodworking
Life is tough. It's tougher if you're stupid - John Wayne
Hmmmm, I tried the Olive oil one when grilling chicken with George (Foreman, that is), but it burned somethin' terrible. But then again, my little grill isn't "variable speed" LOL!forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
I was pretty skeptical about those grills until someone gave us one. Makes killer corrugated grilled cheese sandwiches.John O'Connell - JKO Handcrafted Woodworking
Life is tough. It's tougher if you're stupid - John Wayne
Hay John...........
I think we have a pretty cool Fine Woodworking Fine Cooking thing going on here don't you? QUESTION.What is the best wood for Slab Salmon. Rick ADESIGNS..........
Just thought I would put my 2 cents in on the drill thing. First, thanks for the tip Forestgirl, I will find that one handy.
For small diameter drilling I often use a nail of the same size I want to put through the wood. ( like doing mouldings etc in a house ). I snip off the nail point, then file it to a spade like point. drills well, and if it breaks........no biggie.
For smoking salmon, here we use Manuka. anything smoked in that is oh soooo good. Ever had smoked eel?
Wood Hoon
Hiya Rick! I've heard (though never tried) alder or applewood. Dontcha just love salmon season!! Yum. That's one of the things that cooks up great on the little grill, if there's no time for BBQing, 4 mins flat for a small fillet, juicy but nicely done.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Salmon smells to much like fish!
PlaneWood by Mike_in_KatyPlaneWood
What do you expect it to smell like, a cow?!? LOL! I'm not an avid fish fan (though I do like to fish), but salmon I love.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Being born and raised in the central US, I never developed much of a taste for fish, other than channel catfish. I'm basically a 'meat & taters' guy. Where 'meat' is defined as any meat that came from a critter that mooed, oinked, or cackled! Although, squirrel is pretty darn good! Never tried possum, skunk, or raccoon.
I do like Hallibut steaks though, and once made myself sick on Alaskan King Crab legs! Other than that, most fishies can keep swimming in the sea.
PlaneWood by Mike_in_KatyPlaneWood
I have found smoking fish is a bit of a problem, they're slippery and bloody hard to light...... Smoked beef, heck, it doesn't bear thinking
Phil
I am in the midWest as well but some of our favorite dishes to make are a smoked trout mousse', trout with lemon/caper sauce and scallops dusted in spices and pan-fried. We don't eat much meat here, but those 'taters' are fine almost any way they are fixed.
Should this discussion be moved over to the 'Fine Cooking' forum?
Tom
He&^ No. You gals and guys have convinced me to try Salmon staek next time the Mrs. and I go out to eat. I live on the East Coast and there are no salmon in the Delaware River.
Dave in Pa.
Hiya Mike, you've been getting the wrong salmon, sir. It shouldn't be real fishy! certainly no more so than halibut (another of my favorites). You'll have to get your buns out here to WA and try the good stuff! I'm originally from Southern extraction, so know what you mean about meat & 'taters. I remember as a kid: fried chicken, biscuits with butter so thick you could make teeth-molds in it, grits, hush-puppies, home-made pickles, watermelon fresh from the field. Wish I could still eat like that!!!forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Rick,
By slab salmon,do you mean filets tied to a board stuck,in the ground next to an open fire[a traditional indian method] ?If so, red alder is used for both the board and the fire. It's pretty good for smoking too.
Chris on the Oregon coast
Chris.
Slab salmon? According to my Uncle who is a gas grill GOD (and also, Souix and Crow), the wood in question, needs to be soaked in water overnight, than your Salmon is placed on it, skin side down, and it is put on your preheated grill. As the moisture in the wood and the surrounding heat cooks the fish, the flavor of the chosen wood will permeate into the fish and also as the wood dries out, it will start to smolder and the smoke will also add great flavor. I wish I could find some Red Adler around here, If I could I might be building something with it. Cedar and Applewood work really well. Happy eating and sawing. Rick.
If you can get UNTREATED Cedar shingles they work great on the grill. Just put the salmon and veggies right on it, season it and put it on the grill over a hot fire. The thinner parts of the shingle will burn away smoking the fish in the process. BBQ stores sell the untreated shingles 3/$5 which is my only source here in SoCal.John O'Connell - JKO Handcrafted Woodworking
Life is tough. It's tougher if you're stupid - John Wayne
F G:
Hey, tried the Pam on those tablesaw grids we mentioned earlier. Not only does the it keep the burger from sticking, I don't have to pick sawdust off the meat with needle-nose pliers.. Thanks again..
Sarge..
Hi Ya F_G....................
Do you have the Reg. George Or the BIG GEORGE my folks just bought the BIG OL bad boy. My Mother loves it,much the way you do for cooking fish she said its great. Inga and I recently bought a 5'- 6 burner, double oven, 36" griddle Garland stove for the kitchen that is slated to be gutted this fall. After the summer we have been having (HOT) I am thinking that George is starting to look pretty darn sexy. This stove I think is heating up Southwestern Wisconsin not to mention our kitchen . It has 9 pilot lights this alone keeps the kitchen plenty warm. We are thinking of doing Maple and Cherry cabinets with lots of drawers and glass door uppers for display. If all go's well I will start them after first snow. Hope all are having a great weekend. Rick.
Hiya Rick, how'z it goin'?? Can understand you not wanting to use that giant stove!! I have the smallest "George" since my sig-o's working out-of-state these days, and I mostly cook on my own. When he retires, I'll buy a big (but not biggest) George.
What makes them wonderful, IMO, is that they cook from both sides at once, so meats like pork and hamburger can be cooked as well as they need, and not be dried out! I like my salmon cooked through also, and it comes out super on the George.
Gotta get some wood talk in here so the Appropriateness POliCE don't start raving again: you must have some applewood out there for BBQ'ing/smoking purposes, right?! LOL... Maybe try this: take the thinnest shaving of applewood you can with your bandsaw and wrap it around the fishie, then "George" it on medium for 15 minutes or so, then unwrap and turn up the heat to seal it all in. Hmmmmm, maybe? Maybe not!forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Hi Mike,
Here's a selection from a local (Aust) supplier. Might give you some ideas when you talk to your suppliers. Sizes are 3/32" and up in single flute, 1/4" & up in double flute & brad point drills, 1/8" and up in deep hole drills.
I assume you're talking about drilling holes through plane handles, so spade bits are too 'agricultural' and large for the job.
Cheers,
Eddie
Edited 8/6/2002 9:27:37 AM ET by eddie
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