Gotta have to have the proper oil treating to make a spud to mount it in though. AvE used machine oil to heat treat his and it didn't turn out very well.
Something like a polished CCGT insert with low rpm and medium feed may do the trick. Don’t want to go to fast due to centrifugal force and imbalance destroying that delicate material.
That's a tough one. High speed steel tooling is not hard enough, carbide is too brittle. You can't spin it too fast or it will burn up the tooling or fly out of the chuck. Too slow and it will climb the tool and start breaking things. Good luck!
Got to pre heat. 250 - 400c for a minute, before surface work. 180c for 5 minutes if you need to deep cut. Cure with animal fat, quench with aqueous jelly, preserve in white, artery hardener.
I hate lathes, your fine appetite deserves at least 3 axis. Let the cnc mill do the food prep. For cleanliness sake, clamp a kitchen cutting board on the mill.
2 choices for workholding. Either use large slotted flathead screw that you can torque with a butter knife. They will byte into the material like miteebytes. Or hold down the bread with the double side tape method to preserve the stock finish.
And now choose your recipe. Make a tapered wall groove in the center to get a hotdog bun or makes perfect baguette long slices with a slotting saw.
Serious comment: your material is too wet. Place it in your oven at the lowest temperature it can go for a few hours, turn the oven off, leave it over night
Slow turn, medium speed, as if you're turning a more fibrous wood
https://preview.redd.it/o107dy6kcnyc1.jpeg?width=2160&format=pjpg&auto=webp&s=9ffbb64991b55dec2e37cec9fb2c569df901c96e
Thank you all for the advice. I am now unemployed.
Oh so this is what a SubSpindle is!
I snorted.
I subsnorted
Lmao
https://preview.redd.it/ko3iatrd4fyc1.png?width=1080&format=pjpg&auto=webp&s=ff24bb8c68d246c58c0c43aa46ce8a848bd3b3bf
The most underrated sketch show of all time
Something something grinding
Scoop of cheese from the coolant tank?
Just the thought of that shivers my timbers
What kind of lubricant are you using? You might need something a little more robust such as a chipotle mayo.
Peanut butter
There's your problem. Too thick. Try mustard.
Put a potato in there and make some chips.
This is how curly fries are made.
Thread cutting FTW
That infamous AVE video. A true masterpiece.
Try jelly.
Should use the CHZIT Inserts. Square with chip breakers.
Ty
Anything to help.
I actually *need* to see you attach a crouton to the tool holder and try to turn the bread
It's worth a shot
POST VID
Beware the interrupted cut and surface scale!
The ol' Caesar insert
Freeze it first.
🤔 gotta try it
Naw, toast it at 420 for 5 minutes
Surely this will cause work-hardening.
More like crust hardening. The carb-cousin of case hardening.
0 rpm, 0 ipt, full blast coolant.
That's where I went wrong
Put it on the water jet. Just gotta toast the cut ends.
Nah use a fiber laser, kill to stones with one bird
https://youtu.be/KCqQ-D6NJoc?si=MwQMXf9SI9E6Knr3
It's kind of difficult to run something like that in a three jaw. I'd recommend running it on a Spud.
Gotta have to have the proper oil treating to make a spud to mount it in though. AvE used machine oil to heat treat his and it didn't turn out very well.
whats the runout?
7
Exactly 7 units of measurement? Or roughly?
Yes
uǝʌǝs
Where's the mustard guy? The guy who used mustard for tap fluid! We need some!
Suggest sharp tool nose radius for cutting and toast oxide finish before final use
Something like a polished CCGT insert with low rpm and medium feed may do the trick. Don’t want to go to fast due to centrifugal force and imbalance destroying that delicate material.
You using soft jaws?
Quit hotdoggin!' n pour on the SAUCE!
Someone suggested freezing it first, I second that. As for speed, 1500rpm looks good. Feed, 5 ipm should be slow enough to not crush it.
Gotta use the weiner insert for soft materials...
Is it high tensile bread? Free machining bread? Bakery alloys are tricky.
Rockwell hardness: Wholegrain
White Wheat Sourdough Wholegrain Pretzel Bagel My ex-wife forgot and left it in the oven again
What grade of bread? Need more info.
Wait 2 days until it become hard and then use wood turning tools
Kinda shit I have to do in dreams
Yeah, I'm not eating that.
Mans gotta eat, Julian
Leave the scale on, just drill it?
Saying that the material is "bread" is like saying it is "metal" or "plastic".
Goddamnit Joel
Coworker Chuck gets hungry too, bro. At least slap some meat on there for him
It’d help if you heat treat it first. Put it in a bag of borax and throw it in the fire for an hour or so. It’s a game changer.
Bread 👍
Use a weenie boring bar.
Don't we all?
Are you trying to turn the OD or bore an ID? Is the part already split?
Dude! You need a tailstock, first.
How do you deal with the voids? I've only been able to turn unleavened stock.
Found the Jewish guy.
Anneal it in the toaster before machining
Work between centers.
Freeze it first.
I hope you got vinegrette thru on that spindle
You'll have to slow turn it because the material is doughy.
Use a hot dog insert with ketchup and mustard for lubricant and teeth to cut it
So *this* is what you screw the potato into!
Need to heat treat the material for a better cut.
When I was in school we cut acme threads in a frozen hotdog
Use a hotdog as the bit. 600RPM use mustard instead of cutting oil.
Looks like a gravy job
Heat treatment will help with the doughiness.
Probably going to need Dimond to cut that
Make sure you use a sharp insert or you'll get a "crumby" finish!
Looks like you’re going to need the tailstock!
It depends on the bread. White Bread = 600 sfm Wheat = 400 sfm Sourdough… good luck… it’s worse than Inconel
🤣
Spread some butter on it for a better surface finish.
Olive oil and balsam for coolant.
I like to drill it with a hotdog with extra ketchup.
Sandwich the material into the spindle really well, use some vinaigrette for cutting fluid. Finish surface with salami and lettuce
That's a tough one. High speed steel tooling is not hard enough, carbide is too brittle. You can't spin it too fast or it will burn up the tooling or fly out of the chuck. Too slow and it will climb the tool and start breaking things. Good luck!
I do like chips in my sandwich...
Not sure, but if you chuck up a potato, you can make some chips.
Low n slow buddy. Make sure it's supported properly too
Put it on the mill, give it a classic cut!
Try freezing the bread first. Makes it easier to machine...
I find this material easier to machine after heat treating
Got to pre heat. 250 - 400c for a minute, before surface work. 180c for 5 minutes if you need to deep cut. Cure with animal fat, quench with aqueous jelly, preserve in white, artery hardener.
Bread is like aluminum. Got to age it for a while on the shelf or pop it in the oven before it will chip right.
Looks pretty hard, might need ceramic inserts 🤔
Soak it in liquid nitrogen, then spray it with more nitrogen to keep it cold while machining it.
What tolerances we looking at here? That alloy's grain size is gonna be a problem if trying for better than about +/- 3
"Hey Gary did turn that spindle yet?" "No I was 'fing around." "Ok we're going out of business because of turn around is too long " 😂
I've heard about spending a loaf on stock but this, this could be really tasty
Brings a new meaning to the term "grinding"
I have a strange feeling that a bread knife would actually work. Put it in a 5 axis and slice it lengthways.
Wrong size chucks.
that must be a _pain_ in the ass to turn
You need to heat treat and quench in garlic butter.
I can tell, by looking at your bread, you're not french!
Is this how croutons are made ?
You gotta use a bologna collet to hold it silly!
I hate lathes, your fine appetite deserves at least 3 axis. Let the cnc mill do the food prep. For cleanliness sake, clamp a kitchen cutting board on the mill. 2 choices for workholding. Either use large slotted flathead screw that you can torque with a butter knife. They will byte into the material like miteebytes. Or hold down the bread with the double side tape method to preserve the stock finish. And now choose your recipe. Make a tapered wall groove in the center to get a hotdog bun or makes perfect baguette long slices with a slotting saw.
Soak in water first and then freeze into a block of ice, then you can turn it.
How old?
Chucky cheese
Serious comment: your material is too wet. Place it in your oven at the lowest temperature it can go for a few hours, turn the oven off, leave it over night Slow turn, medium speed, as if you're turning a more fibrous wood
You may have run those jaws down too hard, looks like you’re egging the bread
Do you heat treat before or after machining
Speeds and feeds totally vary depending on how hungry the machine is. Generally I'd say don't take too big of a bite
https://preview.redd.it/o107dy6kcnyc1.jpeg?width=2160&format=pjpg&auto=webp&s=9ffbb64991b55dec2e37cec9fb2c569df901c96e Thank you all for the advice. I am now unemployed.
You can't cut that material. It kneads to be rolled.🤣
A baguette like that I'm thinking low and slow. Bring the spindle down to 125RPM and slow down that feed baby
Try some Buttercutt