I get a lot of questions about stabilizing stuff, so here is the last batch of data from todays session:
These are all Buckeye burl, vac'd for an hour, set for 2 hours and baked for 3 hours at 210*. Almost out of CJ, but more on order and I have tons of stuff to stabilize.
Blank 1 - start wt 23g, finish 49g dimensions 7/8 x 7/8 x 4.5
Blank 2 - 14g, 30g, 3/4 x 13/16 x 2.125
Blank 3 - 23g, 53g, 7/8 x 7/8 x 4.5
Blank 4 - 22g, 41g, 13/16 x 3/4 x 4.5
You can see a dramatic gain in weight!!! At least double in all but one blank. I have measured in oz before, but since pen blanks are small, I changed to grams so a difference can be noted.
These are all Buckeye burl, vac'd for an hour, set for 2 hours and baked for 3 hours at 210*. Almost out of CJ, but more on order and I have tons of stuff to stabilize.
Blank 1 - start wt 23g, finish 49g dimensions 7/8 x 7/8 x 4.5
Blank 2 - 14g, 30g, 3/4 x 13/16 x 2.125
Blank 3 - 23g, 53g, 7/8 x 7/8 x 4.5
Blank 4 - 22g, 41g, 13/16 x 3/4 x 4.5
You can see a dramatic gain in weight!!! At least double in all but one blank. I have measured in oz before, but since pen blanks are small, I changed to grams so a difference can be noted.