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  1. #1
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    Default Making fine saws

    Now here is an interesting tooth cutting technique that Ray will relate to, from Popular Mechanics March 1905. Click on to read, or use a magnifying glass close to the screen.

    PopMechMar1905.png

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  3. #2
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    Default

    Interesting ideas ,
    I like the gauge idea but grinding one side off a three cornered file not so sure of.
    Yes I understand why.
    But it's hard enough getting descend fillies these days .
    Having to sacrifice one edge immm.
    The potato as a heat sink well that's new to me I wonder how that would go .
    Not trying to be critical of the potato idea just haven't heard of that before ,does make sense it is in fact just a wet sponge .

  4. #3
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    I think you're on to something with the potato heat sink.
    If you use the right oil, after applying heat to temper the blade you might have some nice fried potato!
    Heat treatment with snacks!

  5. #4
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    Default

    Or two for one with the potatoes
    First heat sink then while cooling eat fries lol

  6. #5
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    Default

    I have used a potato to protect the edge of a knife blade cold ground from a file while I annealed the back.

  7. #6
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    Default

    Quote Originally Posted by bridger View Post
    I have used a potato to protect the edge of a knife blade cold ground from a file while I annealed the back.
    I think the potato treatment to keep heat from part of a tool has been around for centuries.

  8. #7
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    Default Indian standards for backsaw manufacture

    https://archive.org/stream/gov.in.is...e/n13/mode/2up is a short read of the 1969/1985 standards. There is no mention of hardpoint. The handle design should be popular

    Cheers
    Peter

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