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Rifles, Reloading, Optics, Equipment
Rifles, Bullets, Barrels & Ballistics
barrel question. Could a ss barrel be too hard to ream????
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<blockquote data-quote="zoeper" data-source="post: 284436" data-attributes="member: 10682"><p>I have never chambered a barrel, but i have done a lot of machining of stainless steel and i do know that the surface can become VERY hard from a tool that rubs without cutting fresh material or a tool that loses lubrication for even a brief moment.</p><p> </p><p>My approach when machining stainless is to keep the tool cutting fresh material at all times. As the tool cuts the stock, the material in contact with the tool is placed under presure and the surface wor hardens. The next pass of the tool must always be enough to cut through the hardened skin. once you stop the feed, the spring effect between the tool and work would cause the tool to rub against this hard skin and your tool dies instantly. the next pass would create more friction(the tool is more blunt than before) and the surface is harder and thicker than it was and it just get worse from there.</p><p> </p><p>If you now take a new tool and attempt to attack this hard skin, you have to attack it with a lot of positive feed to get it through the skin as quickly as possible and hopefully have some tool left by the time you are cutting fresh material again. </p><p> </p><p>I would imagine that with a chamber reamer you have a very long cutting edge and this would require a lot of pressure to get it cutting and then keep it cutting. I for one would not like to be the one taking a fresh reamer to a work hardened chamber.</p><p> </p><p>It would be interesting to see what did cause your problem.</p><p> </p><p>PS. i once found an inclusion in a 3" diametre 316 bar that was so hard that it finished coated carbide inserts as soon as the carbide touched it. the inclusion was almost like a piece of rock or ceramic</p></blockquote><p></p>
[QUOTE="zoeper, post: 284436, member: 10682"] I have never chambered a barrel, but i have done a lot of machining of stainless steel and i do know that the surface can become VERY hard from a tool that rubs without cutting fresh material or a tool that loses lubrication for even a brief moment. My approach when machining stainless is to keep the tool cutting fresh material at all times. As the tool cuts the stock, the material in contact with the tool is placed under presure and the surface wor hardens. The next pass of the tool must always be enough to cut through the hardened skin. once you stop the feed, the spring effect between the tool and work would cause the tool to rub against this hard skin and your tool dies instantly. the next pass would create more friction(the tool is more blunt than before) and the surface is harder and thicker than it was and it just get worse from there. If you now take a new tool and attempt to attack this hard skin, you have to attack it with a lot of positive feed to get it through the skin as quickly as possible and hopefully have some tool left by the time you are cutting fresh material again. I would imagine that with a chamber reamer you have a very long cutting edge and this would require a lot of pressure to get it cutting and then keep it cutting. I for one would not like to be the one taking a fresh reamer to a work hardened chamber. It would be interesting to see what did cause your problem. PS. i once found an inclusion in a 3" diametre 316 bar that was so hard that it finished coated carbide inserts as soon as the carbide touched it. the inclusion was almost like a piece of rock or ceramic [/QUOTE]
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barrel question. Could a ss barrel be too hard to ream????
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