stevemaskery

Cellulose thinners is a solvent used for cleaning up cellulose-based paints. I don't know what it's called where you live. It's what I had in the cupboard.There are no arrows on the sanding material. The exposed edge needs to trail. If it is forward, it only takes the tiniest catch to become history. I had two pieces, rather than a roll. So I had to make two joints. I used what I had availalbe, I'm not suggesting that it is the definitively best way to make your own sanding belts.Lots of vids on YT.

I dust eyeballed it :)

Thank you, that could be useful, although this was once-only setup for a particular project.

That would be a very good idea, especially if being used for an extended period of time.

Fair enough. The abrasive is Mirka Abranet, bought from AliExpress in 0.5m (I think) lengths. It might be 0.4m. I'm not in the workshop. Anyway, I needed two pieces. The splice is approx 30°. I soaked the end with celluslose thinners and scraped with an old chisel. Yhe velcro layer came off. When dry, I uses UHU contat adhesive to make the lap joint. About 5/8" overlap, I guess, maybe 20mm. Clamped it overnight. Contact adhesive is flexible in a way that epoxy is not. It has to be mounted so that the overlap trails, rather than leads, I thinkit would shred in seconds if I had it the wrong way round!

It's Douglas Fir, just sanded. I didn't lube it. Putting any sort of lubricant on it would reduce the traction from the drive roller even further. It doesn't get hot.

Nothing sophisticated, I just eyballed it out and sanded it smooth.

I got it as part of a secret Santa, I'm afraid I don't know where it came from. But I recently swapped it for a white one which is easier to read. It is 0.4mm thick.

It scares me, too, that's why I have the guard :)

Hi Megan, I don't live in Stoke any more (I escaped years ago :) ) but tell me more about your launch, I'm not too far away.

Well the only way is to try it really. I've never tried frothig it up with sugar as you would do traditionally, but if you try it and it works please let me know.It doesn't last for ever in the freezer, but it does last a long time - months not just weeks. But I've been on a low-carb diet for the last year. Lost 18lb so far, but I really miss my home-made bread. Plus, if I do eat bread now, just a bread roll for a burger, say, I have a terrible night's sleep afterwards.RIP Steve's bread, I fear :(

Here in the UK we have Maris Piper. King Edward are good, too, when they are new season, not so good when they are old.I use corn oil, but peanut oil is also excellent. We used to get it in litre bottles, but these days I only ever see it in small bottles for dressings. In posh chip shops (they are "chips" here, rather than "fries") there is a move back to using lard or beef dripping, which is what we had when we were kids. Stinks a bit though.I parboil mine for about 3 minutes, dry them, then do the first fry at about 130C, so that is a bit cooler than you do. Second one at 180-200C. Great results.I have heard of the fry-from-cold-oil approach, but the problem with that is if you have a lot to do. You can really do only one batch that way.Thanks for the 'Ible, the wor…

Here in the UK we have Maris Piper. King Edward are good, too, when they are new season, not so good when they are old.I use corn oil, but peanut oil is also excellent. We used to get it in litre bottles, but these days I only ever see it in small bottles for dressings. In posh chip shops (they are "chips" here, rather than "fries") there is a move back to using lard or beef dripping, which is what we had when we were kids. Stinks a bit though.I parboil mine for about 3 minutes, dry them, then do the first fry at about 130C, so that is a bit cooler than you do. Second one at 180-200C. Great results.I have heard of the fry-from-cold-oil approach, but the problem with that is if you have a lot to do. You can really do only one batch that way.Thanks for the 'Ible, the world does not need more chips, but it definitely needs better chips!BTW Salt and vinegar is the traditional seasoning over here.