[TheForge] Cheese is cold-short!

[Bruce .]

Dave,
So, edjumacate us more:  How do we know which steels these are?  I take it
we're better off NOT getting steel from machinery operations, but is there
any other way to watch out for this high-sulfur and -lead steel?  What are
the ASMI numbers, or other designations apply?
I'm used to using some scrap steel, such as vehicle springs, etc.  Any
obvious stuff to avoid?
Bruce
NJ


On Sat, Mar 2, 2019 at 11:58 AM Dave Smucker <davesmucker at hotmail.com>
wrote:

> Even with chip breakers these steels with sulfur and also lead really
> improve high speed machining.  For many products this is very big cost
> saving.  These steels don't forge well, nor do they weld (arc) well
> either.  Locally we can get free drops from a company making items for Snap
> On but it not worth working with even if it is free.  Most of these steels
> I have seen are sold as bar stock for use in high speed machine centers or
> screw machine lathes.
>
> Dave Smucker
> Brasstown, NC
>
> -----Original Message-----
> From: theforge-bounces at mailman.qth.net <theforge-bounces at mailman.qth.net>
> On Behalf Of Bruce .
> Sent: Saturday, March 2, 2019 11:39 AM
> To: newenglandforge at aol.com; Blacksmithing List Sponsored by ABANA <
> theforge at mailman.qth.net>
> Subject: Re: [TheForge] Cheese is cold-short!
>
> Ya learn something every day.  Basically they're introducing a defect in
> the steel so the chips break off more easily!? Seems to me there'd be
> better ways.  I thought that was what chip breakers (on lathe tools) were
> for.
> Bruce
> NJ
>
> On Sat, Mar 2, 2019 at 7:59 AM Michael via TheForge <
> theforge at mailman.qth.net> wrote:
>
> > Sulfur is most often an intentional addition to steel(s), and not a
> > friend of blacksmiths.  Sulfur, which you can think of as dirt, is
> > added to help when "machining" steel, as it helps the chips breakup
> > and not leave that long stringy chip.  Mike SchermerhornBoston
> >
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