- Joined
- Jan 24, 2015
- Messages
- 239
Alright, I found a used 6" Starrett level. It was $90, which I don't think is too bad since it was still in it's box (local tool company had taken it in return).
I also ordered a chunk of aluminum box section, 6" x 2" x 3ft with .25" walls. I like the idea of the box section because I can use the space to hide my DRO and power wires. I think I might even give it a 110V power strip to plug the motor and DRO into (inside the channel), and a master switch on the front to control everything. That way I have just one cord going to my wall socket. Obviously, the box would be grounded! And it would have to be somewhat protected from chips and cutting juice.
Mark, I like the idea of a thicker chunk of wood for my mill. What about a butcher's block (the kind with glued 3/4" laths)? Their are some reclaimed building materials suppliers in Austin (like Habidoo for Humanity) that might have something similar, and it should already be seasoned (with a little pepper, some salt, a little beef blood). Is there any reason to prefer a solid piece of wood?
Thank you all for your help, and more importantly, your time. I am obviously very new at this, and having a place like this to ask the proverbial stupid questions is really great.
Have a wonderful weekend.
Cheers,
Tom
I also ordered a chunk of aluminum box section, 6" x 2" x 3ft with .25" walls. I like the idea of the box section because I can use the space to hide my DRO and power wires. I think I might even give it a 110V power strip to plug the motor and DRO into (inside the channel), and a master switch on the front to control everything. That way I have just one cord going to my wall socket. Obviously, the box would be grounded! And it would have to be somewhat protected from chips and cutting juice.
Mark, I like the idea of a thicker chunk of wood for my mill. What about a butcher's block (the kind with glued 3/4" laths)? Their are some reclaimed building materials suppliers in Austin (like Habidoo for Humanity) that might have something similar, and it should already be seasoned (with a little pepper, some salt, a little beef blood). Is there any reason to prefer a solid piece of wood?
Thank you all for your help, and more importantly, your time. I am obviously very new at this, and having a place like this to ask the proverbial stupid questions is really great.
Have a wonderful weekend.
Cheers,
Tom