|TORTA DE PULIDO TERMINADA|
|ES ESTA FOTO SE OBSERVA PERFECTAMENTE EL ESCASO CONTACTO EXISTENTE ENTRE EL CRISTAL Y LA TORTA DE PULIDO ANTES DEL PRENSADO EN CALIENTE|
|LA FORMA MAS SENCILLA DE PRENSAR EL CONJUNTO: UN CUBO LLENO DE AGUA|
This afternoon I finished the channels in my pitch lap. They work as independent units with respect to the contact thereof with the glass.
These individual surfaces, formed by the main channels, allow each "square" that we observe can be deformed to fit perfectly to the glass and achieve maximum contact .
This will improve the speed and quality of the polish. To further increase this effect, micro channels are performed on each "small square" in which the polishing agent , in this case cerium oxide, will be retained, thereby achieving the oxide is a long time in contact with the glass during polishing our movements .
These micro-channels are made with the aid of a sharp knife.
After the edge of the cake polishing has been lowered, more or less to achieve a 45 degree chamfer to prevent the outside of the glass suffer excessive polishing that can lead to the dreaded TDE .
Following the completion of the micro channels have supported our glass on the pitch lap to see the quality of the contact mirror - pitch lap. To appreciate this, I have wet the pitch lap and watch the set from a suitable angle, very angled with respect to the light source used (in my case the ceiling light in my kitchen). In this way we can see how the contact between the glass and polished cake is not of good quality, since the total contact area is very little.
Tomorrow I'll show contact surfaces before and after hot pressing.
Good night, until the next entry.