For flatting I get my chips clamped and set them on a baking sheet. I put them in a cold oven, start the timer for 20 minutes and set the temp for 170 degrees. Once the timer goes off I pull them out of the oven try to tighten the clamp once and let them cool down. I check each chip on a hard flat surface to make sure there is no wobble on either side of the chip. Rinse and repeat.
For oiling hot stamped chips I generously apply oil to each chip then wipe as dry as I can with a shammy cloth. set on a piece of card board for a couple of days flipping the chips once until dry.
Great!! Where can I find those white "chips separators" you use to separate the chips when clamped? One more question, when you say 170 degrees you mean Fahrenheit or Celsius? Typical question from a guy from Europe I guess...LOL Thanks...
When when we get a few days off during winter here in Florida, we just go to the beach. You’ve inspired me. I just might setup a table out by the pool and oil my new chips during my days off around Christmas time.