Mild heat and just enough pressure to hold the group of chips together. Sounds like it may have been a little too much of both.
post #9 in this thread, i describe the heating pad method. Although I used 39mm ceramic spacers, 43mm is recommended.Is there a link that shows the material and step by step process needed to flatten chips? Such as recommended vice grips, ceramic spacers, oven temp, time, etc? Also, when mentioning blank ceramics, are these the same as blank ceramic chips, say from Gene at ABC?
Thanks for the know how...I don’t think 20 minutes is enough to heat them to the center when they’re in a barrel like that.
Alternatively, if you put 10 chips in the heating pad with no clamp, not touching each other, 10 minutes is plenty. Scoop them up, place spacers between, and clamp. You can do many more this way, and the heat gets all the way to the middle of each chip.
However, they need to cool completely while clamped. An hour would be the minimum I would wait to un-clamp.
Seems like it would likely work, but then you have the mess of the water to clean up or at least dry off the chips. Lots of us, including me have cleaned many chips water with no harm. I'm guessing you could throw a bunch of chips in water @ 120°F ish and all the chips would heat through in probably a minute or less as water is an excellent conductor of heat. Clamp them up just like I did and let them sit. Probably work great without the cost of a heating pad.Is wetting the chips ever recommended? Or will that lead to problems?
Good point. Anyone have a sous vide they can test it out in?I had originally considered hot water before finally discovering a heating pad.
The problem with water is:
- it's hard to know what the temperature is.
- it cools as the chips soak
- too much time (cooling) between lightly drying and clamping
- can only be done in a wet-friendly environment