- Joined
- Aug 24, 1999
- Messages
- 933
Howdy, all!!
Just got a Grizzly 12" disc grinder as an early Yule gift from the fam'bly, and fired it up this weekend. And, of course, now I have questions...
First and foremost...having already managed to jam a blade down between the table and the disc, and thus reinvent the wheel (okay, discover that it's "safer" to use the UP-rotation side for grinding (wear your glasses, or the faceful of grit will KILL you!!)), I was wondering--how far from the wheel do you folks adjust your table for? I see pictures in my various books of makers using the down-rotation side (so that the rotation of the disc carries the blade into the table), but when I tried that, it was almost impossible to keep the blade from getting sucked down and trapped between the disc and the table.
Do you just cram it against the disc, and let the disc grind its own micro-clearance? Is my technique just wrong? Or is there some other, unknown factor that I'm missing?
Also, which side really IS the safest to grind on? I mean, having already had my fingers gunched when a blade got stuck, and eaten a faceful of steel grit, I can't really tell where I should be grinding from...?
Any tips from you old pros would be much appreciated...heck, any tips from the utter newbies would be appreciated, too! Basically, anyone who knows more about this than me (which qualifies everyone!!)...
Thanks in advance, folks!
Just got a Grizzly 12" disc grinder as an early Yule gift from the fam'bly, and fired it up this weekend. And, of course, now I have questions...
First and foremost...having already managed to jam a blade down between the table and the disc, and thus reinvent the wheel (okay, discover that it's "safer" to use the UP-rotation side for grinding (wear your glasses, or the faceful of grit will KILL you!!)), I was wondering--how far from the wheel do you folks adjust your table for? I see pictures in my various books of makers using the down-rotation side (so that the rotation of the disc carries the blade into the table), but when I tried that, it was almost impossible to keep the blade from getting sucked down and trapped between the disc and the table.
Do you just cram it against the disc, and let the disc grind its own micro-clearance? Is my technique just wrong? Or is there some other, unknown factor that I'm missing?
Also, which side really IS the safest to grind on? I mean, having already had my fingers gunched when a blade got stuck, and eaten a faceful of steel grit, I can't really tell where I should be grinding from...?
Any tips from you old pros would be much appreciated...heck, any tips from the utter newbies would be appreciated, too! Basically, anyone who knows more about this than me (which qualifies everyone!!)...
Thanks in advance, folks!