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Cross-Grain Knife Planing Improves Surface Quality and Utilization of AspenAuthor(s): Harold A. Stewart
Source: Research Note NC-127. St. Paul, MN: U.S. Dept. of Agriculture, Forest Service, North Central Forest Experiment Station
Publication Series: Research Note (RN)
Station: North Central Research Station
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DescriptionAspen at 6 percent moisture content was planed parallel to the grain and across the grain on a cabinet planer with a 25? rake angle, 1/16- and 1/32-inch depth of cut, and 20 knife marks per inch. Aspen was also cross-grain knife planed with a 45? rake angle, 1/32-, 1/16-, and 1/8-inch depths of cut, and 20, 10, 5, and 2.5 knife marks per inch. Cross-grain knife planin at all machine settings produced a better surface than finish knife planing parallel to the grain.
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CitationStewart, Harold A. 1971. Cross-Grain Knife Planing Improves Surface Quality and Utilization of Aspen. Research Note NC-127. St. Paul, MN: U.S. Dept. of Agriculture, Forest Service, North Central Forest Experiment Station
Keywordscross-grain, surface quality, aspen, planing
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