On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

The spec on 302 is almost identical to that for 304, except that 302
has twice as much carbon. Both 302 and 304 have half the sulfur of
303, which is why 303 machines so easily.

I'm rusty on this (forgive the pun), but my recollection is that it's
the sulfur that enables pitting in 303.

I see lots of info on using different grades of stainless in food
processing on the Web. They might help Jon.

--
Ed Huntress