Well I've always called it felt but this is worn down to a woven backing
that is well glued to the pulley. I suspect it is more pool/snooker table
baize material rather than haberdashers felt, but why always white ? some
special formulation. Unobtainium full clutch assembly so renovation of what
is here.
Anyone know how to make neat punch-cut dual concentric cut rings without
proper setup. Small central hole ok with normal leather punch ,but outer
larger cut?
Probably I'll cut the centre hole in some green baize, glue to the remnant
backing (or start again stripping of the old ?) , compress as its curing and
then cut away outer excess with a scalpel.

On 28/11/2012 15:25, N_Cook wrote:
Well I've always called it felt but this is worn down to a woven backing
that is well glued to the pulley. I suspect it is more pool/snooker table
baize material rather than haberdashers felt, but why always white ? some
special formulation. Unobtainium full clutch assembly so renovation of what
is here.
Anyone know how to make neat punch-cut dual concentric cut rings without
proper setup. Small central hole ok with normal leather punch ,but outer
larger cut?
Probably I'll cut the centre hole in some green baize, glue to the remnant
backing (or start again stripping of the old ?) , compress as its curing and
then cut away outer excess with a scalpel.


Look for 'wad punch'

What make and model is this for? I still have some replacement felt clutches in stock. Either supply the make and model or a size and I'll check stock. I can mail it easily.

Dan

Ron Johnson wrote in message
...
On 28/11/2012 15:25, N_Cook wrote:
Well I've always called it felt but this is worn down to a woven backing
that is well glued to the pulley. I suspect it is more pool/snooker
table
baize material rather than haberdashers felt, but why always white ?
some
special formulation. Unobtainium full clutch assembly so renovation of
what
is here.
Anyone know how to make neat punch-cut dual concentric cut rings without
proper setup. Small central hole ok with normal leather punch ,but outer
larger cut?
Probably I'll cut the centre hole in some green baize, glue to the
remnant
backing (or start again stripping of the old ?) , compress as its curing
and
then cut away outer excess with a scalpel.


Look for 'wad punch'


If I was regularly doing this then yes a set of large diameter punches as
well as the small set I already have.
Have decided to punch the small centre holes, then glue onto the original
surface as no integrity left in the woven remnant matrix. Then an adjustible
craft cutting compass , as parallel axis of cutter and centre it will locate
easily here, to cut the outer ring.
These compasses eg
http://www.modelspoorhobby.be/Foto's/gereedschappen/snijpasser.JPG
are great for partially cutting rubber sheet to drive bands. Partial, so to
keep the cuts regular and concentric and so build up a large range of bands
from one sheet, then finish off the cuts by hand with scalpel , guided by
the initial cut.

Cutting compass worked well, almost looks a pro job except for the green
colour. I suppose only one world supplier of whatever this slip clutch
material is. Sorry. I don't know where you get baize from, my source was a
pool table repair man working at a pub and was not averse to a drink for the
old cloth in his van.

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget" frozen meal.
The nuggets are indistinguishable from industrial felt washers.

On Fri, 30 Nov 2012 08:47:02 -0800, William Sommerwerck wrote:
I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget" frozen meal.
The nuggets are indistinguishable from industrial felt washers.

You owe me a new keyboard!!! :-)

Jonesy

On Fri, 30 Nov 2012 08:47:02 -0800, "William Sommerwerck"
wrote:

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget" frozen meal.
The nuggets are indistinguishable from industrial felt washers.
I can see how you might come to know what the felt washers taste like,
maybe mistaking one for a cookie out of the corner of your eye for
example, but I cannot imagine any way you could have tasted a Banquet
"chicken" nugget. Just calling the stuff nuggets should have warned
you off.
Eric

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget"
frozen meal. The nuggets are indistinguishable from industrial
felt washers.

You owe me a new keyboard!!! :-)

Holding it under the shower should clean it out.

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget"
frozen meal. The nuggets are indistinguishable from industrial
felt washers.

I can see how you might come to know what the felt washers taste
like, maybe mistaking one for a cookie out of the corner of your eye,
for example...

"Indistinguishable" refers to appearance and texture -- not necessarily
taste. Perhaps the time has come to rephrase Arthur C Clarke's famous
observation:

"Any sufficiently processed food is indistinguishable from building
materials."

...but I cannot imagine any way you could have tasted a Banquet
"chicken" nugget. Just calling the stuff nuggets should have
warned you off.

Not /all/ Banquet products are gastronomically beyond redemption.
Experimentation is useful is one is looking for quick, cheap meals. And
let's give Banquet /some/ credit. All their products are made from food-like
substances.

William Sommerwerck wrote:

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget"
frozen meal. The nuggets are indistinguishable from industrial
felt washers.

You owe me a new keyboard!!! :-)

Holding it under the shower should clean it out.


I clean a lot of keyboards with household ammonia in a spray bottle.
I stand them up, lengthwise and spray a fine mist to soften the crud.
Let it stand for a few minutes and repeat. When the crud is gone, I use
distilled water to remove the last of the ammonia and let them dry for
24 hours.

On Sat, 1 Dec 2012 05:09:49 -0800, "William Sommerwerck"
wrote:

I suppose only one world supplier of whatever this slip clutch
material is.

It's easily obtained in the US. Buy a Banquet "chicken nugget"
frozen meal. The nuggets are indistinguishable from industrial
felt washers.

I can see how you might come to know what the felt washers taste
like, maybe mistaking one for a cookie out of the corner of your eye,
for example...

"Indistinguishable" refers to appearance and texture -- not necessarily
taste. Perhaps the time has come to rephrase Arthur C Clarke's famous
observation:

"Any sufficiently processed food is indistinguishable from building
materials."

...but I cannot imagine any way you could have tasted a Banquet
"chicken" nugget. Just calling the stuff nuggets should have
warned you off.

Not /all/ Banquet products are gastronomically beyond redemption.
Experimentation is useful is one is looking for quick, cheap meals. And
let's give Banquet /some/ credit. All their products are made from food-like
substances.
So were Twinkies, and I don't eat them either.

Not /all/ Banquet products are gastronomically beyond redemption.
Experimentation if useful is one is looking for quick, cheap meals.
And let's give Banquet /some/ credit. All their products are made
from food-like substances.

So were Twinkies, and I don't eat them either.

At the moment, you not only don't, but can't.

"Any sufficiently processed food is indistinguishable from building
materials."

This is arguably true. A few years back I bought non-fat cream cheese that
closely resembled spackling.

William Sommerwerck wrote:
"Any sufficiently processed food is indistinguishable from building
materials."

This is arguably true. A few years back I bought non-fat cream cheese that
closely resembled spackling.


Except that spackling probably tastes better, or at least has *some*
taste to it.

Jerry