Any tips on getting the surface of a platter flat? Ruffles have Ridges and so do my platters. Thanks
Thats what I use.is a large negative rake scraper with a slightly radiused edge, refreshed often. As best I can recall, his NRS is 1.5" wide X 5/16" (or more) thick.
Tom uses several types of NRS. Stuart Batty shares shop space with Tom. Stuart calls Tom the best platter maker in the world. His work is flawless. Stu changed the grind in a few of my NRS, we did a nice curly Koa platter for his picture collection, which will be in a new poster wall edition, like his old poster of bowls. Leave the grinder running, sharpen every 20 to 30 seconds. Patience pays off with NRS.The best instruction on getting a flat, smooth platter/plate I have had was a Rocky Mountain Symposium demo by Tom Wirsing, who specializes in large platters. Unfortunately, I've been unable to find any articles or videos by Tom on this subject. He does travel some to demonstrate.
ture col
His 'secret', other than lots of practice and a commitment to perfection, is a large negative rake scraper with a slightly radiused edge, refreshed often. As best I can recall, his NRS is 1.5" wide X 5/16" (or more) thick. (Tom is also a past president of the AAW)
I'm enjoying watching the new Richard Raffan videos. I remember watching his videos on VHS when I started. I used to think this guy is superhuman!Perfectly flat platters, plates and trays have been problematic for me in the past. Sound advice and that advice put into practice has helped the most. Richard Raffan recently started posting some YouTube videos that are wonderful. Doug's advice is certainly sound and applicable. Additionally, here is a video of Mr. Raffan turning a serving tray and he addresses the need to have a perfectly flat surface:
View: https://www.youtube.com/watch?v=tCnQIn-iT2Q
Scott