Careful With That Axe Eugene
Sav0r said:That's awesome. What size end mill you use for that? Also, single flute?
SONIC. said:This one was done entirely with a .02 engraving bit and it took about 20 hours of machine time.
Letters and logo about 1/4" deep with a pass depth of .02 so it takes forever, but it comes out clean enough to spray with almost no cleanup.
SONIC. said:Here's My CNC work for today:
Can't wait to see what James (Jimbonaut) does with the finishing.
Sav0r said:CNC is awesome.
Sonic, what type of control do you use?
Sonreir said:I built a seven course Italian meal on Sunday.
Fried Faggotini, filled with crab meat, ricotta, and tarragon. Dressed with buerre blanc. Served with a cocktail of our own making: Grappa, orange juice, and topped with prosecco. Blood orange sorbet islands finish it.
Sea scallop seared in thyme-inflused butter and served over porcini risotto. Topped with fresh basil oil.
Springtime minestrone served with toasted ciabatta and fennel honey butter.
Antipasti salad. Dressed romaine, radicchio, and arugula accompanied by roasted red peppers, marinated artichoke hearts, kalamata olives, and fresh mozzarella.
Fresh homemade semolina linguine tossed in a sauce of bonito-infused butter, lemon juice, thickened with egg yolks and finished with white wine. Topped with shrimp that were pan fried in butter, shallot, and fresno chile.
Italian melons and figs, served with a variety of cheeses and crispy flat breads
Slow roasted salmon, fennel, and cherry tomatoes. The salmon was then hard seared and dressed with sweet red pepper Italian meringue. Sauteed green beans with buerre blanc accompanied.
Olive oil and semolina cake, soaked in lemon, honey, and lavender syrup. Home made amaretto gelato with honeycomb crumble and divided by tempered white chocolate.