Craftsman 320.2767 Operator's Manual Page 27

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RATE OF FEED (Figs. 15 and 15a)
The proper rate of feed depends on several
factors: the hardness and moisture content of
the workpiece, the depth of cut, and the cutting
diameter of the bit. When cutting shallow
grooves in soft woods such as pine, you may
use a faster rate of feed. When making deeper
cuts in hardwoods such as oak, you should use
a slower rate of feed.
TOO FAST Cutt_
FEEDING TOO FAST (Fig. 15)
Clean and smooth finished cuts can only be achieved when the cutter bit is
rotating at a relatively high speed, taking very small bites, producing tiny, clean-
cut chips.
Forcing the feed of the cutter bit forward too
rapidly slows the rotation speed of the cutter bit,
and the bit takes larger bites as it rotates. Bigger
bites mean bigger chips and a rough finish. This
forcing action can also cause the router motor to
overheat.
Under extreme force-feeding conditions, the rotation can become so slow and
the bites become so large that chips become partially cut off, causing splintering
and gouging of the workpiece.
The router will make clean, smooth cuts if it is allowed to run freely without the
overload of forced feeding. You can detect forced feeding by the sound of the
motor. Its usual high-pitched whine will sound lower and stronger as it loses
speed. Holding the router against the workpiece will also be come more difficult.
FEEDING TOO SLOWLY (Fig. 15a)
When you feed the cutter bit too slowly, the rotating cutter bit does not cut into
new wood fast enough to take a bite. Instead, it scrapes away sawdust-like
particles. This scraping produces heat, which can glaze, burn, and mar the cut in
the workpiece and, in extreme cases, overheat the cutter bit.
When the cutter bit is scraping instead of cutting, the router is more difficult to
control as you feed it.
With the reduced load on the motor caused by the slow feed, the cutter bit has
a tendency to bounce off the sides of the cut in the workpiece, producing a cut
with a rippled finish instead of clean straight sides.
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