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  #2086  
Old 08-04-2022, 02:34 PM
brewsmith brewsmith is offline
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Cool history, and I can say you have the best fillets in the game!

I seem to recall an interview from Ritchey explaining how he was essentially self taught and his fillets are laid down in an organic approach, filling in where he needs as he goes to get an even layer of brass throughout rather than an a-b approach. Not sure how much his fillets are filed down after, but I am curious to know if you approach it in a methodical linear approach or go back and forth when filling in to ge things even/distribute the heat.
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  #2087  
Old 08-04-2022, 02:47 PM
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David Kirk David Kirk is online now
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Quote:
Originally Posted by brewsmith View Post
Cool history, and I can say you have the best fillets in the game!

I seem to recall an interview from Ritchey explaining how he was essentially self taught and his fillets are laid down in an organic approach, filling in where he needs as he goes to get an even layer of brass throughout rather than an a-b approach. Not sure how much his fillets are filed down after, but I am curious to know if you approach it in a methodical linear approach or go back and forth when filling in to ge things even/distribute the heat.
Good question -

When I first learned to fillet I worked forward and then back some. I'd be moving forward (right to left) and then I'd be unhappy with something I see where I just was and I'd go back and mess with it. This works of course but it tends to take lots of time as you chase the quality back and forth around the joint.

Now, 99% of the time I work right to left. This allows the flame to drop one bead of filler while preheating the area where the next bead will be dropped. I almost never go back. I make sure I'm perfectly happy with what I just put down before I move on. This means less messing around and the joint sees less heat over a shorter time period...both good things.

I hope I said that well!

dave
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