There is a difference in rolling pins. French pins are for dough and the flat regular are for pastry. They roll differently. I used the Vega duplicator which makes it easier and faster. Great machine and highly recommended.
Nice work. Like your explanations. I have a Vega but I'm not sure how to set-up the distance between the pattern and the finished piece, such that the finished piece is the correct diameter. What size in the ‘Y’ axis should the pattern be for a given profile. Is it always the same. My first attempt, the cut piece on the lathe was 50% smaller than the pattern used. 🥴
Richard, I haven't used my in a while, but every time I do I have to get out the instructions. I'll get them out and get back to you hopefully tomorrow. Thanks for your question.
Been researching and can’t find an answer: does the duplicator tie up the lathe? I mean can it be removed and reinstalled easily so you don’t need another lathe for hand tool turning?
Just a heads-up on your linseed oil. Looks like you used “boiled linseed oil”, which is definitely not food safe. It has toxic driers and other chemicals in it. A food-safe alternative is precatalyzed linseed oil. Takes longer to cure/dry, but it’s all natural and food safe.
Supposedly after it dries it is said to be safe; however, (I did this too late for the video) I sanded the rolling pins and rubbed them with olive oil. Then I wiped them dry. You are correct about boiled linseed oil, pure linseed oil is flaxseed oil and is food safe but takes a long time to dry. I won't be using it again for items used around food. Thanks for catching this and thanks for watching.
