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I know this as a sprag clutch. Ron Australia

Thanks Peter for the information on the Iscar DGTR parting tool 0.055. I visited the Iscar site and couldn't find it. ( a huge site mostly devoted to automatic machines ) there are hundreds of tools. I also looked at a lot of tool suppliers with no Luck. If you remember or know where you got it...

I have a stick of material I bought fifty plus years ago that was recommend by ETW. The piece I have is 5/8 in dia. and about 12" long. Its is grey/ brown in colour and motley/ flecky. It turns easily, though haven't made anything from it. It could easily be split down the middle to double the...

i have not made a spark plug, I have under construction a Westbury Seagull. So my suggestion maybe out of order. but I have a collection of Nichrome wire for the plugs, my idea of what might be a good material. Haven't seen it mentioned before

Fifty years ago I made some 3C collets from 12L14 steel that were case hardened. First the steel was stress relieved. The collets were turned, threaded and the keyway cut in two at a time. They were then seperated placed in the lathe for drilling and boring to size. The next operation was...

I don't about model engines but I run race cars and they all run with crankshaft triggers ( wasted Spark ) no problems. Ron

Thanks so much to Dean Williams for an excellent article on small spring making. a subject I am interested in. The article was well written with simple explanations and very clear photographs. Thanks again Dean. Ron

Does anyone know when needing to duplicate an existing gear how to figure out whether it is 14.5 or 20 degree pressure angel ?? Ron

Thanks guys, I will give it ago. I have always used vinegar with a little salt added ( when ever it is quoted it is always "a little salt') A friend how has good knowledge of chemistry tells the salt is bad for steel and all it does in the vinegar is to speed up the process. Thanks again

I have often read about using citric acid for a pickle/ cleaner. and substitute for sulfuric I have some citric acid in powder form with instructions for use in cooking, can anyone give me a clue as to mixing ratio for our use?