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Reaming Tips and Tools
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<blockquote data-quote="Kapnismologist" data-source="post: 37324" data-attributes="member: 487"><p>Sandpaper - cut to size and rolled up on your finger or, for a small chamber, on a short length of wooden dowel. Very easy to control and manage, nearly impossible to damage the chamber or rim if done with a modicum of care, and leaves the chamber fresh and silky smooth - like black velvet.</p><p></p><p>Normally I use 400 grit so as to not chip the cake or take too much off in any one place, but that might take some time if you have a lot of thickness to remove. In such cases, I would recommend 220 and then 400 for a smooth finish. I tend to only keep a very thin layer of cake in the majority of my briars (the standard thickness of a dime is way, way too much for most of my pipes) although I allow my cobs to develop much more (the thicker the better I have found). Meers, of course, should never need to be reamed because one should not allow cake to build up in the chamber in the first place.</p><p></p><p>Enjoy!</p></blockquote><p></p>
[QUOTE="Kapnismologist, post: 37324, member: 487"] Sandpaper - cut to size and rolled up on your finger or, for a small chamber, on a short length of wooden dowel. Very easy to control and manage, nearly impossible to damage the chamber or rim if done with a modicum of care, and leaves the chamber fresh and silky smooth - like black velvet. Normally I use 400 grit so as to not chip the cake or take too much off in any one place, but that might take some time if you have a lot of thickness to remove. In such cases, I would recommend 220 and then 400 for a smooth finish. I tend to only keep a very thin layer of cake in the majority of my briars (the standard thickness of a dime is way, way too much for most of my pipes) although I allow my cobs to develop much more (the thicker the better I have found). Meers, of course, should never need to be reamed because one should not allow cake to build up in the chamber in the first place. Enjoy! [/QUOTE]
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