RickinTN
03-21-2013, 09:41 AM
Hello all,
I have a couple of questions I know have been addressed here before, probably many times, but I cant seem to find it.
I'm having a couple of issues with copper checks and thinking that annealing them might help. My first issue is that after installing the checks and sizing and lubing my checks are larger in diameter than my sized and lubed bullets. I'm thinking this is probably due to the "spring back" of the copper material. The other issue is that on one of my 30cal molds the check to shank fit is very snug, and I find myself tapping the base of the bullet on my benchtop trying to get the check installed square to the bullet base. This bullet design has a tapered gas check shank.
I'm thinking that I could probably anneal the checks in my toaster oven which I use to heat treat bullets. If so, at what temperature and time should I use, and should I water quench afterwards or air cool them?
Your responses or pointing me in the right direction with previous threads is much appreciated.
Thanks,
Rick
I have a couple of questions I know have been addressed here before, probably many times, but I cant seem to find it.
I'm having a couple of issues with copper checks and thinking that annealing them might help. My first issue is that after installing the checks and sizing and lubing my checks are larger in diameter than my sized and lubed bullets. I'm thinking this is probably due to the "spring back" of the copper material. The other issue is that on one of my 30cal molds the check to shank fit is very snug, and I find myself tapping the base of the bullet on my benchtop trying to get the check installed square to the bullet base. This bullet design has a tapered gas check shank.
I'm thinking that I could probably anneal the checks in my toaster oven which I use to heat treat bullets. If so, at what temperature and time should I use, and should I water quench afterwards or air cool them?
Your responses or pointing me in the right direction with previous threads is much appreciated.
Thanks,
Rick