SolidUser
Guest
the development calculated by us is half between the third and the first image.Absolutely not!
we do not do the tests before cutting the piece "real", we produce
without sampling anything.
later images of developments, to vary I also calculated development
with different materials and different rays.
marco exposed what I would write, plus 70% of the folds
we do are in "air".
I have a 23-year experience in this field, 10-12 of which have been in the workshop, quince, bending machine, punching machine, cutting water and now for 5 years
also laser cutting.
I have folded, unlike 99% of subscribers to this forum, sheet
since I was 20 years old with, at the beginning, development traced directly
on the sheet... that not knowing (the sheet), contains my object. . .
we used to track wagons and carter of all kinds, not boxes with straight corners and "simple" folds.
I do not fear any object to draw with sw for real production.
I have friends bending sheets every day, and adopt the ns itself
working system. returning to your piece, to be able to make the holes in the lip, we would do them
from diameter 2 then enlarge them to drill.
If instead it was a million pieces, perhaps equipping with a large quarry only 6 mm would be possible. . but in coniatura.. .
However the scaffolding is of some tenth and therefore would lead to the production of a compliant piece.
the fold radius is 2.5 mm.
the piece has undergone revision, the designer not having used the formulas, placed the holes at an incorrect distance and therefore are unbalanced.
The life doesn't pass.
mike, I repeat, I do not discuss your customized solution to your working method, I nevertheless think that you can not recommend an improper use of certain features only because the development however is well.
You're an accountant.
If your method used it to design, are you sure you'd be exhausted by errors?
The classic method is also applicable to the designer who does not have 20 years of experience on the sheet, but is a great designer.
Why are the formulas born?
formulas are born to be able to calculate development even if you are a pastry chef.