Cross-Grain Knife Planing Improves Surface Quality and Utilization of Aspen

Abstract

Aspen at 6 percent moisture content was planed parallel to the grain and across the grain on a cabinet planer with a 25? rake angle, 1/16- and 1/32-inch depth of cut, and 20 knife marks per inch. Aspen was also cross-grain knife planed with a 45? rake angle, 1/32-, 1/16-, and 1/8-inch depths of cut, and 20, 10, 5, and 2.5 knife marks per inch. Cross-grain knife planin at all machine settings produced a better surface than finish knife planing parallel to the grain.

Citation

Stewart, Harold A. 1971. Cross-Grain Knife Planing Improves Surface Quality and Utilization of Aspen. Research Note NC-127. St. Paul, MN: U.S. Dept. of Agriculture, Forest Service, North Central Forest Experiment Station