Gunsmithing Chambering 338 Edge - work hardening?

[mram10]

A friend and I chambered a 338 edge build and found it to be a pain in the you know what,once we got about a inch in. After discussions on the board here, we figured out it was probably work hardening. With that being the case, what is the best way to prevent this. Should you:

1. Pulse the reamer-apply pressure for a few seconds then allow to cool, then apply again?

2. Keep consistent pressure on the reamer

The reamer was good, however we do not have a flushing kit for the lathe. Thanks.

 

[crumpmd]

Re: Chambering 338 Edge - work hardening?

Have a sharp reamer. I cut and evacuate chips and relube work and reamer and cut again. I cut a lot at first because the chips fly early on, later they are in the flutes of the reamer so I stop more often.
Check your speed and feed rates too. I use HSS reamers and run the lathe around 300rpm to chamber and I use moderate infeed. I don't know exactly cause I do it by hand.
A lot of guys use a finish reamer for the whole operation. I still drill out about 75% before I put in a reamer, unless I have a rougher, then I stop about 5 thou short and finish from there.
But there are MUCH more experienced guys out there than me. I am largely self taught and have only been working at it as a hobby for 3 years now. FWIW

 

[300sniper]

Re: Chambering 338 Edge - work hardening?

i'm not sure why but it seems this topic has come up a few times recently and always with a 338 edge reamer.