Just getting back to sash weights as a source for cast iron.
I have been using them for many years, and there is a bit of a technique to making it easier on your machinery.
Normal sash weights are cast with the hanging loop downwards, so all the dross and crap rises to the end opposite. I cut off about 3" at that dross end and discard what has been cut off, and most times, all the rubbish is then gone. Don't try cutting it with your bench tools, the hard skin formed over maybe the last century or even more will really test your cutting tools. I, using a small angle grinder, just score around the bar where I want the break, then just dropping it onto a concrete floor will cause it to break around the grind line, or maybe persuade it to break with a lump hammer. All safety rules should be applied. Using this method, I break them up into manageable billets of between 2" and 6" long, depending what it is required for.
Next comes to getting thru the hard outer skin on the lathe. You DON'T cut thru it, you get under it, and peel the skin off. I find that putting a cut on of anything up to 0.100" will get under the skin (it depends how misaligned the moulds were when they were cast) and you will be left with a nice machining, very tight grain, cast iron bar. I usually get a minimum of 13" long by 11/8" diameter, sometime a lot more. In cost terms, that would work out to almost 20 squid from a metal supplier, my usual cost is 30 pence each from the scrap yard, plus a little work getting it out of the rough. To me, at those sorts of prices, it is time well spent.
I suppose the quality does rely on where in the world you come from, and even the area you live in. Being very close to the Black Country in the UK almost guarantees I will get the best quality ones ever made. That is where it all started a few centuries ago.
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