Buttons: an experiment with cheese

Step 3 Button making

I built a circular-cutter around a Dremel-a-like bit with some steel sheet (sardine-can). The edge was roughed-up with a file and I mounted it in a cordless-drill.

Edam, Red Leicester & Austrian Smoked Processed Cheese were the hardest, producing fine cheese swarf.
Due to being a bit "crusty" the Babybel cheeses were a bit "chewy" in the middle. For this reason the crusty-bits were sliced off with a knife and all the button-blanks were dried further by the same process.
Boursin, as you might expect was rather soft, no real drilling required.

The blanks were then thinned to ³/₃₂" with sandpaper, the edges smoothed and two holes drilled (¹/₁₆"). The drilling did for the Boursin - it broke: out of the contest. The Red Leicester split along a natural fault line and had to be cut again.

Comments

[shermans]

Lol that's pretty neat, I thought you where just kidding when you commented on it, but this is a great use for cheese. You could even go as far as to press pattrens into the cheese and stuff I bet. You ever use poly clay?

[lemonie]

Not sure what poly clay is, Fimo? L

[thepelton]

Fimo is a variety of poly clay. I think that Sculpey is the US variety, and Fimo is the type from Europe.

[shermans]

It's oven back clay http://www.sculpey.com/

[lemonie]

Ah thanks. L

[Fodaro]

Have you tried using macro mode for taking close-ups with the camera? There's often a button marked with a flower icon which will allow the camera to focus on objects close to the lens.

[lemonie]

It doesn't work (usually). But I spend a bit of time adjusting various things and managed a better one. L