Thread: Baffle strike?

Originally Posted by Tombi

There really needs to be a hyphen in "stain-less" steal for people like that.

I had to take an extra inch off a barrel for this exact reason, I've learned from my mistake

Same. Stainless rusts just slower. I had to remove and re thread a 223 that had such bad corrosion around the muzzle from the condensation and dissolved carbon because the suppressor was stored on the rifle (a big no no ) It was so bad that we needed a pipe wrench to get the suppressor to turn.

Originally Posted by timattalon

Same. Stainless rusts just slower. I had to remove and re thread a 223 that had such bad corrosion around the muzzle from the condensation and dissolved carbon because the suppressor was stored on the rifle (a big no no ) It was so bad that we needed a pipe wrench to get the suppressor to turn.

I'm not sure I agree, if treated well stainless should resist rust more or less for ever. Provided it is the right grade of stainless and had enough chromium in it.
I've never really agreed stainless actually means stains less.
When we say bra-less.......

416 SS rusts, grab a magnet & stick it on your barrel, if it sticks, (it will BTW) it is ferrous so it will rust given the chance, 303, 304, 314, 316 etc don't

Originally Posted by Kiwi Greg

416 SS rusts, grab a magnet & stick it on your barrel, if it sticks, (it will BTW) it is ferrous so it will rust given the chance, 303, 304, 314, 316 etc don't

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

I should have said "as easily"

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

Macca's or a proper one?

304 and salt = f all metal.....

Originally Posted by Beaker

Macca's or a proper one?

304 and salt = f all metal.....

I have never got fish and chips from macca's myself, was unaware they did them.

Originally Posted by veitnamcam

I have never got fish and chips from macca's myself, was unaware they did them.

Fillet o fish and French fries

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

I've seen stainless ventilation flues corroded through in three months. Not sure what the stainless was though.