Sheet metal is simply metal formed into thin and flat pieces. It is one of the fundamental forms used in metalworking and can be cut and bent into a variety of different shapes. Countless everyday objects are constructed with sheet metal. Thicknesses can vary significantly; extremely thin thicknesses are considered foil or leaf, and pieces thicker than 6 mm (0.25 in) are considered plate.
Sheet metal is available in flat pieces or as a coiled strip. The coils are formed by running a continuous sheet of metal through a roll slitter.
The thickness of the sheet metal is commonly specified by a traditional, non-linear measure known as its gauge. The larger the gauge number, the thinner the metal. Commonly used steel sheet metal ranges from 30 gauge to about 8 gauge. Gauge differs between Ferrous (iron based) metals and nonferrous metals such as aluminum or copper; Copper is measured in thickness by Ounce.
There are many different metals that can be made into sheet metal, such as aluminum, brass, copper, steel, tin, nickel and titanium. For decorative uses, important sheet metals include silver, gold, and platinum (platinum sheet metal is also utilized as a catalyst.)
Sheet metal also has applications in car bodies, airplane wings, medical tables, roofs for buildings (Architectural) and many other things. Sheet metal of iron and other materials with high magnetic permeability, also known as laminated steel cores, has applications in transformers and electric machines. Historically, an important use of sheet metal was in plate armor worn by cavalry, and sheet metal continues to have many decorative uses, including in horse tack. Sheet metal workers are also known as "Tin Bashers",("Tin Knockers") which is derived from the hammering of panel seams when installing tin roofs.
Layout Techniques There are three primary procedures in Layout. 1. Parallel 2.Radial 3. Triangulation.
Famous quotes containing the words sheet and/or metal:
“And he was
there in the hall, flat on a sheet of blood that
ran down the stairs. I did appreciate it. There are few
hosts who so thoroughly prepare to greet a guest
only casually invited, and that several months ago.”
—Frank O’Hara (1926–1966)
“And, indeed, is there not something holy about a great kitchen?... The scoured gleam of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for the celebration of the sacrament of food. And the range like an altar, yes, before which my mother bowed in perpetual homage, a fringe of sweat upon her upper lip and the fire glowing in her cheeks.”
—Angela Carter (1940–1992)