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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)PP
Posts
7
Comments
592
Joined
1 yr. ago

  • I was thinking about it after posting and if you're not hurting for plastic you could reduce some of the wobble by adding temporary support to the model. Cura used to have a plugin called baobab that would auto generate fat tree support all the way around a model, something like that to add extra footprint to taller models would do wonders.

  • I don't own one of these but I took a look at the specks and I'm pretty confident I can give you some pointers.

    First and foremost, you need an enclosure petg is going to cool way too fast if they thing is open air. My best advice would be to shove it in a closet or build a cabinet around it if you're so inclined. The mega printer I'm working on is going in a converted curio hutch.

    Second, there's never enough adhesion. If you're running pla, put a good layer of pva glue down on your bed before a print. Between that, texture and brim you should get a hold. If you're not worried about playing fast and loose, you can print your first layer tight to the table for just a smidge more grab.

    Lastly, I think the other poster is right about speed, taller parts get shakey. The housing will help with this by preventing ambient drafts, and you can use to to prevent frame shake if it's sturdy enough, but going slow is always a good idea.

  • Pictures of animals. Back when I was little, we had animal books with pictures of animals but of it wasn't in the books, you're out of luck. Now I can look at baby goats doing all sorts of silly things! Albino opossum? Dozens of them! Squirrels in hats? Everywhere!

    It's an absolute majesty.

  • Once made a dessert lasagna. Cream cheese/ricotta cheesecake with vanilla and honey for the cheese layer. Forest berry preserve for the sauce, and I crumbled walnut, pecans, and raisins for the meaty bits. Fantastic concept, but I used Lasagna noodles just like in a normal lasagna and frankly they were the weak link. Just flavorless noodles running through an otherwise excellent treat.

    If I ever go back to try it again, I'll press my own noodles with spices and a touch of honey. That will be the ticket.