31. What precaution should be taken as to the setting of the knife?

32. What should you look at if the work is not cut true?

33. Tell all you can about grinding knives.

34. Tell all you can about the use of the hone.

35. What causes are liable to prevent the proper seating of the knife, and what is the result of improper seating?

36. How can the best knives be obtained, and why?

37. How is the paper held in place?

38. Describe the mechanism used.

39. What is the relation of the power exerted by the operator to the power obtained at the clamp?

40. What was the characteristic of the first automatic clamp cutting machines, and how have they been improved?