Chug—The action of the knife that results from lost motion in the parts connecting the knife-bar to the parts that operate it. "Chug" is caused, first, by the looseness of fitting necessary to permit the parts to operate without heating, and second, by wear of these parts. "Chug" dulls knives and spoils stock and makes expense for grinding, sharpening, and knife replacement.
Clamp—The part that presses the work firmly on the table to hold it while being cut.
Clamp, One Piece—Means a single casting used both for marking (or gaging) the stock where the knife is going to cut and also for pressing the pile to hold it.
Clamp Dwell, Long—Means that the clamp is held down a little longer upon the pile after the knife has cut, so as to allow the knife to rise to a safe height before the clamp is released. This prevents the knife rippling up the sheets on the return motion and disturbing the pile.
Clamp Face—A removable flat steel plate fastened underneath across the clamp fingers to prevent the indenting of soft stock.
Clamping, Automatic Pressure Adjustment—A device for varying the holding pressure easily and instantly for different kinds of work.
Clutch, Friction Driving—An improvement over the jaw clutch, because instead of starting the machine with a jar, it permits gradual engagement of the power.
Counterbalance Weight for Knife-Bar—A safety device which, through constant and dependable action of gravity, always tends to keep the knife from dropping.
Cutting Sticks—A wood or soft metal piece inserted in the table, on which the knife edge strikes; in shape usually square, but sometimes round and rotatable by hand or power to present fresh surfaces after a number of cuts.
Double-Shear Stroke—Means there are three motions taking place at the same time; first, the downward motion through the pile; second, the single "shear" motion across the face of the pile; and third, the double-shear motion which means that the cutting edge starts to cut higher at one side than the other and by rocking approximates parallel when it reaches the bottom of the cut at the table. The double-shear cuts more like a pair of scissors, the knife edge entering each sheet at its side and gradually cutting across it. Its advantages are less power required to cut, less strain on the machine and the knife, a more perfectly cut edge and a smoother face to the pile. See Fig. 10, Page 18.