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--captions by vitac--
Www.Vitac.Com
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Captions paid for by
Discovery communications
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Narrator: exercise bikes can
Provide a great cardio workout.
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00:00:58,689 --> 00:01:00,068
Their tension settings
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00:01:00,068 --> 00:01:04,172
Are equivalent to the gears
On a road bike.
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00:01:04,172 --> 00:01:07,517
Cyclists can adjust the tension
To control the intensity
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Of their workout,
All while staying in one place.
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00:01:15,172 --> 00:01:19,206
Riding an exercise bike
Can help burn calories,
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Increase strength,
And reach fitness goals.
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They start by making
The bike frame,
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Which includes the handlebars,
Saddle post,
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00:01:29,827 --> 00:01:31,965
And flywheel housing.
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00:01:31,965 --> 00:01:36,896
An employee places all the parts
In a welding fixture.
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00:01:36,896 --> 00:01:39,655
The welding system
Is computerized.
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00:01:39,655 --> 00:01:42,551
The fixture moves the parts
Into position
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00:01:42,551 --> 00:01:46,103
And a robot accurately
Welds the joints of the frame.
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00:01:48,379 --> 00:01:53,000
It takes 20 welds to link
All the parts of the bike frame.
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00:01:53,000 --> 00:01:56,482
At the next station, a machine
Shapes the handlebars
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00:01:56,482 --> 00:01:58,551
And saddle post
To the correct profile.
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00:02:02,448 --> 00:02:05,620
Then, a worker polishes
The welds with a wire brush.
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00:02:08,413 --> 00:02:11,827
Next, they apply a black plastic
Finish to the metal.
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00:02:11,827 --> 00:02:15,241
This process is called
Powder coating.
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00:02:15,241 --> 00:02:18,586
An employee applies a metallic
Decal of the company name
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00:02:18,586 --> 00:02:20,034
To the powder-coated frame.
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00:02:23,379 --> 00:02:26,172
He inserts the bearing
For the pedal crank axle
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00:02:26,172 --> 00:02:28,586
And gently taps it into place
With a hammer.
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00:02:30,275 --> 00:02:32,793
He attaches a circuit board
To the base.
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00:02:32,793 --> 00:02:36,137
It will control the resistance
Of the flywheel.
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00:02:36,137 --> 00:02:38,551
He threads the wiring
Through the hollow frame
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00:02:38,551 --> 00:02:40,103
And out the handlebar post.
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00:02:43,413 --> 00:02:46,172
He drills holes
In the saddle-bar tubing,
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00:02:46,172 --> 00:02:49,344
Then, he installs the post
And adjustable locking screw.
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00:02:52,344 --> 00:02:56,344
He installs a temporary clamping
Lever on the flywheel framework,
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00:02:56,344 --> 00:02:58,965
Which will be used to tension
The transmission build.
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00:03:03,310 --> 00:03:05,137
He installs the bike saddle.
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00:03:07,448 --> 00:03:11,172
Then, he uses a hydraulic system
To press an axle and bearing
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00:03:11,172 --> 00:03:12,862
Into the center of the flywheel.
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00:03:18,241 --> 00:03:21,137
He places a product-name decal
On the flywheel.
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00:03:22,896 --> 00:03:27,000
The cast-iron flywheel
Is the heart of the bike.
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00:03:27,000 --> 00:03:30,448
At about 40 pounds, it's heavy
Enough to stabilize the bike
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00:03:30,448 --> 00:03:32,000
During the stationary ride.
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00:03:36,275 --> 00:03:40,000
He loops the transmission belt
Around the flywheel axle,
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00:03:40,000 --> 00:03:42,275
Then mounts the flywheel
To the framework.
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00:03:44,448 --> 00:03:48,793
He installs magnetic brakes and
Wires them to a bike computer.
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00:03:48,793 --> 00:03:51,275
The brakes allow the rider
To control the resistance
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00:03:51,275 --> 00:03:52,620
During the ride.
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00:03:55,448 --> 00:03:58,000
He connects the pulley disk
To the front of the bike.
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00:04:01,379 --> 00:04:03,758
Then, he loops the other end
Of the transmission belt
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00:04:03,758 --> 00:04:05,103
Around the pulley disk.
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00:04:06,862 --> 00:04:10,068
He uses a clamping lever
To pull the belt tight.
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00:04:10,068 --> 00:04:12,000
He strums it
And measures the sound
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00:04:12,000 --> 00:04:13,724
To confirm the tension
Is right.
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The next worker
Removes the clamp
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00:04:17,379 --> 00:04:21,068
And places the bike
In a test station.
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It spins the flywheel
And applies resistance.
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00:04:24,068 --> 00:04:26,689
A computer analyzes
The bike's performance.
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00:04:28,344 --> 00:04:30,827
Another employee
Wires the switches
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00:04:30,827 --> 00:04:32,896
For increasing
And decreasing resistance.
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00:04:34,724 --> 00:04:37,655
She tucks the wiring
Inside the handlebars.
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00:04:37,655 --> 00:04:39,931
She attaches switches
To the outside
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00:04:39,931 --> 00:04:41,689
For easy access
During the ride.
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00:04:45,586 --> 00:04:48,793
She folds the lower half
Of the resistance wiring up
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00:04:48,793 --> 00:04:52,000
And installs the wiring sleeve
In between the handlebars.
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00:04:54,275 --> 00:04:57,034
She screws the bracket
To the handlebar housing,
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Then, she connects the wires
To the ride computer
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00:04:59,758 --> 00:05:01,482
And attaches it to the bracket.
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00:05:03,482 --> 00:05:04,758
She opens the computer
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00:05:04,758 --> 00:05:07,241
And plugs the main power cable
Into the back.
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00:05:08,689 --> 00:05:12,551
Then, she reinstalls
The computer's back panel.
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00:05:12,551 --> 00:05:14,586
This completes
The handlebar assembly.
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00:05:16,310 --> 00:05:18,965
The next worker encases
The transmission belt
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00:05:18,965 --> 00:05:21,310
And electrical parts
In a plastic housing.
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00:05:24,413 --> 00:05:26,517
He attaches the pedals
To the axle.
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00:05:28,448 --> 00:05:30,931
Then, he places
Plastic caps on the ends
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00:05:30,931 --> 00:05:32,586
And hammers them into place.
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He packages the bike and
Handlebar assembly separately.
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This exercise bike
Is now ready to ride.
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It may be stationary,
But, when it comes to fitness,
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This bike should help
Riders go the distance.
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A pasty is a common british meal
Consisting of
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Meat and vegetables wrapped
In a pastry.
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Historically, the cornish pasty
Was served as a convenient meal
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00:06:13,413 --> 00:06:16,551
For miners in the cornwall area
Of the united kingdom.
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The crimped edge
Served as a handle,
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Allowing workers
To enjoy their food
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Without contaminating it
With their dirty hands.
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The cornish pasty
Is the national dish
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Of cornwall in the uk.
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Its signature crimped edge,
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Along with
Other characteristics,
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Are culturally
And commercially protected.
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Under european union
Regulations,
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Only pasties made the
Traditional way in cornwall
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Can be sold as cornish pasties.
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The traditional recipe
Begins with pastry dough.
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Workers combine lard
And margarine
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With salt and flour.
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They mix these ingredients
At low speeds
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So they don't overheat the fats.
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The solid fats
Break up gradually
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And combine
With the flour and salt
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To form
A bread-crumb-like texture.
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After about five minutes,
They add water.
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00:07:12,551 --> 00:07:14,482
Then, they resume mixing,
Until the dough
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00:07:14,482 --> 00:07:17,758
Reaches the right consistency.
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00:07:17,758 --> 00:07:20,517
They let the dough rest
For about an hour.
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00:07:20,517 --> 00:07:22,862
This relaxes the gluten
In the flour,
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Preventing the dough
From shrinking when it bakes.
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They put it in an extruder,
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Which feeds it
Down an automated forming line.
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At the first station, the dough
Passes through several rollers,
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Which progressively
Flatten it into a sheet.
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They add flour to the dough, so
It doesn't stick to the rollers.
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The flattened dough finally
Exits the first station.
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The next station uses revolving
Cutters to slice the dough
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Into 5-ounce disks.
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The excess dough is collected
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00:07:58,310 --> 00:08:00,275
And reworked
Into the next batch.
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00:08:03,172 --> 00:08:05,827
Flattening and cutting
The dough heats it up,
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00:08:05,827 --> 00:08:07,482
So they put it in a refrigerator
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00:08:07,482 --> 00:08:10,000
For about an hour,
To restore its elasticity.
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00:08:15,448 --> 00:08:19,000
Meanwhile, they prepare
The pasties' vegetable filling.
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00:08:21,103 --> 00:08:25,000
Workers load washed potatoes
Into an industrial peeler.
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00:08:25,000 --> 00:08:28,965
It spins them inside an abrasive
Metal drum to remove the skins.
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00:08:34,758 --> 00:08:37,034
Then, the potatoes go
Through a dicer,
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00:08:37,034 --> 00:08:39,344
Which cuts them
To a specific size.
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00:08:41,206 --> 00:08:43,758
The dicer deposits
The potatoes in water,
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00:08:43,758 --> 00:08:46,793
To remove any excess starch.
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00:08:46,793 --> 00:08:48,655
Workers combine the potatoes
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00:08:48,655 --> 00:08:52,758
With diced rutabaga and onion
In a vegetable mixer.
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00:08:52,758 --> 00:08:55,448
They add melted butter,
To help caramelize the onions.
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00:08:57,689 --> 00:09:01,586
They also add salt, pepper,
And a blend of other seasonings.
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00:09:04,965 --> 00:09:07,310
They run the mixer
For about two minutes.
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00:09:11,689 --> 00:09:13,137
Then, the vegetable filling
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00:09:13,137 --> 00:09:15,655
Joins the other components
On the production line.
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00:09:20,068 --> 00:09:22,620
Workers place the dough
On a moving belt
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00:09:22,620 --> 00:09:25,172
With the front edge
Of each disk on a white line.
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00:09:27,103 --> 00:09:29,862
This position ensures
That the depositor's nozzles
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00:09:29,862 --> 00:09:31,758
Drop the filling
Onto the right spot.
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00:09:34,724 --> 00:09:37,862
Next, workers place fresh,
Lean skirt steak
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On top of the vegetables.
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00:09:40,551 --> 00:09:44,241
The steak is cut from
The forequarter of prime beef.
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00:09:44,241 --> 00:09:46,689
According to
European union regulations,
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00:09:46,689 --> 00:09:50,310
12.5% of a cornish pasty
Must be beef.
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00:09:50,310 --> 00:09:54,413
This company's pasties exceed
That, containing at least 17.5%.
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00:09:58,379 --> 00:09:59,724
Highly skilled workers
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00:09:59,724 --> 00:10:02,793
Close the cornish pasty
With the signature crimped edge.
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00:10:04,931 --> 00:10:06,827
They fold the dough in half,
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00:10:06,827 --> 00:10:11,793
Form 19 to 22 even crimps
Along the back of the pasty,
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00:10:11,793 --> 00:10:14,931
Then, neatly tuck the end.
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00:10:14,931 --> 00:10:18,793
This must be done
With both precision and speed.
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00:10:18,793 --> 00:10:22,103
It takes these expert crimpers
About 20 seconds per pasty.
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00:10:27,379 --> 00:10:30,172
Workers collect the pasties
And make a small incision,
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00:10:30,172 --> 00:10:32,034
To vent some moisture
As the bake.
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00:10:34,827 --> 00:10:37,482
The remaining juices
Will infuse the vegetables,
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Producing a flavorful gravy.
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The factory immediately cools
The finished cornish pasties
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To about 65° fahrenheit.
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00:10:47,586 --> 00:10:50,448
This keeps the raw ingredients
Fresh during packaging.
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Pasties are stored
And shipped frozen,
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00:10:57,103 --> 00:10:59,000
Then glazed and baked onsite.
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00:11:00,931 --> 00:11:03,827
After 45 to 50 minutes
In the oven,
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These traditional cornish
Pasties are ready to serve.
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Fresh pasta is made from
A moist egg and flour dough
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That's mixed, kneaded,
And rolled into a sheet.
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00:11:28,655 --> 00:11:31,862
Then, the dough is cut
Into soft noodles, ravioli,
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00:11:31,862 --> 00:11:34,482
Or other shapes,
Using a pasta maker.
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This italian-made
Industrial pasta maker
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00:11:41,862 --> 00:11:45,413
Is designed for restaurants
And smaller pasta suppliers.
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00:11:47,551 --> 00:11:50,448
The machine is
Only five feet wide,
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00:11:50,448 --> 00:11:52,724
But it's still capable
Of mixing the dough
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00:11:52,724 --> 00:11:55,344
And pressing it into a variety
Of pasta shapes.
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The machine can turn dough
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00:11:59,172 --> 00:12:03,000
Into ravioli or assorted types
Of long and short pasta.
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00:12:06,827 --> 00:12:08,310
The machine's three stations --
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00:12:08,310 --> 00:12:11,620
The extruder, the ravioli maker,
And the pasta cutter --
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Are constructed
From stainless-steel parts.
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00:12:17,137 --> 00:12:18,931
A computer-guided punch press
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00:12:18,931 --> 00:12:22,275
Makes the required holes
And slots.
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Workers insert pieces
Into a press
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00:12:24,620 --> 00:12:26,793
To bend them
To the required shape.
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00:12:28,931 --> 00:12:31,793
This is a cover for one
Of the machine's components.
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Once all the pieces are ready,
Workers weld them together.
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00:12:46,172 --> 00:12:49,310
The machine's pasta cutter uses
Stainless-steel cutting rollers
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00:12:49,310 --> 00:12:50,862
To slice the pasta.
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00:12:53,068 --> 00:12:56,793
Each roller starts out
As a stainless-steal rod.
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00:12:56,793 --> 00:12:59,931
A computer-guided mill
Carves grooves into it.
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00:12:59,931 --> 00:13:03,551
The groove width determines
The width of the pasta.
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00:13:03,551 --> 00:13:06,379
The pasta cutter contains
Four pairs of rollers
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00:13:06,379 --> 00:13:09,137
That cut the pasta
To different widths:
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00:13:09,137 --> 00:13:11,413
2-millimeter-wide taglionlini,
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00:13:11,413 --> 00:13:16,000
4-millimeter-wide fettuccine,
8-millimeter-wide tagliatelle,
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00:13:16,000 --> 00:13:18,896
And 12-millimeter-wide
Pappardelle.
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00:13:18,896 --> 00:13:21,379
Rollers are available
In additional sizes.
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00:13:23,965 --> 00:13:26,241
Workers install
Four corresponding pairs
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00:13:26,241 --> 00:13:28,862
Of steel combs
Underneath the rollers.
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00:13:28,862 --> 00:13:31,862
The combs gently scrape
The dough out of the grooves
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00:13:31,862 --> 00:13:33,724
To eject the cut pasta.
199
00:13:39,310 --> 00:13:42,689
Next, workers install the gears
That turn the rollers.
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00:13:42,689 --> 00:13:44,758
The gears engage one another,
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00:13:44,758 --> 00:13:48,275
So that the rollers revolve
At the same speed.
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00:13:48,275 --> 00:13:52,827
This ensures that the cutter
Operates smoothly and quietly.
203
00:13:52,827 --> 00:13:56,310
The motor turns the larger main
Gear, which moves the others.
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00:13:59,689 --> 00:14:02,206
They mount protective covers.
205
00:14:02,206 --> 00:14:03,655
This critical safety feature
206
00:14:03,655 --> 00:14:06,689
Prevents users' fingers from
Getting caught in the rollers.
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00:14:10,000 --> 00:14:11,655
At the base of the cutter,
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00:14:11,655 --> 00:14:14,931
They mount a smooth
Laminating roller.
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00:14:14,931 --> 00:14:16,862
This roller
Thins the dough sheet
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00:14:16,862 --> 00:14:18,758
Before the cutting
Rollers slice it.
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00:14:21,689 --> 00:14:23,689
They install the
Electrically powered motor
212
00:14:23,689 --> 00:14:25,103
That turns the main gear.
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00:14:29,896 --> 00:14:32,413
Then, the handle that moves
The laminating roller.
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00:14:38,000 --> 00:14:40,000
Here, they've removed
The protective covers
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00:14:40,000 --> 00:14:42,517
To demonstrate how
The cutting rollers operate.
216
00:14:46,034 --> 00:14:48,379
Next, they build the extruder.
217
00:14:48,379 --> 00:14:50,310
They mount a blade
In the dough mixer
218
00:14:50,310 --> 00:14:52,344
And connect it
To an electric motor.
219
00:14:54,379 --> 00:14:58,137
The extrusion tube is located
Directly below the dough mixer.
220
00:14:58,137 --> 00:15:00,517
The dough is pushed
Through a bronze die
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00:15:00,517 --> 00:15:03,000
In the extrusion tube.
222
00:15:03,000 --> 00:15:06,793
The dies can be changed to make
Different types of pasta.
223
00:15:06,793 --> 00:15:08,620
One die makes
A flat sheet of dough,
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00:15:08,620 --> 00:15:11,482
For cutting long pasta
Or making ravioli.
225
00:15:14,103 --> 00:15:16,413
Other dies can be used
To make short pasta,
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00:15:16,413 --> 00:15:18,758
Such as fusilli or rotini.
227
00:15:20,655 --> 00:15:24,551
The machine's third station
Is the motorized ravioli maker.
228
00:15:24,551 --> 00:15:26,655
It also has
Interchangeable dies,
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00:15:26,655 --> 00:15:28,655
To make different shapes
Of ravioli.
230
00:15:30,620 --> 00:15:33,689
Now, this machine
Is ready to make pasta.
231
00:15:33,689 --> 00:15:35,689
First, they pour in
The dough ingredients
232
00:15:35,689 --> 00:15:38,137
And mix for 15 minutes.
233
00:15:38,137 --> 00:15:41,620
Then, they pull a lever to feed
The dough through the extruder.
234
00:15:41,620 --> 00:15:43,896
This is the die
That makes a dough sheet
235
00:15:43,896 --> 00:15:46,758
For the long pasta cutter
Or ravioli maker.
236
00:15:49,482 --> 00:15:51,793
They cut the dough
Off the extruder
237
00:15:51,793 --> 00:15:55,034
And put it through the cutter's
Laminating roller to thin it.
238
00:15:55,034 --> 00:15:57,068
Then, they feed it
Through the rollers
239
00:15:57,068 --> 00:16:00,620
In one of the cutting slots.
240
00:16:00,620 --> 00:16:03,965
To make ravioli,
They extrude two narrow sheets
241
00:16:03,965 --> 00:16:07,000
And put them
Through the ravioli maker.
242
00:16:07,000 --> 00:16:09,413
A tube injects the filling
Between the sheets
243
00:16:09,413 --> 00:16:12,793
Before the die
Crimps them together.
244
00:16:12,793 --> 00:16:15,137
A cooling system built
Into the extruder
245
00:16:15,137 --> 00:16:16,758
Prevents the dough
From heating up
246
00:16:16,758 --> 00:16:19,172
As it's forced through the die.
247
00:16:19,172 --> 00:16:22,724
This keeps the pasta fresh
For a long time.
248
00:16:32,275 --> 00:16:35,068
Slate was originally used
To make roof shingles,
249
00:16:35,068 --> 00:16:37,344
As well as floor and wall tiles,
250
00:16:37,344 --> 00:16:40,896
But, now, this metamorphic rock
Is used all over the house.
251
00:16:42,344 --> 00:16:45,103
Artisans are using slate
To create everyday items,
252
00:16:45,103 --> 00:16:47,620
Including tableware,
Address plaques,
253
00:16:47,620 --> 00:16:49,172
And garden accessories.
254
00:16:53,517 --> 00:16:56,793
These cornish slate products use
Traditional building materials
255
00:16:56,793 --> 00:16:58,448
In nontraditional ways.
256
00:17:00,655 --> 00:17:02,000
In cornwall,
257
00:17:02,000 --> 00:17:04,241
They have been mining slate
For hundreds of years.
258
00:17:07,137 --> 00:17:09,275
Some of the craftsman's slate
Is old roof
259
00:17:09,275 --> 00:17:13,137
Or floor tile retrieved
From the demolition sites.
260
00:17:13,137 --> 00:17:17,103
Other projects require new
Slate, fresh from the quarry.
261
00:17:17,103 --> 00:17:18,310
The craftsman selects
262
00:17:18,310 --> 00:17:20,517
And older piece
From a cheese board.
263
00:17:20,517 --> 00:17:24,620
He evaluates the color, as well
As the thickness and shape.
264
00:17:24,620 --> 00:17:27,724
Older slate is weathered and has
More colors running through it.
265
00:17:32,827 --> 00:17:35,724
He scrapes the loose slate
Off the surface,
266
00:17:35,724 --> 00:17:37,241
Working carefully to avoid
267
00:17:37,241 --> 00:17:39,793
Fracturing the stone's
Thin layers.
268
00:17:42,034 --> 00:17:43,758
He sweeps off the scrapings.
269
00:17:46,034 --> 00:17:50,275
He scrubs the slate tile with
A chemical cleaning solution
270
00:17:50,275 --> 00:17:51,965
And rinses off the residue.
271
00:17:54,103 --> 00:17:57,068
The slate dries in minutes.
272
00:17:57,068 --> 00:18:01,172
As the water evaporates,
The color changes dramatically
273
00:18:01,172 --> 00:18:03,758
From dark gray to light gray
With a bluish hue.
274
00:18:06,172 --> 00:18:07,862
He measures the slate
For cutting
275
00:18:07,862 --> 00:18:10,310
And scores it lightly
With a sharp tool.
276
00:18:11,413 --> 00:18:13,344
He places a template
For the handle
277
00:18:13,344 --> 00:18:15,896
Within the scored boundaries
And marks it for drilling.
278
00:18:20,241 --> 00:18:23,620
Then, he cuts the slate
With a slate guillotine.
279
00:18:23,620 --> 00:18:26,482
It's a double-bladed tool
Similar to a paper cutter.
280
00:18:28,896 --> 00:18:30,862
He leaves a margin for trimming.
281
00:18:35,620 --> 00:18:36,965
He breaks off the margin
282
00:18:36,965 --> 00:18:40,758
By tapping it
With a special slater's tool
283
00:18:40,758 --> 00:18:43,275
And checks the edges,
To confirm that they're neat.
284
00:18:45,275 --> 00:18:49,931
Then, he redefines the markings
For the handle holds.
285
00:18:49,931 --> 00:18:52,275
The craftsman drills holes
Through the slate
286
00:18:52,275 --> 00:18:55,551
For the handles.
287
00:18:55,551 --> 00:18:57,413
Then, he changes the drill bit
288
00:18:57,413 --> 00:19:00,068
To cut a sloped profile
Into the holes.
289
00:19:00,068 --> 00:19:03,448
This will allow the screws
To sit flush against the slate.
290
00:19:07,551 --> 00:19:10,206
He brushes the edges,
To get rid of loose chips,
291
00:19:10,206 --> 00:19:12,655
And refines the ends
With a razor blade.
292
00:19:15,172 --> 00:19:17,758
The craftsman washes the slate
One more time.
293
00:19:20,206 --> 00:19:24,931
The glues four small silicone
Knobs onto the base.
294
00:19:24,931 --> 00:19:26,931
The knobs act as legs,
295
00:19:26,931 --> 00:19:31,172
So the cheese plate
Can be set on any surface.
296
00:19:31,172 --> 00:19:35,172
He applies two coats of
Food-safe sealer to the slate.
297
00:19:35,172 --> 00:19:38,206
Each coat takes a day to dry.
298
00:19:38,206 --> 00:19:40,827
Then, he installs
The stainless-steel handles.
299
00:19:46,689 --> 00:19:49,758
This slate cheese board is now
Ready to hold a few snacks.
300
00:19:54,517 --> 00:19:57,137
From an old roof tile
To a nice piece of tableware.
301
00:19:57,137 --> 00:19:58,896
It's quite a transformation.
302
00:20:06,379 --> 00:20:08,172
Next, the craftsman slices
303
00:20:08,172 --> 00:20:10,517
A block of new slate
With a wet saw.
304
00:20:12,724 --> 00:20:15,172
New slate comes
In thicker chunks.
305
00:20:15,172 --> 00:20:17,034
It can be used to make signage.
306
00:20:22,275 --> 00:20:25,379
He uses eight different grades
Of diamond abrasive pads
307
00:20:25,379 --> 00:20:28,517
To polish the surface
Until it's completely flat.
308
00:20:30,379 --> 00:20:32,827
Then, he uses a computerized
Graphic cutter
309
00:20:32,827 --> 00:20:34,517
To make a stencil out of vinyl.
310
00:20:37,482 --> 00:20:39,896
He places the stencil
Over the slate
311
00:20:39,896 --> 00:20:42,000
And sandblasts it
With a special compound.
312
00:20:45,379 --> 00:20:49,275
The process creates rough
Grooves in the slate.
313
00:20:49,275 --> 00:20:52,275
The grooves will allow
Paint to adhere to the stone.
314
00:20:55,172 --> 00:20:57,310
Another employee
Uses the stencil
315
00:20:57,310 --> 00:20:59,758
To apply paint to the slate.
316
00:20:59,758 --> 00:21:01,896
She allows each coat
Of the paint to dry
317
00:21:01,896 --> 00:21:03,586
Before brushing on the next.
318
00:21:07,206 --> 00:21:10,551
She applies four coats in total.
319
00:21:10,551 --> 00:21:13,103
When she's finished,
She peels off the vinyl.
320
00:21:17,310 --> 00:21:21,724
This custom slate sign
Is ready of face the street.
321
00:21:21,724 --> 00:21:25,689
It takes four days to craft,
Seal, and paint the sign.
322
00:21:25,689 --> 00:21:27,103
Now that it's complete,
323
00:21:27,103 --> 00:21:30,000
The sign is sure to make
A rock-solid impression.
26550
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