On 19/05/2015 9:18 AM, sf wrote:
> On 19 May 2015 11:37:11 GMT, notbob > wrote:
>
>> On 2015-05-19, taxed and spent > wrote:
>>>
>>> "Sqwertz" > wrote in message
>>
>>> it does 0.01 ounces and 0.001 pounds
>>
>> Does it do 10 lbs?
>>
>> Typically, scales trade off preceision for range.
>>
>> One half ounce to ten pounds is a good range for the kitchen. Finer
>> precision typically reduces the range. You can buy scales that do
>> 0.01 ounce and will also weigh over 10 lbs, but bring $$$$.
>>
> I have a nice scale that is calibrated to weigh the usual numbers
> accurately. Go between them and it's a crap shoot. When I'm dividing
> dough into equal pieces by weight, I can weigh one, weigh more, go
> back to the first and the weight is significantly different.
>
Make sure the scale is sitting away from any joint in the surface of
your counter top. I had your problem until I realised that the formica
had distorted the substrate near the joins. I now check mine with a
couple of old Canadian dollar coins (looneys) that weigh 7 grams. The
new ones are lighter.
Graham

--

On Tue, 19 May 2015 10:24:59 -0600, graham > wrote:

>On 19/05/2015 9:18 AM, sf wrote:
>> On 19 May 2015 11:37:11 GMT, notbob > wrote:
>>
>>> On 2015-05-19, taxed and spent > wrote:
>>>>
>>>> "Sqwertz" > wrote in message
>>>
>>>> it does 0.01 ounces and 0.001 pounds
>>>
>>> Does it do 10 lbs?
>>>
>>> Typically, scales trade off preceision for range.
>>>
>>> One half ounce to ten pounds is a good range for the kitchen. Finer
>>> precision typically reduces the range. You can buy scales that do
>>> 0.01 ounce and will also weigh over 10 lbs, but bring $$$$.
>>>
>> I have a nice scale that is calibrated to weigh the usual numbers
>> accurately. Go between them and it's a crap shoot. When I'm dividing
>> dough into equal pieces by weight, I can weigh one, weigh more, go
>> back to the first and the weight is significantly different.
>>
>Make sure the scale is sitting away from any joint in the surface of
>your counter top. I had your problem until I realised that the formica
>had distorted the substrate near the joins. I now check mine with a
>couple of old Canadian dollar coins (looneys) that weigh 7 grams. The
>new ones are lighter.
>Graham

Naturally any scale should be placed on a level stable surface... and
electronic scales are easy to zero out, no looneys required... place
on a level stable surface and hit the tare.

On Tue, 19 May 2015 10:24:59 -0600, graham > wrote:

> On 19/05/2015 9:18 AM, sf wrote:
> > On 19 May 2015 11:37:11 GMT, notbob > wrote:
> >
> >> On 2015-05-19, taxed and spent > wrote:
> >>>
> >>> "Sqwertz" > wrote in message
> >>
> >>> it does 0.01 ounces and 0.001 pounds
> >>
> >> Does it do 10 lbs?
> >>
> >> Typically, scales trade off preceision for range.
> >>
> >> One half ounce to ten pounds is a good range for the kitchen. Finer
> >> precision typically reduces the range. You can buy scales that do
> >> 0.01 ounce and will also weigh over 10 lbs, but bring $$$$.
> >>
> > I have a nice scale that is calibrated to weigh the usual numbers
> > accurately. Go between them and it's a crap shoot. When I'm dividing
> > dough into equal pieces by weight, I can weigh one, weigh more, go
> > back to the first and the weight is significantly different.
> >
> Make sure the scale is sitting away from any joint in the surface of
> your counter top. I had your problem until I realised that the formica
> had distorted the substrate near the joins. I now check mine with a
> couple of old Canadian dollar coins (looneys) that weigh 7 grams. The
> new ones are lighter.

Thanks, but it sits on a granite slab. It seems to be calibrated to
weigh knows accurately and anything in between is a crap shoot.

--

sf