Halbrust wrote:Sean, so the outside will suck in as I dish the center?
Two things will happen as you dish and they amount that one happens more then the other depends on the metal properties, thickness, distance in both directions, face of your hammer, shape of your dish and other factors.
If you cut a 4" square of 16ga steel and scratch 1" grid lines on the face and then dish it you will notice that at about the curvature of a soccer ball The sides will be sucked in like ) (. If you measure if with a flexible tape accross the gap is may be 3.5 and over the arc maybe 4.1. If you measure the corner to corner distance you will see proportionally more stretching. If you look at the grid lines in the vertical and horizontal thy still cross at 90 deg but at the grid lines on the angles will decrease from 90 to maybe 75.
If you keep dishing deeper you will notice more stretching, but primarily on the diagnal axis. The extra material stabilises it's location and prevents it from being sucked into the center. From the side the metal will tend to flow into the dish more instead. Eventually as you go from the diameter of a baseball down to a tennis ball, the curvature is sharp enough that the deformation is amost all stretch regardless of direction.
If we apply the same principles to an elbow: In general we can consider the pinky to shoulder direction to be like the vertical and the metal will want to flow into the dish. The long direction is like the diagnal and is more likely to stretch... but will still generally flow into the dish until you get to your deepest dishing.
Stretching isn't bad. Remember, you can always re-cut it smaller after dishing but it's a pain to make it larger.
Happy hammering!
Sean