kfranzk
·Hallo friends,
I hope you can help me to understand the 'domed' and 'pie pan' or ... dials.
I did not find specific thread to unshade my thoughts and Desmond doesnt help either.
So I try to show exemples.
Here is one with a really flat dial:
Here are two very clear white dials, domed and pie pan:
- But then there are, especially from the 50s, 'intermediates' with the flat inner part but really circelled, the domed outer part and the inner minute indication or even railway and short hands.
So I cannot name these as domed nor as pie pan. How do the experts call these?
And here is a gold dial: domed or pie pan?
Even looking by a lens, due to the brushed surface I cannot say, wether the 12 facettes are flat or domed.
But the minute indicator ring has really 12 straight parts, so these 12 areas must be really flat (geometrically: two flats must meat in a straight line)
=> Is the straight edge the clear difference in the classification of pie pans??
...
Gruss Konrad
I hope you can help me to understand the 'domed' and 'pie pan' or ... dials.
I did not find specific thread to unshade my thoughts and Desmond doesnt help either.
So I try to show exemples.
Here is one with a really flat dial:
Here are two very clear white dials, domed and pie pan:
- The 'domed' has the outer minute indication and long hands. No part of the dial is flat.
- The 'pie pan' has the twelwe sided flat inner part, the twelwe flat facettes and the inner minute indications and short hands.
- But then there are, especially from the 50s, 'intermediates' with the flat inner part but really circelled, the domed outer part and the inner minute indication or even railway and short hands.
So I cannot name these as domed nor as pie pan. How do the experts call these?
And here is a gold dial: domed or pie pan?
Even looking by a lens, due to the brushed surface I cannot say, wether the 12 facettes are flat or domed.
But the minute indicator ring has really 12 straight parts, so these 12 areas must be really flat (geometrically: two flats must meat in a straight line)
=> Is the straight edge the clear difference in the classification of pie pans??
...
Gruss Konrad