Well hopefully it has resolved itself. ;-).
I have five PLA settings. Separated by color. Ranging from white at 180 to dark blue and green at 234. I don’t typically print over 80mm/s, and most the time lower than that. I loved my Gregg’s and E3d combo, recently went direct drive and having to reset/relearn everything. This is a great hobby! One that you can continuously learn.
Well, I’ll certainly duplicate the settings in Slicer and Kisslicer and see if I can duplicate the results. I see folks with prints that require heavy retract and am frankly quite jealous. I also wish they’d get around to bringing stuff like Repetier up to parity on the Mac with the Windows versions.
@Mike_Miller If you are using Linux and Repetier Host, beware the possibility that it may not be using your Slic3r settings when asking Repetier Host to slice the STL files.
I’m using the Mac, and varying combinations of Cura, Slic3r, Kisslicer, and OctoPrint…and getting about a 25% success rate.
You could always see if Pronterface gets you different results for serving up your files. Octoprint can have some issues with large files and can be bad when it does not have much RAM to use.
@Eclsnowman same here, just gave up on justpla due to diameter issues
Sounds like crappy PLA. But problems due to temp increase in upper barrel. I have always used Diamond Age PLA and is probably the best ever, haven’t ever had a failed print due to filament. I print at 185° 99% of time
@Mike_Miller I actually have 3 rolls of green filament from JustPLA… and was wondering why in the world it’d be skipping layers on me? Suspected it was the wayward diameter, and here you are with this thread and all the comments confirming my suspicion. Well, 0.1 mm layers seem to fix at least the structural rigidity part of that problem - surface still looks skippy but it does not fall apart.
@Nathan_Ryan is ther any other oil that can be used in place of canola. I’m kind of far from where it grows…
@Igor_Larine I would guess other light vegetable type oils would work (sunflower oil, maybe?) - but not olive oil, it’s a lot thicker.