On 8 Aug 2004 18:24:18 -0700, email@example.com (cutsquare) wrote:
Let's assume that your breadboards are going on the 24" dimension.
The more interesting questions revolve around the wood species, the
moisture content, the cut of the boards, etc.
I like making breadboards with a sliding dovetail that is pinned at
one end. I calculate the shrinkage and expansion based on the
considerations listed above.
I like to select the boards that make up the top so that they are cut
to provide the least expansion and contraction across their width.
I make the breadboard the length of the maximum calculated expansion,
given the expected shifts in moisture content of the space that the
piece is to live in.
The width of the breadboard is mostly a design issue that is based on
what looks the best to your eye.
I prefer making the breadboard somewhat thicker than that of the
Thomas J.Watson - Cabinetmaker (ret.)
tjwatson1ATcomcastDOTnet (real email)
I made a pine TV utility stand years ago with 1.5" breadboard ends.
Only during the winter months, the breadboard ends stand proud. They
are fastened only in the middle. If they were fastened only in the
front, there would be no noticeable differences, although a much
larger difference in the back.
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