Reply by Charlie

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Posted on Kitchen Island butcher block

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1101 posts in 3373 days

#1 posted 09-11-2012 03:47 PM

rent a bigger circular saw. The end cut AND the cooktop cutout won’t take more than a few minutes. You will almost certainly get some burning in maple that thick with the tools at hand. In the cooktop cutout, it won’t matter, but on the end cut you’ll have a lot of belt sanding to do to get rid of the burn.

Another option would be to cut half way through (or a little more), flip it and cut it the rest of the way. The 2 cuts won’t match exactly (unless you’re REALLY lucky, in which case, go buy a lottery ticket). So see which cut you like best and flip the counter top so that cut is on the bottom. Get a 2 inch bottom-bearing flush trim bit, 1/2 inch shank and a good router and follow that bottom cut with the bearing to bring the other cut to it.
You’ll still have sanding to do, but far less of it.

As for round over, that’s kind of personal preference. I think 1/4” is too much, but others may think it’s fine. I’d go 1/8 inch first and see if you like it. On my walnut top I actually just shaped the edge with my random orbital sander. Used kind of a rolling motion so it didn’t look like multiple facets. Came out good. And really I just wanted to break the edge well.

Are you actually going to CUT on this top? If so, you’ll want to oil it a LOT at first. Every day for a week, every week for 3 months, every month for the rest of the year. After that, it’s “oil in” pretty good and should only need touch-ups occasionally or if you need to do a heavy cleaning. DO NOT bleach it. Clean it with coarse salt and a damp rag if you need to scrub it. Let it dry well and then oil afterward. Wood does NOT harbor bacteria. In fact it actually kills bacteria. They don’t survive on wood for long. It’s cleaner than plastic cutting boards.

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