phil.p":1j886nmu said:Are you ripping them or was it an unfortunate choice of word?
phil.p":vib6um93 said:If you must use a saw, don't use a 24 tooth blade designed for ripping (hence the question).
I've just bought https://www.saxtonblades.co.uk/tct-circ ... 85mm-at40t for mine - I haven't used it yet, but I've had their blades before and they're good value for quite good blades.
MikeJhn":3t146z20 said:Kitchen worktops traditionally are cut with a 1/2" plunge router as they make a better job of it with less/no chipped edges, taken in 5:10mm passes they are much better than any type of saw.
Mike
MikeJhn":2mvyw90e said:I assume you are using a jig for the masons mitre, in which case the jig can also be used to cut the scribe for the end into a wall or just for the free end, IMO much better and risk free than a circular or plunge saw.
Mike
Woodmonkey":2ghtsef2 said:If you do use your circular saw remember to flip the worktop so there underside is facing up as you'll get a nicer finish underneath
cult":1mwlonep said:Woodmonkey":1mwlonep said:If you do use your circular saw remember to flip the worktop so there underside is facing up as you'll get a nicer finish underneath
Isnt that so the blade digs into it rather than blowing out from behind
cult":2mqjxauz said:MikeJhn":2mqjxauz said:I assume you are using a jig for the masons mitre, in which case the jig can also be used to cut the scribe for the end into a wall or just for the free end, IMO much better and risk free than a circular or plunge saw.
Mike
Broke my last jig so going to buy a new one. Since i would only use it once a year if even, i dont know what one to buy . Dont want to be spending ridiculous money on one
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