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  1. #1
    Join Date
    Sep 2007
    Location
    Sydney
    Posts
    18

    Default DIY kitchen benchtop

    Hi

    I'm thinking about making a kitchen bench-top (600mm wide) using Tasmanian Blackwood and would appreciate some advice on timber selection.
    I'm can get 50mm thick timber at various widths (from 100 to 350mm wide in good condition) in the lengths I want but don't know which way to go.
    If I get wider lengths (300mm plus) I can get away with a single join but would this mean that it might be prone to warping etc down the track? If so, should I consider narrower widths such as 100mm for more stability?

    Thanks for any replies

    Tim

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  3. #2
    Join Date
    Dec 2005
    Location
    South Australia
    Posts
    4,313

    Default

    Yep go for the 100mm for the vaery reason you stated it will be more stable as you can alternate the grain, especialy in a kitchen as the temperature and moisture levels tend to change

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