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6th August 2018, 09:16 AM #1SENIOR MEMBER
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How to route juice groove in this shape
Hi,
I made this cutting board and want to route a juice groove but not sure how to trace the curved cutout shape at the one end.
Any ideas please?
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6th August 2018, 10:28 AM #2GOLD MEMBER
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I don’t know that I would be using Oregon for a all in chopping board, there are too many voids in the piece you have for food and juice to be trapped in and cause all sorts of contamination issues. A bread board maybe? I would chose some hardwood for a chopping board and glue it up with titebond 3 (waterproof) use mineral oil only to coat it with regularly. To answer your groove question, just a round nose bit would work nicely.
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6th August 2018, 10:36 AM #3SENIOR MEMBER
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Hi Cal,
Thanks. I have the router bits, but interested in understanding what jig to create or how to trace the outline for the groove 15-20mm in.
Noted your comment on the use of Oregon. Will use this as a test piece
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6th August 2018, 10:58 AM #4GOLD MEMBER
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As it sits I would just run a straight piece of timber as the guide for an overhead router or use a router table if you have one. For the next one make the board up longer and wider than you need and do the same thing, it will give you more to clamp to, route the channels and then cut the board to size then round over the outside of the board with the same diameter round over bit to match the channels sand and oil.
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6th August 2018, 11:03 AM #5
I made a big slabby board from oregon; it only gets used as a cheese and cold meat platter. Definitely not suitable as a normal chopping board.
But to answer your query on how to route the groove there are three ways to do this:
1. Use a router that has a ball bearing guide fence that can follow curves. Makita's used to come with this feature, so do many small trimmer routers. This will give you a groove parallel to the board edge all round, but needs to be done very carefully.
2. Use a template guide bush fitted to your router base and run it along a template stuck to the chopping board. This gives a much better finish but is time consuming to design, build and attach the template.
3. Overhead CNC router. Best method of all, you just have to pay someone to do it!
Alternatively try going old school with a homemade scratchstock or Stanley 66 hand beaderNothing succeeds like a budgie without a beak.
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6th August 2018, 11:22 AM #6GOLD MEMBER
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I totally missed the idea of having the groove around the outside of the board, I was thinking straight grooves down the length of the board, sorry! As Tiff says!
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7th August 2018, 03:16 PM #7
This is similar to the type of guide Chief Tiff refers to but the one you require needs to be adjustable enough so that you can have your cutter inside the edge of the board. This one is more for doing flush trimming but similar design. Just make sure you keep the guide arm that the bearing is mounted to at right angles to the edge you are routing at all times so you end up with straight lines.
Guide.JPGDallas
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10th August 2018, 06:53 PM #8Template Tom
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13th August 2018, 12:15 PM #9GOLD MEMBER
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I've made cutting/chopping boards from pine and spruce, somewhat softer than Oregon/Douglasfir.
Properly sealed, nothing soaks into them.
Cosmetically, they don't look any too pretty after a decade. Obviously used not worshiped.
One has been used with a fine serrated bread knife for years, not badly worn at all.
Meat grooves around the perimeter of a board are fine but embarrassing when they overflow
in the kitchen and awkward to empty with the meat on the board as well.
Keep the board as it is. Use it as an island in a sheet pan for carving large meats.
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