Assembling The Work

Glue the dowels in one edge of the center piece. Spread an even coating of glue on the edges which are to be joined. Carefully drive one dark piece down on the dowels. In like manner dowel the other dark-colored piece on the other edge. Place the material in a clamp, and tighten it securely; leave it until the glue has had time to dry (at least twelve hours).

Surfacing The Boards

Both surfaces of the board are to be planed perfectly smooth (Chapter II., Paragraph 2). Plane the board to the desired width (make sure that the dark-colored pieces are exactly the same width). Square the boards the desired length. Lay out and cut the desired shape of the board. With the lead pencil and finger gauge entirely around the board on both surfaces for the chamfer or the round (Chapter II., Paragraph 8). Carefully plane to the gauge line, using the block plane for the end grain work (Chapter II., Paragraph 19). When the desired shape is completed, finish the surface of the board with a steel scraper (Chapter II., Paragraph 16). Do the final smoothing of the surface with very fine sandpaper (Chapter II., Paragraph 17). The round edges may be sandpapered as you would sandpaper a cylinder (Chapter II., Paragraph 15). Bore the hanging hole (Chapter II., Paragraph 9).

Finishing

The board should be given the desired finish with shellac (Chapter IV., Paragraph 57).

Optional and Home Projects Employing Similar Principles.

Dough Board

1. This plan of constructing a wide board by joining several narrow ones may be used in making a mixing board for dough. The boards should be perfectly fitted so there will be no cracks; the size of the board is immaterial, however it should be large enough for practical service, perhaps as much as 16"xl8" or 18"x20". It should have cleats on each end to prevent warping; it would be well to have them fastened with a tongue and groove joint. Basswood, poplar or maple would be suitable wood.

Chopping Board

2. A heavy, smooth board is often needed for chopping meats or vegetables. This board should be made of some kind of hard wood, such as oak or maple. It should be joined perfectly, without rough places or indentations of any sort. A large staple might be driven in the face side near one edge, and left extending 1/2" or 3/4"; by placing the point of a long kitchen knife in this staple the knife could be held steady while the chopping was being rapidly and safely done.