Step 6: Stock Preparation for the Aprons & Stretchers

The aprons and the stretchers are all 1 ¼” thick.

The aprons are 5” wide and the stretchers are 2” wide.

Select the most visually pleasing pieces of wood for the aprons.

Using the stock preparation process described in previous steps mill the rough sawn 1 ½” stock to 1 ¼” thick.

On the table saw, cut the aprons and stretchers to their respective widths. Rip them 1/16” oversize so you can joint or hand plane the cut edge to remove any saw marks.

Use a cross cut sled on the table saw to cut the side aprons and side stretchers to the exact same length. Use a stop guide to ensure they are all cut them to 19 1/8” long.

Use a cross cut sled on the table saw to cut the back apron and the front and back stretchers to the same length, 27 ¾”long.
Nice, but you should only prep meat on a plastic board?
<p>This is not true. Actually, plastic boards are terrible for frequent cutting, as small pieces of plastic are frequently shaved off the board and end up in our food. Properly cleaned wood boards do not hold bacteria any more than glass or plastic. Glass is perfectly acceptable from a safety standpoint, but it significantly dulls knives. Any chef worth their salt is using wood (and anyone who cares about the enviornment and loves to cook is using Bamboo.)</p>
Where did you get those casters? They are very nice.
Woodworker's Journal has an online store that you can purchase them. <br> <br>http://www.woodworkersjournal.com/Main/Store/Designer-Wooden-Caster-Maple-with-Clear-Rings-Blac-651.aspx <br> <br>or from Rockler Woodworking @ <br>http://www.rockler.com/product.cfm?page=21978&amp;site=ROCKLER <br> <br>Hope this helps. <br>Willie <br> <br>
This is amazing. Bravo for all of your dedication. It shows!
Wow. <br>I'm in the middle of creating something similar, but am embarrassed to put it up now as what you've done it amazing, and the bodged pocket-screwed thing I'm cooking up definitely isn't in the same league as this project. My only excuse is not having access to some of the tools you've got (in reality it's probably a good deal of laziness too). <br>Thanks for a great instructional (and a reminder of how much I have yet to learn about woodworking!) Absolutely brilliant, and detailed stuff.
Absolutely beautifull! And an excellent job on your instructable!
Re the q about prepping meat on wood. Wood doesn't support microbial growth. And the way to maintain/clean/cure is by washing then rubbing down with salt. The moist salt gets into all the knife cuts etc and kills off any growths. Some people will say to use bleach water but that can add a flavour to foods. And thumbs up to this :-)
Very nice work on both the project and the instrucable.
Nice... but I would have used much thicker (longer) pieces for the top. <br> <br>Probably about 20cm minimum to 30cm thick.. <br> <br>And I would have used heavier industrial type castors under it as well. <br> <br>I find that thinner bonded tops are prone to cracking from seasonal moisture levels and getting great weights and forces put into them. <br> <br>Strong long lasting furniture, means that it becomes an heirloom piece - which is a good thing. <br> <br>If the kitchens can get 200 years of use out of them, why not!
A beautiful job crafting the prep station. Great job documenting your process. Now I just need to find a fully stocked woodworking shop I can borrow to make my own :)
Nice Work! Wished I had time to build one. Take Care - Roy
You did such a wonderful job documenting your process and materials. Thank you so much for the share, and great project.

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