Blackswanwood
Old Oak
I am trying to do more by hand and less on the router table and wanted a way to do accurate and consistent 45 degree chamfers. I"m not sure but suspect I dredged this method up from the back of my mind having seen it on a Doucette and Wolfe Youtube video. If anyone knows an easier way please do share it.
First, I set a square to the depth of the item (I was half way through doing this one when I decided to ask for alternative suggestions hence the chamfer being half done)

Then carefully position it so the depth is the distance that the item is parallel to the edge of a work surface. (I'm using some OSB as my bench has a bevelled edge which screws up the geometry)

Then use the edge of the work surface as a reference for the angle.

The same result can be achieved without the square by folding the item back from the edge and trusting it's not slipped.
It's fairly easy to do with a block plane but larger items (i.e. the corresponding box to the lid in the picture) are more difficult as a bench plane has to be used which is a bit more unwieldy. It still gives a good result with a bit of care though.
Any thoughts on better methods will be very welcome.
Cheers
Robert
First, I set a square to the depth of the item (I was half way through doing this one when I decided to ask for alternative suggestions hence the chamfer being half done)

Then carefully position it so the depth is the distance that the item is parallel to the edge of a work surface. (I'm using some OSB as my bench has a bevelled edge which screws up the geometry)

Then use the edge of the work surface as a reference for the angle.

The same result can be achieved without the square by folding the item back from the edge and trusting it's not slipped.
It's fairly easy to do with a block plane but larger items (i.e. the corresponding box to the lid in the picture) are more difficult as a bench plane has to be used which is a bit more unwieldy. It still gives a good result with a bit of care though.
Any thoughts on better methods will be very welcome.
Cheers
Robert
