Another post in this series on the design and build of a frame and panel dining table made of bubinga and based on a 16th century Chinese masterpiece.
Last post, I finished up with a picture showing the layout for the last bit of work on the tusk tenon mortises, namely the stub tenon mortise and the housing for the sword tip. After laying out, I put the hollow chisel mortiser to use:
Then I chopped out the housing for the sword tip miter, and here is the roughed out opening:
In this view, also note that the dado for the table top panel’s tongue has been processed on the top of the apron:
Both tusk tenon mortises are now complete, save for fitting of course:
Next up: the joints which connect the aprons together. These are rather intricate joints and I haven’t spent any time in this thread so far describing what I will be doing with these connections. That would spoil the surprise I suppose. So, in that vein, I’ll just describe the cut out of the joints as things unfold. Cue suspenseful organ music….
First, some slot mortises needed doing, and again I went to the hollow chisel mortiser:
First plunge was to check that the depth mark I had set has not been exceeded:
The first slot is roughed out:
And then the second:
A while later, the slots are done, now finagled out to their final dimension, on both short and long aprons:
Time for everyone’s favorite game show, Sawing for Teens®. Contestants, start sawing!!:
Being a little paranoid today in general, I stayed further off my layout lines than normal, however the final surface isn’t being made by the saw, so it’s no big deal:
Having a ripping good time as well here on the top of the stick:
More wood bits hit the floor:
The two short aprons are getting closer:
And the two long aprons look much the same after rough cut out, though there are a few differences between them and the shorties:
A final picture where the flash left a neat effect:
All for today. Another snow storm coming tonight, with up to 15 cm. Hmm, quite a winter we’re having out here.
Thanks for your visit today. For more, see post 21