Thread: More kitchens
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Old 10-29-2020, 06:41 PM   #57
Slipknot
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Join Date: Aug 2000
Location: Middleboro MA
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I don't have much trouble with hard maple fascia, I actually prefer it. A Forrest Chopmaster 12" blade cuts it so smooth and chip free.
I have done thousands of feet of kitchen crown I don't even realize that others might struggle with it, I guess it comes natural for me. I take my time and do not rush it, sharp pencil marks are imperative. I also tend to sometimes use a beltsander on edge to semi-cope the inside miters or over-miter the outside to relieve the cuts so the profile points meet up clean.

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