Quote:
Originally Posted by Slipknot
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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The blade I used to do it was a brand new sharpened 80 tooth blade on my 12 inch slide. I had to tape the back edge when doing it so it wouldn't splinter out on me.