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Kitchen really is nearly done - thanks all for answering my questions so far!
having discussed this last week, I realised that all my cuts required for building my wine rack from kitchen panels will be within the capabilities of my mitre saw. Which is a result as I'll be able to make nice straight cuts!
So, what blade for cutting kitchen carcass panels? I think I've got a 60t (254mm blade) one in at the moment. do I need an 80t blade? or is that overkill? any special blades with different teeth profiles for a better cut?
damn. wrong forum. Mods please move.
I think the 60t one will do as long as it's sharp - remember to always push the saw into the face that will remain visible, any tear off of the laminate that happens will occur on the other side.
Just take it as slow as you can go, I did a few long cuts on mine for filler panels and it frustaringly slow, but still quicker than going to buy a new piece to start again with.
ta - I'll try on some scrap first and see how the blade goes.
better off with a triple tooth blade - check Wealdens tools website (not cheap though)
or you can also try cutting face down/using masking tape or scoring first with a stanley knife