12-04-2021, 01:07 AM
(12-03-2021, 11:02 AM)jteneyck Wrote: Thanks Doug. I didn't invent anything new; it's the way traditional breadboard ends have always been done. That stub tenon keeps the field and end in alignment over the entire width of the top and helps keep it flat. If you just use tenons the top could still warp in between the tenons. Time has proven the guys who developed this stuff knew what they were doing.
John
Yep, well familiar with the stub tenon. IMO it's the ONLY way to keep the two surfaces parallel and generally flush the entire length when doing a breadboard end, as well as adding proper support to the BB end with the three longer tenons in your example. This technique has been around a very long time; chronicled in many mainline woodworking publications and magazines. Your photos lay it out perfectly IMO.
Doug