Roger Mills (aka Set Square) wrote:
In an earlier contribution to this discussion,
Dave wrote:

"Cuprager" wrote in message
...
What is the best method of cutting kitchen worktop to give a nice
straight edge? I have a hand held circular saw and a jigsaw, the
circular has a bit of an aggressive blade however. Would you cut on
the top or the bottom and would you put masking tape over the line
to be cut? I presume it would be best to clamp a straight edge for
whatever method is chosen?

TIA

Use the circular saw. Cut with the worktop face down so that the
teeth of the blade are cutting up into the laminate surface.

I did this yesterday and it worked quite well - no masking tape used.

As above, but use a fine sharp TCT blade (buy a new one if necessary)
and start at the front edge. Set the depth of cut only slightly more
than the worktop thickness. Clamp a strip on timber parallel with the
cut line, at an appropriate distance from it, to guide the saw.

as above or use a /high quality/ jigsaw with a downcut blade. this method
worked a treat for me as I was unable to trun the worktops over when
I'd done the cut because the worktops are 3.6m long and therefore heavy
*and* unweildy. one has a standard sink cut out and the other a 900mm
hole for the 6 burner stainless hob.

if I'd have tried to turn them over after cutting them they would surely
have snapped and at £150 each I wasn't about to take that risk.

HtH