I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave

"Dave" wrote in message
...
I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave
============
An alternative method - worth a try.
I use a Stanley knife with a new blade. I use it with gentle downwards
pressure along the edge so that I'm cutting downwards through the finished
face almost parallel with the contiboard face. I finish off with fine
sandpaper.

Cic.

On Thu, 13 Oct 2005 20:30:41 +0000 (UTC), Dave
scrawled:

I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

That's the way I've always done it, except I use Evo-Stik rather than
the iron. I usually trim it down with a sharp blade, (wood chisel or
stnaley knife), then use a very fine flat file. The file I usually use
is a Stihl one used for sharpening chainsaw blades.

AFAIAA, that's the way most people do it. You do need some patience to
get it looking spot on.
--
Stuart @ SJW Electrical

Please Reply to group

Dave wrote:
I hate iron-on edging but am having to use it in a kitchen. I've
always used a fine file and lots of TLC to trim the edge but it's a
pain and sometimes the file cuts a little deeper than intended.
Is there a better way?

The edge (not blade) of a woodworking chisel run along the edging to be
removed using a light sawing motion. A light sanding with fine grade paper
finishes it off.

"Dave" wrote in message
...
I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave

Back in the 70s, I recall buying a small plastic right-angle "L" shaped
thing, about 60-70mm long and with suitably set steel blades in it, and this
did an excellent job with edging glued on using epoxy.

--
M Stewart
Milton Keynes, UK
http://www.megalith.freeserve.co.uk/oddimage.htm

Dave wrote:

I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

I find a block plane
http://www.screwfix.com/app/sfd/cat/...40884&id=35532
works well, with perhaps a little fine sandpaper for the final
adjustments.

Chris
--
Chris J Dixon Nottingham UK


Have dancing shoes, will ceilidh.

Dave wrote:

I hate iron-on edging but am having to use it in a kitchen. I've always
used a fine file and lots of TLC to trim the edge but it's a pain and
sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave
I use a sbadpaper on block at 45 edgrees after using a moddeling knife
to rough first..

The Natural Philosopher wrote:
Dave wrote:

I hate iron-on edging but am having to use it in a kitchen. I've
always used a fine file and lots of TLC to trim the edge but it's a
pain and sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave

I use a sbadpaper on block at 45 edgrees after using a moddeling knife
to rough first..

I have a Makita veneer trimmer (won't Andy be pleased!) but I usually
revert to a stanley blade for the odd bit of edging. Come to think of it
I've never ever used it for trimming, but only as a one handed
lightweight router for odds and ends. Total waste of £100+, and that
were a good few years ago.

I use the back of my pocket knife, use it in a shearing action, cuts off the
iron on over lap WITHOUT hacking lumps out of the panel, touch up with file.

Any blunt knife will do, even a table knife, dont, cut shear.

--
regards
dave batter
www.kitchenman.co.uk
www.sxmitres.info
www.essex-sandivers.info
Skype me on kitchenmanuk
http://oneandone.co.uk/xml/init?k_id5568652

"Stuart Noble" wrote in message
...
The Natural Philosopher wrote:
Dave wrote:

I hate iron-on edging but am having to use it in a kitchen. I've
always used a fine file and lots of TLC to trim the edge but it's a
pain and sometimes the file cuts a little deeper than intended.
Is there a better way?

Dave

I use a sbadpaper on block at 45 edgrees after using a moddeling knife
to rough first..

I have a Makita veneer trimmer (won't Andy be pleased!) but I usually
revert to a stanley blade for the odd bit of edging. Come to think of it
I've never ever used it for trimming, but only as a one handed
lightweight router for odds and ends. Total waste of £100+, and that
were a good few years ago.

kitchenman wrote:
I use the back of my pocket knife, use it in a shearing action, cuts off the
iron on over lap WITHOUT hacking lumps out of the panel, touch up with file.

Any blunt knife will do, even a table knife, dont, cut shear.


Thanks! That works really well.

Dave

In article , kitchenman
wrote:

[ More upside down / untrimmed verbiage. ]

You obviously can't take a hint.

*plonk*


--
AJL