Worktop Joins... I'm curious?

Saves worktop and a shorter join. As a young lad I used to question this constantly. I still prefer them to this day - seems more balanced.

A worktop with a wood effect looks better using a diagonal join so the grain flows round. Also, if your corner is out of square by a large amount they give a better finish.

Use 4 bolts though.

 

Ordinary joint done with a jig and router is certainly a lot easier (and quicker ) to do than a full 45 deg mitre joint. If the corner isn't exactly 90 degrees the jig can be offset slightly to accommodate the "out of square" situation. With a 45 deg mitre it's not as easy to get just right.

 

Yeah, but as that corner gets further out of square you run out of room to offset the jig and those bullnose edges do not line up. But, yes virtually all my mitres are done with the jig - just standard practice.
Over the last few years I'm seeing a lot more stone tops though so less mitres to undertake.

 

Just use some of those nice alloy food collectors.

 

Think you got that wrong Cheb.

 

I'm sure you have come across them JJ when ripping out old kitchens, Those Alloy strips to join worktops which collect all manner of filth under them.

 

Ahhh gotcha. Same reason they put kickboards on the bottom of base units,, so **** can build up behind them.

 

I was always told the reason for not doing a diagonal joint was so the 2 "pointy" bits of laminate at the back of the joint could come away due to surface tension on the laminate?

 

Someone's been yanking yer chain.

 

Council house joiners?

 

Hay, I was once a "Council house joiner." (or social housing as they liked to call it) Installed many a kitchen with these abominations. (mainly due to time constraints and cheapness)

 

We used to call them Salmonella Strips.