With the greatest of respect Brian - all your post will achieve is to wind the OP up and induce even greater levels of stress than he/she is already experiencing. It isn’t helpful in any conceivable way. A proportion of it is also based on assumptions, half-truths and sheer falsehood. Most of the posts on this thread have been contributed by professionals (myself included) - people who do this for a living. Aspects such as the junk under the carcass legs have already been fully covered, as has the use of chipboard shims, less-than-ideal though they might be. If what you said about this specific topic was even remotely true for example, the hundreds of square kilometres of chipboard flooring panels being laid every year would all be rotting into oblivion. If you’re fitting your own kitchen, then good for you - but if it’s going into a new extension, you’ll more than likely have dead-flat levelled floors, perfectly smooth newly-plastered walls, corners which are bang-on square and so on. Real life’s not like that. Re-read the thread, take on board what folks like me, Jord and Willy are saying based on decades of collective experience, and accept these contributions in the spirit of their provision. I contribute to many forums, and a constant given on all of them, is that amateurs will always know better. The worst type of customer people like me work for, are the blokes who once put up a shelf, which then qualifies them as being an expert on everything. To the OP - I stand by what I’ve said, and by the positive encouragement I’ve tried to offer.