A formal dining table with breadboard ends and traditional mortise and tenon base. This project requires precision joinery and proper understanding of wood movement.
| PIECE | QUANTITY | DIMENSIONS |
|---|---|---|
| Top boards | 6 | 1-1/2" x 7" x 72" |
| Breadboard ends | 2 | 1-1/2" x 4" x 42" |
| Legs | 4 | 2-1/2" x 2-1/2" x 29" |
| Long aprons | 2 | 1-1/2" x 5" x 60" |
| Short aprons | 2 | 1-1/2" x 5" x 30" |
Select and mill lumber for top, ensuring boards are flat and straight.
Glue up main top panel, alternating growth rings.
Flatten top with hand planes or wide belt sander.
Cut tongue on ends of top panel for breadboard ends.
Cut matching groove in breadboard end pieces.
Create elongated mortises in breadboard ends for drawbore pins (allows wood movement).
Attach breadboard ends with glue only in center, pins elsewhere.
Cut mortises in legs for apron tenons.
Cut tenons on apron ends.
Dry-fit base, checking for square and proper fit.
Glue and clamp base assembly.
Attach top to base with fasteners that allow movement.
Final sand and apply finish.
For a dining table, durability is key. Use a catalyzed conversion varnish or high-quality polyurethane. Apply 4-5 coats, sanding between coats with 400 grit. The finish should be smooth as glass and resistant to water and alcohol.