Setting Straight Jointer Knives
Uploader Comments (thintz12)
All Comments (8)
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I only use the gauge to set the knives parallel to the table then use the height adjuster on the outfeed to bring the table to the correct height for the material I'm using.. very hard material can be at "zero" but soft material needs the knives set a tiny bit high because the knives compress the material a little as they cut and these fibres will 'spring back' a little giving you a convex edge.. plywood edges are the perfect example of this and it is exaggerated the duller the knives get..
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@thintz12 Yep. I rewatched it and I missed it the first time. :^) -Nice video!
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Except I do say to find the top of the arc at least twice during the video including within the first 20 seconds. I stopped using the "top dead center" thing because too many people were just putting the knife where it looked centered between the tables. Depending on the design of the cuterhead that can be a long way from the top of the arc.
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Excellent video and tool.....we all need more tools : )
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Great demonstration. I ended up using a HarborFreight dial gauge and aligned my 6" delta jointer.
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This is a good video. I always use the wood setting method and have no problems. I can see that using a dial as in your video would be easier and quicker and as you say you can see what adjustment need to be done as you set the blades. Good posting thanks.
I, too, have used a DTI but on a more trad magnetic base. Yours looks better.
However, can I take issue with something? Your demo of snipe is absolutely right, if the knives are sett too high, that is exactly what happens. But the knives SHOULD be a little higher than the outfeed table. A tad. The knives make a scooped cut and it is the point of the scoop, not the hollow , that should be flush. The difference is just a couple of thou. The DTI would be a great way of getting this spot on.
stevemaskery 2 years ago
I posed this point to several jointer designers/manufacturers and all said no, flush with the table. Thier point is that the scooped cut is pronounced only when the feed rate or knife setting is wrong (one higher than the rest). If the knives are flush with the outfeed table and the feed rate is right for the situation, the edge of that scooping is removed by the next knife.
thintz12 2 years ago