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Author Topic: Slim Shaker Doors  (Read 446 times)

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Offline Brian Livingstone

  • Posts: 216
Slim Shaker Doors
« on: June 22, 2022, 08:13 AM »
Hi,

Has anyone built slim shaker doors ?   They look like they have a 3/4 “ panel with a 7/8” thick rail and stile 3/4” wide.  Any advice would be appreciated.   

Thanks. 

Brian
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Offline tjbnwi

  • Posts: 6582
  • No longer in Cedar Tucky Indiana
Re: Slim Shaker Doors
« Reply #1 on: June 22, 2022, 08:56 AM »
Make sure the back of the panel is flush with the rail and at least 1/8" thicker than the hinge cup.

The "rail" just one leg of a plywood corner cap.

Tom
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Offline tjbnwi

  • Posts: 6582
  • No longer in Cedar Tucky Indiana
Re: Slim Shaker Doors
« Reply #2 on: June 22, 2022, 09:54 AM »
Pictures of the sample at the shop.

Tom
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Offline Brian Livingstone

  • Posts: 216
Re: Slim Shaker Doors
« Reply #3 on: June 22, 2022, 04:54 PM »
Thanks very much Tom.   Next question.  What is the best way to make that trim piece.   Table saw with dado blade, or router table ?   Looks a bit tricky, and my wife just this afternoon made a rare visit to my workshop to check “to see if I have all of my digits”.  Don’t worry I severely reprimanded her for such a tasteless comment.   

Thanks again.

Brian
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Kapex, TS75, MFT, OF1010, OF2200, DTS400 REQ, Parallel guide rails, 800, 1080, 1400, 1900, 3000 guide rail, Domino 500, CT36, CT Midi, , RS2E, RO150, Boom Arm, Crown stops, 6 drawer Sortainer, Carvex, Syslite II, Festool safety glasses must start to wear.

Offline tjbnwi

  • Posts: 6582
  • No longer in Cedar Tucky Indiana
Re: Slim Shaker Doors
« Reply #4 on: June 22, 2022, 04:59 PM »
We do it on a shaper with a large head and power feed.

Dado stack on the table saw with a power feed would be your best bet. If you don’t have a power feed very carefully hand feed the piece.

If you do it in stages you’ll need various height supports to maintain the orientation of the piece.

Tom
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Offline cpw

  • Posts: 358
Re: Slim Shaker Doors
« Reply #5 on: June 22, 2022, 05:12 PM »
I don't have a power feed, but in this kind of situation I think I would do a double (one rabbet on each side) to have more stability and then rip it in half afterwards.
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