Dishing the cheeks

Tim Benware · Post by **Tim Benware** » Tue Mar 12, 2013 11:15 pm

I started out using a Dremel ball cutter bit. Now I use a 1/4" chisel and a 1/8" chisel for the narrow part lower end of the tenon and heel.

Dave Bagwill · Post by **Dave Bagwill** » Wed Mar 13, 2013 12:49 am

I have the small chisels - that 1/8" is a useful little tool. I get the best looking results with files, though, after cutting a groove to mark the cheeks with a scratch tool - actually that gramil I got for Christmas. Then I just file down the relief area, leaving the outside of the cheeks proud.

Tim Benware · Post by **Tim Benware** » Wed Mar 13, 2013 9:24 am

Sooooo - there's more than one way to do this!?

Dave Bagwill · Post by **Dave Bagwill** » Wed Mar 13, 2013 10:35 am

Kevin in California · Post by **Kevin in California** » Thu Mar 14, 2013 10:59 am

You know I've been using a 1/2" chisel and it is a fight. Sounds like narrower chisel WOULD probably be easier, taking smaller bites at that end grain. Now why didn't I think of that????

Kevin

Dave Bagwill · Post by **Dave Bagwill** » Thu Jul 01, 2021 1:18 pm

It's been many years since the last post on this thread - has anyone come up with an easier technique than chisels?
I found this pic of a Taylor procedure - not sure what they are doing, but it looks like a cool way to do them cheeks; naturally I do not have that tool. I'm not a fan of chiseling out those cheeks, but perhaps it is the best way we have?

Herman · Post by **Herman** » Thu Jul 01, 2021 1:31 pm

Chisel!
Not as smooth as a babies butt, but as soon the neck is on, no one will notice.
And if the neck is taken off, after 100 years, the luthier at the time will mark it as "he did the same as I do now!"

Acoustic Guitar Construction

Dishing the cheeks

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