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Re: Dishing the cheeks

Posted: Tue Mar 12, 2013 11:15 pm
by Tim Benware
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.

Re: Dishing the cheeks

Posted: Wed Mar 13, 2013 12:49 am
by Dave Bagwill
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.

Re: Dishing the cheeks

Posted: Wed Mar 13, 2013 9:24 am
by Tim Benware
Sooooo - there's more than one way to do this!?

Re: Dishing the cheeks

Posted: Wed Mar 13, 2013 10:35 am
by Dave Bagwill
LOL!

Re: Dishing the cheeks

Posted: Thu Mar 14, 2013 10:59 am
by Kevin in California
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

Re: Dishing the cheeks

Posted: Thu Jul 01, 2021 1:18 pm
by Dave Bagwill
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?

Re: Dishing the cheeks

Posted: Thu Jul 01, 2021 1:31 pm
by Herman
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!"