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I see. I think your best bet would be to make the T-slots in your bench. Rout a slot, rebate it, fill in over the rebate and finally rout out the opening. Not quite as robust as proper t-track, perhaps, but could be a solution.

Why do you want to do this?

Cellulose would not be low VOCs, I think. The lady in the workshop said it was alcohol-based.

Thank you T, but I think you'll find that that is not low VOCs, it's cellulose based. The Enviromax stuff cleans up with meths.

Yesterday I went to visit a Windsor Chair maker. Some really nice stuff (Shaker too). Everything has a really nice finish, just the right amount of sheen. I asked about the finish. It's a spray alcohol - based finish called Enviromax from a company called Campbell. Low VOCs, quick-drying, high...

Oddly I've got a breakfast bar... which does not seem to get stained by red wine Not even I am that much of a sot!

Tipping is all to do with centre of gravity. As soon as the COG passes a straight line between any two legs, the table will tumble. So the options are either to lower the COG or to move the legs further out. you can lower the COG by reducing the height, or making the top lighter, or adding...

Understandably you have learned a hard lesson about price and quality. But before you go splashing serious cash, can I suggest that you spend a little on getting some proper expert guidance. It's all very well asking for help on a forum, but you will get a wide variety of opinion, but only some...

That will be fine.

Gosh, the world is becoming ever more clever and ever more stupid at the same time... ): Thank you S

Simon, are you saying that some breadmakers have a retractable paddle? I didn't know that. Which ones? It sounds very clever (not that I'm in the market to upgrade).

At the risk of sounding like a scratched record, let me reiterate that the recipes in the instruction book, for any machine, should be regarded as a starting point. Different flours behave differently and, believe it or not, DIFFERENT TAP WATER can affect things too. I had a tried and tested...

I think you will find that all breadmakers leave a hole in the bottom, the bread is baked around the paddle. If you don't want a hole in your bottom, you will have to bake it in the oven. Stop it...!

OK, fair enough, I'm not looking for fight here, either, I'm just offering my own experience, too. We are all good, right? :)

OK, but TBH, I would say that that was still considerably too much. That is 32 thou, and over 10" not even over the length of the fence. I would say that that needs fettling. I'm not saying that it would not cut, but I would say that it is very far from optimal.

No, no, NO!!!! A few degrees is MASSIVELY too much. If you have to do this, a very few THOU is what you should be aiming for. As I say, I've recently done mine. It was 10 THOU out and that was giving me burning on the waste. But, as I say, I set mine as close to parallel as I can get, so that...

I'm pleased to hear it James! :) The trunnion adjustment is pretty straightforward. Either the trunnions are suspended from the table, or, as they are on mine, the trunnions are attached to the cabinet. Either way, you loosen off the appropriate bolts and tap, with a rubber mallet, the...

Some people deliberately skew the fence away from the blade by a few thou. It does leave a clean cut on the workpiece side, but can burn the off-rip side. I've recently had to fettle mine again (second time in 3 or 4 years). It was 10 thou out, which is too much. Personally I'm not a fan of the...

Ah OK. It does sound interesting, I like German black bread. But are you saying it is supposed to be sunken? If so, fair enough. But if it should be risen, or at least flat rather than hollow, you could try adding a tiny amount of xanthum or guar gum. That might help.

I know it's not quite the same, but there was a thread on here recently about using mirror spray paint. I believe the outcome was pretty successful. If you can't get the proper silvered stuff it might be a solution inter alia.