Great work. One thing to note when using butcher block for the top: some slabs come with a beveled edge to protect it from chipping. This means if you plan to butt to pieces together perpendicularly (like in this video), you'll need to rip the edge to get a super clean 90 degree edge. It looks like the Williamsburg brand used in this video did not have a beveled edge. Great work, you could barely see the 'seam'.
Beautiful result. the only thing that does not seem right is the end grain showing different where you joined the butcher block. you could get a seamless finish with a 45 degree miter cut , but that would make things more complicated.
you should have secured the butcher block joints with screws via pocket holes. This counter will cup over time without those pocket holes. Also you should 45* your 90*. Should have added supports to the 12” overhang.
They suggest to do the corners the way he did too many variables in the wood cupping, boards not lining up etc. plus you have a lot of expensive waste and if your cut is off just a little bit on the 45 it will look terrible
I'm here looking for some advice on the overhang of the composed countert top. I also need an 12in overhang that runs longways (the direction of the grain). I only have 8in brackets to support it which lives 4in of overhang that it is not supported. I'm worried if it is going to break since must of the way is going to pulling down from that edge. From the video it doesn't seem that you put any brackets. Is there a reason why? Did you add them later? Thanks for posting this video
