Course Provider: John Lloyd Fine Furniture
Contact Name: John Lloyd
Telephone: 01444 480388
Course Length: 2 Days
5 star rating, 4 reviewers.
You will learn:
The fundamentals of cabinet-making will be covered, including the following:
• Planing techniques, dealing with ‘wind’ and ‘cupping’, flattening wide boards and squaring narrow edges
• Preparing a ‘face side’ and ‘face edge’
• Using shooting-boards to plane narrow edges
• Using squares and gauges
• Cutting and planing timber to a fine tolerance
• Exercises to develop the effective use of saws and chisels
• Setting out and cutting accurate joints
A basic set of prepared tools will be provided for the duration of the course. These form the basis of a toolkit that will be required for any cabinet-making work, and will include the following:
Bench plane – The ‘Jack Plane’ is probably the most useful. My personal favourite is the No. 05½ or 06. This plane will be your real workhorse which, when tuned, will be able to undertake remarkably fine work.
Block plane – Useful for end grain and perhaps as a small smoothing place.
Shoulder Plane – Designed, not surprisingly, for trimming shoulders, but actually used more frequently for “cheeks” and adjusting rebates.
Chisels – Bevel edged, my preference is for European style.
Cutting Gauge - Used primarily for marking out joints, such as dovetails.
What's included in the price?
This course is aimed at the complete beginner or the woodworker who has some experience but wishes to get back to the basics of cabinet-making in order to produce woodwork of a high standard.
If you have never used a well tuned and set up plane, or a razor sharp chisel, this course will be a revelation, and when you understand the basics of cabinet-making you will realise that ‘engineering in wood’ to minute tolerances is not only achievable, it is also joyful!
The main purpose of this course is to develop essential hand skills and give a good understanding of the main cabinet-making principles
Teaching hours are 8.30am to 6pm with a short break for lunch to enable students to gain the maximum amount from their time in the workshops.
Tea, coffee and cakes will be provided. Students are requested to bring their own packed lunch.
Martin White -
David Brealey -
Niels Archer -
Graham Barnard -
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