Installing the decks
November 30, 2011 § Leave a Comment
In an effort to appeal to a new demographic (to which my wife also belongs), I will compose this post along the lines of the cooking shows that seem to fascinate her beyond all reason.
The ingredients that we will be using in this episode are several pieces of delectable maple. Specifically, per deck, two triangles of birdseye maple and a strip of standard quartersawn maple joined using our friend, dookie schmutz. Beautiful.
Admittedly, the ingredients don’t look like much now, but wait!
After trimming and sanding the decks down, prepare a small amount of dookie schmutz (2 parts epoxy resin to 1 part hardener and one or more pinches of sawdust). The mixture should have a consistency of peanut butter. Mix thoroughly. Give it a whiff. Mmm. Smells great.
Now, with a spatula (or any piece of scrap wood you have lying around), spread the dookie schmutz on the edges of the deck. You don’t have to be too neat here. Just have fun! Yum!
(You will note the scribbles all over the deck. These helped to guide my sanding to ensure a good fit. They’ll be sanded off later.)
(At this point, you might be tempted to lick your fingers. Don’t. Not only is it unhygienic, but you probably have dookie schmutz all over them and your tongue will likely cleave to the roof of your mouth.) Now we’re ready to put the deck in the
oven bow or stern. Mmm. Look at that!
With clamps, secure the deck in place and wait until the next day (or more) depending on the ambient temperature of the
kitchen workshop before removing the clamps and sanding the area.