Cutting the Tenons

Use the chisel to create a step down into the knife line creating a knifewall across the face, saw across the grain down to the gauge line on both ends.

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You can either split down the end grain or saw down the end grain depending on how large you tenon is, Paul shows you how to do both. Once the shoulder of the tenon has been cut, use the chisel to pare away the fuzzy bits. Paul recommends leaving a 1/16” (1.5mm) or so and cutting your tenon slightly fatter than needed.

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