Re: Restoring those plastic sink cover cutting board things...
Originally Posted by TQA
Don't have a router or easy access to one, I do have a jigsaw so back to my question.
What kind of blade should I use. Fine or coarse?
What??? you want to stay on topic??
I'd say a finer tooth blade, maybe even a metal cutting hacksaw style. You're likely to get some melting anyway, and the coarse saw marks are harder to clean up. I've cut similar stuff on a tablesaw and tried to 'iron out' the kerf marks but didn't really have any luck with that. A fine cheese-grate type rasp might do a decent job of post-cut cleanup.
Don't forget to disinfect the blade before cutting the raw meat template...
".. there is much you could do at sea with common sense.. and very little you could do without it.."
Capt G E Ericson (from "The Cruel Sea" by Nicholas Monsarrat)
1984 Fast/Nicholson 345 "FastForward"
Last edited by Faster; 04-16-2013 at 07:19 PM.