Replies

1. 
   Samson | Nov 18, 2009 10:54pm | #1

   21" deep!  Yes, it will blow apart over time if you simple glue the bb ends on the bisquits. 

   What is the big deal about making a proper tongue - 4 passes with the router - and then grooves in the breadboards (2 passes over the router table)?

   If you had a domino, I suppose you could put a few in the middle and have outside ones without glue on one side?

2. 
   Lataxe | Nov 18, 2009 11:14pm | #2

   LC,

   I've put many a slim (that is, decorative-only) breadboard end on various tops using biscuits.  As long as the breadboards are slim (1.5" or less) and not going to take any significant weight (eg when someone lifts a heavy piece by them or leans on one with all their weight) then biscuits are good enough.

   You can get away with a 2" wide breadboard if you use those large S6 biscuits.  A double row also helps, if the stock is thick enough (one inch or more).

   The trick is to glue only the central two biscuits (four if there is a double row); and to keep those glued ones within a four inch length at the middle of the breadboarded/top.  These are the biscuits that keep the breadboard attached to the top.

   The rest of the breadboard should be biscuited to the top with dry biscuits, to keep the breadboard in the same plane as the top.  Even these dry rascals can grab a bit so you might want to wax them so even tight-fittng ones will still slide in their slots should differential expansion/contraction occur atween breadboard and top.  If you're really worried, you could sand or file a very small amount off the biscuit faces so that they are still a good fit in the slot but not so tight.  (I never have and so far there have been no problems).

   The biscuit slots already allow some sideways movement as long as the biscuits aren't stuck-in by either glue or friction.  You might want to lengthen the slots a little more than usual, just to make sure there is enough room for the dry biscuits to slide sideways if necessary.  Just deepen the slot a little, which automatically also makes them wider.  Make sure they are not so deep that there is no biscuit sticking out though!

   As with proper breadboards, I like to put a very slight dip in the middle of the edge that abuts the top, so that they have to be cramped up to the top in the middle section, where the two/four glued biscuits are.  This ensures that the breadboard/top join stays gap-free at either side of the glued central section.

   Lataxe

3. 
   Samson | Nov 19, 2009 08:14pm | #3

   http://finewoodworking.taunton.com/item/12058/breadboard-joinery-for-the-table-top

   https://www.finewoodworking.com/FWNPDF/011110078.pdf