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Finally dialed in my coping saw technique after 15 years
Was doing crown molding in a 1920s house last week and realized I'd been cutting my inside corners at too steep an angle the whole time. Anyone else take forever to figure out that 45 degree back cut sweet spot?
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lilyg8327d ago
15 years of trial and error just for a back cut?
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Wait, are you talking about the return cut on the backside of the cope? Because that 45 degree back cut is where I always messed up too - I was leaving too much meat on the bottom and it would never sit flush. The trick for me was to tip the saw just a hair past 45 and let the blade do the work, not force it. Also, a sharp blade makes all the difference (I keep a few extras in my truck for when I hit a nail).
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