HELP!! Iam in the middle of fitting a complete new kitchen and am about to start cutting the new (and expensive) laminated worktop (thickness is 40mm)
I have bought a good quality electric saw but am unsure what saw blade I should use to minimise chipping of the laminated surface.
I have blades with:-
80 teeth labelled as a Veneer blade
80 teeth labelled as 0degree rake
all are TCT
I realise that I should cut with the blade revolving into the laminate and towards the chipboard base presumably this tends to force the laminate surface into the chipboard base rather than flip it off.
Should I use the same saw blade when cutting down a high gloss door (thickness is 15mm)- I have to make up one non standard space in a row of base cupboards.
Any help would be gratefully appreciated.