Various new machines for wood joinery, such as the Festool Domino Joiner, have entered the market recently. While the Domino is a fantastic tool with its own stand-out features, we wanted to take some time to point out the benefits and the advantages of the Lamello Biscuit Joiner versus other joining techniques. These advantages include:
Speed: The Lamello biscuit joiner provides the fastest cutting time per joint. To change biscuit size, simply turn a knob. There is no need to change cutters for different size biscuits. Lamello's system includes glue applicators specific to biscuit joining which saves time while providing even and accurate glue spread.
Versatility: The Lamello biscuit joiner provides the ability to cut grooves for EIGHT different joining elements without a Lamello cutter change. It can also be used for wood repair, cabinet hinges, flush trimming of protruding edges, door trimming and cutting of shadow joints. A floating tenon machine can do floating tenons.
Lateral Tolerance: The biscuit joining technique is designed to allow for slight lateral play when joining two workpieces together. Other techniques such as mortise and tenon, dowel and pocket holes have to be cut with 100% accuracy or the joint will not be flush. This increases set up time and causes aggravating reworks.
Proven Results and Reliability: Millions of joints have been made with biscuits over the past 50 years and they aren't failing. Thousands of Lamello biscuit joiners have been used and their reliability is legendary.
Price: Although the Domino and the Lamello Top 20 machine will cost about the same, a more price conscious woodworker can get started with a Lamello Classic C3 and box of biscuits for about 1/2 the price of the Top 20 or a Festool Domino machine.
If you want to make mostly chairs and tables, a mortise and tenon machine is probably best. But if you are doing cabinetry, casework, panel glue-ups, solid wood edging or miter joints, a Lamello biscuit joiner is the most efficient, cost effective option for you.
No comments:
Post a Comment