Offset Baguette.

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Project by degoose posted 04-03-2010 12:42 AM 2027 views 10 times favorited 17 comments Add to Favorites Watch

This baguette board was made from Camphor Laurel, Purple Heart and Tasmanian Black wood.. I made extra strips for the” “Next Step””: project so not to waste them I laminated them and then cut through the board at 30 degrees 8 times [there by giving me 7 strips] and then just offsetting each piecea little, glued it back together and squared off the sides.. Used the Patron Jig to round the ends and drilled a 1 inch hole at the endand chamfered all the edges.
Lenght : 14”
Width : 5 ”
Thickness : 3/4 ”
Finish : Parrafin Oil.

-- Drink twice... and don't bother to cut... @ For lovers of all things timber...

17 comments so far

View Greg..the Cajun Wood Artist's profile

Greg..the Cajun Wood Artist

5491 posts in 2155 days

#1 posted 04-03-2010 12:47 AM

Very nice, but just what is a baguette board? I do not know.

-- Each step of every Wood Art project I design and build is considered my masterpiece… because I want the finished product to reflect the quality and creativeness of my work

View blockhead's profile


1463 posts in 2155 days

#2 posted 04-03-2010 12:48 AM

Very cool and a great selection of woods…Nice job Larry!

-- Brad, Oregon- The things that come to those who wait, may be the things left by those who got there first.

View Beginningwoodworker's profile


13347 posts in 2520 days

#3 posted 04-03-2010 01:04 AM

Is that a cutting board, Larry?

View whitedog's profile


650 posts in 2304 days

#4 posted 04-03-2010 01:15 AM

Very cool , I need one of those.

-- Paul , Calfornia

View patron's profile


13322 posts in 2188 days

#5 posted 04-03-2010 01:21 AM

baguette : n, a skinny loaf of bread , eaten with the bag .

surprisingly , only rich people do this ,
as poor people use the bag to carry their stash in .

cool larry !

-- david - only thru kindness can this world be whole . If we don't succeed we run the risk of failure. Dan Quayle

View donjoe's profile


1360 posts in 1878 days

#6 posted 04-03-2010 02:56 AM

Great board Larry. The offset pattern looks nice.

-- Donnie-- listen to the wood.

#7 posted 04-03-2010 03:05 AM

It’s awesome!

-- Charles-Etienne Sauvé-Faucher, Ebéniste.

View matt garcia's profile

matt garcia

1842 posts in 2519 days

#8 posted 04-03-2010 03:19 AM

Nice!! These crooked boards of yours makes me dizzy!!!

-- Matt Garcia Wannabe Period Furniture Maker, Houston TX

View blackcherry's profile


3213 posts in 2670 days

#9 posted 04-03-2010 03:46 AM

Here Larry I thought you were using your band saw to cut you baguette and then gluing the board back together…nice design…BC

View Karson's profile


34940 posts in 3247 days

#10 posted 04-03-2010 04:02 AM

David a great description of a baguette. I almost picked up one yesterday but settled for French bread. I wonder if his board could be used for French Bread.

Larry A great looking board.

-- I've been blessed with a father who liked to tinker in wood, and a wife who lets me tinker in wood. Southern Delaware †

View TopamaxSurvivor's profile


15539 posts in 2523 days

#11 posted 04-03-2010 05:56 AM

Nice one Larry. No trouble with end grain gluing??

-- "some old things are lovely, warm still with life ... of the forgotten men who made them." - D.H. Lawrence

View Kerux's profile


812 posts in 2731 days

#12 posted 04-03-2010 07:08 AM

That looks really great…. but I’m a little lost on what jig you used?


View nmkidd's profile


758 posts in 2020 days

#13 posted 04-03-2010 07:18 AM

baguette – a hard….skinny loaf of bread which…..after 2 days ….....becomes as hard as the baguette board….....thus
both are very difficult to eat!!!!

Another great job Larry… the offset!!!

-- Doug, New Mexico.......the only stupid question is one that is never asked!........don't fix it, if it ain't broke!

View FloridaArt's profile


734 posts in 2145 days

#14 posted 04-03-2010 01:27 PM

You made a very attractive bread board. The cross-cuts really make it unique. Got me wondering what might happen if you had cut each of your eight cuts at a different angle, before shifting the slices for the offset. Might be something for me to try if I can find time to make one of these.

-- Art | Bradenton, Florida

View Napaman's profile


5397 posts in 2924 days

#15 posted 04-04-2010 12:24 AM

nice boards…

Doug—-WHO HAS BAguette bread left after two days??? that stuff is in my belly tooooo fast…


-- Matt--Proud LJ since 2007

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