|Forum topic by Lee Barker||posted 1144 days ago||4665 views||3 times favorited||1 reply|
1144 days ago
From Fine Woodworking #42. This is an example of real valuable, transferable information that’s worth keeping. Kenneth Rower wrote the article.
“Practical dimensions—A trestle table at standard dining height (29 in) looks and works best when 6 ft. long or longer. At any length, the amount of top between the endframes compared with the amount outside them is important. Putting about five ninths between the supports and two ninths out at each end balances the top against sagging, whatever its thickness.
For elbow room, allow 24 in. per person along the sides. As to minimum dining width, around 30 in. is possible, 32 is better, and 36 in provides space for serving dishes in the middle.
The ratio between width and length is not critical, but as the plan approaches square, a leg-and-apron construction is more practical, for stability as well as comfort.”
I found this to be a dense summary. The article goes on to greater length and detail, but these bones are of real world importance to me today, and I wanted to share them.
-- "...in his brain, which is as dry as the remainder biscuit after a voyage, he hath strange places cramm'd with observation, the which he vents in mangled forms." --Shakespeare, "As You Like It"