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Worktop Joints Explained – Butt, Mason’s Mitre and Biscuit

If you plan on joining several worktops together, either for extra length, width or to create a corner, it is important to understand which joint to use. There are three types of worktop joints that are commonly used – butt joints, mason’s mitre joints and biscuit joints – and we take a look at how and when to use these below.

Butt Joints

A butt joint is the recommended method for joining two worktops together at a 90° angle to form a corner. This joint is perfect if you do not want to interrupt the grain pattern of the wood and allows the timber to expand and contract without the risk of splitting or bowing. To achieve this joint, you will need to cut out recesses into the underside of the worktop using a router so that worktop connector bolts can be attached. An advantage of the butt joint is that creating an invisible join is easily achievable.

Mason’s Mitre Joints

A mason’s mitre joint, also known as a ‘hockey stick’ joint due to its shape, is another useful worktop joining technique. It is popular because it neatly connects worktops at a 45° angle, whilst simultaneously minimising waste. Worktop jigs have a stencil for creating a perfect mason’s mitre joint quickly and efficiently.

Biscuit Joints

A biscuit joint is usually used to expand the width of a worktop but can also be used to extend the length, as long as enough support is provided. This joint is known as a biscuit joint because of the small pieces of biscuit shaped timber that are glued into routed slots on the sides or end of a worktop. The result is a seamless join.

If you would like more information on any worktop joints or jigs please take a look through our website.

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