Football chip/dip tray

[srwtlc]

Here's a football chip/dip tray that was cut out of a 2.25" blank of walnut with a 1.25" bowl cutter. Pockets were 1.875" deep, so you'll need to have an extension for the bit (https://www.amazon.com/CMT-796-001-00-Router-Extension-Collets/dp/B000P4NQCK/ref=sr_1_1?ie=UTF8&qid=1482525093&sr=8-1&keywords=CMT+796.001.00) or do what I did (not recommended), put a plug in the back of the collet and extend the bit shank as far as safely possible and take light cuts. I had less than 0.0625" clearance between the collet and the wood at full depth. Depth of cut was about 0.09" per pass. 20 passes in all to get to depth. Left a nice wall/bottom finish though.

The inlay was done as a v-carve inlay with maple. Finished off with some Behlen Salad Bowl finish. A bit too glossy for me, but it works.

These were the porcelain ramekins (https://www.amazon.com/gp/product/B000BI8NAK/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1).

[scottp55]

Nice Scott! :)
Was that the Infinity cutter?
Offset toolpath, or against the grain with profile pass last? (hard to tell, but great without sanding:)
scott

[srwtlc]

Scott,

It was one of two Jesada bits that I've had for about 15 years now and have had them reground many times. They're just about done though. I've always gotten nice clean bottom cuts from them. I generally do a raster with the grain and profile first. That leaves a clean splinter free wall because it takes it out first while it has 'backup' wood and only one across the grain swipe at each end. Raster across the grain or offset leaves too many across the grain marks to sand away cleanly, so I seldom if ever use those strategies.

[cowboy1296]

i like it. I have done one serving bowl and made the walls to much of an angle and not deep enough. It works but does not hold as many chips as it should

[scottp55]

Ah, Thanks for explaining your strategy in detail Scott :)
Haven't gotten to bigger stuff yet(just display trays).
Well done:)
scott