Cabinetmaking Procedures for the Small Shop: Commercial Techniques That Really Work

ALOT OF GOOD INFO I NEEDED BETWEEN THIS BOOK AND A FEW OTHERS I THINK I CAN BUILD WHAT EVER I WANT

The title of this book is spot on. The book is a detailed procedure for making cabinets in a small (1-3 people) shop. The authors give detailed advice on the procedure they have used for many years to make a profit and still have time to spend with the family. But that is also the limitation of this book. For example, the authors glue face frames to the cabinet and they give great advice on this. However, there are other popular methods, such as biscuits and pocket screw holes. Both of these methods warrant only a superficial discussion. And both of the methods are popular and have pluses and minuses. But alas, the authors only really cover dowels and gluing. Recently, I was asked to design an entire kitchen of cabinets. I used this book a lot to answer some very specific, detailed questions regarding carcass construction. The example drawings are pretty darn good. The authors' discussion of door building is a bit brief. They state that it is really important to keep doors flat. Duh. Any suggestions for making sure they are flat? Jigs? What about procedures for gluing up 15 doors at a time? Any idea regarding storage racks? They suggest having a third party do all of the work. Sorry, but my clients want me involved every step of the way including selecting appropriate grain and making sure there is continuity.

As a professional furniture maker building his first kitchen, I found Fristad's book the most useful of the three I read - the other two being the best sellers. This book is about production; how to make money; how not to make mistakes; how to streamline the process; how to get the sequence right. It covers both frame and frameless cabinets. No pictures, but lots of good drawing that are really all that are needed. While you need to know the information contained in the other books, this book fills in all the gaps that the others leave out. I recommend this book both to pros and people building a kitchen only for themselves.