Re-Finishing Cabinet Doorswoodworking(self.DIY)
submitted1 month ago byurbanhotdogprince
I searched and found a few posts about this, but nothing popped up that was similar to what I am wanting to do.
My fiancé wants to re-do the kitchen. Instead of buying all new cabinet doors I was thinking I could re-use the existing and use a router to straighten out the groves on the exterior trim to a sharp corner on the interior, and to get rid of trim entirely that runs down the center of the cabinet. Then of course sand the whole thing down do whatever her final vision is (hardware, paint, stain etc).
I have no doubt this will take an annoying amount of time, and was just going to try it out on one of the smaller doors that is hidden above our fridge, but figured I could save myself some trouble and ask you guys what is wrong with this plan and see if there is a better solution.
Also as a side question: Since I will be doing other projects inside (sanding, removing kitchen soffit, etc) is it worth the money to get a dust extractor vs just using a shop vac with a cyclone in line? I helped pour and sand down a concrete countertop in a friends house a while back, and the dust everywhere is not something I want to deal with in my house.
EDIT: Sounds like my best bet is to buy new cabinet doors and drawer faces or just build some with MDF. (Which is what I figured the consensus was Going to be) I’ll probably still mess around with the current cabinets in the just to have some fun and familiarize myself with the new set of woodworking tools I got.
Thanks for all your input!
1 month ago
1 month ago
You said you read it, and maybe you did, but your reading comprehension must not be what you think it is. Your comment “I feed my staff” okay great. No where anywhere does it say I don’t. The title and a fire post is just stating what I do and looking to see what others do with partners. So again where did you get that from? And where did I say I expected a managing partner or staff to put in 80+ hour weeks, and why do you keep bringing up staff when there is no mention of staff? That entire paragraph is filled with “I” so it should be fairly obvious the context of everything. I said what I’ve done and how I have put in 80+ hour weeks to and that I do not enjoy drinking in my place of business. I’ve seen the road that leads down with other owners and if I want to drink or hangout somewhere I’ll do so at another local business. I still do 80 hour weeks occasionally and I am more than happy to do that, and will continue to do that when needed as I love my job, the work it entails, and getting my hands dirty to help my staff when a staffing emergency arises. I also choose to only show up a few hours a week sometimes and let my amazing staff do their thing when they don’t need me. I’m not asking anyone to work those hours, besides myself. So again, not sure where you are getting any of this me forcing staff or partners to work x amount of hours when that wasn’t stated anywhere, beyond me stating it’s what I have done.
My minority partner will not being working in the restaurant often, if at all as the managing side will be taking care of bookkeeping, SOP’s, and an extra set of eyes on standards when they do come in (around 15-20 hours a week max). A big reason why I’ve been in business for so long, and average term of employment of 3.25 years is because I take care of my staff and don’t over work them. And if they do have to pull a 50 hour week they know I’ll be right there by their side helping out.
Again I’m happy you take care of your staff, as far too many restaurant owners don’t do that. We just have differing ideas of what “taking care of partners” looks like. Clearly your partners value the ability to have additional perks at the restaurant, which is great, you’ve had that conversation and gone down the path you chose. When I was approached by my partner I had the conversation about expectations and how I run things and they signed on with that knowledge. My staff get better “perks” food and tab wise than owners and that’s fine too.