Fillets

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J

Jeanette

CGF, Certified Grumble Framer
Joined
Jul 20, 2009
Posts
122
Doing fillets for the first time.
How you cut fillets to exactly fit the frame?
How you fix the fillet to the frame?

Thanks
 
The easy way is to attach the fillet to the moulding before cutting to length.

The easy way is to use a good quality fillet tape (not ATG).
 
Filletmaster! another great product from Fletcher Terry. Works with a miter saw as well as a chopper. Once you've got it properly calibrated, it works like a dream.

As for putting fillets into frames and mats, I used to put each piece in separately using fillet tape. Lately I've been gluing the fillet together, and inserting it as one piece. You have to cut it just right, but it looks FAH-BYOO-LUSS!
 
I just place the whole length of the fillet next to the frame opening and mark with a pencil, then cut on the mark, I always try and mark a tad bit big, because you can always trim smaller, but I've been doing it so long, now days my first mark is always right on.

I then run a bead of glue on the lip of the frame or the fillet and staple in place with framers points, until dry then I remove the points.

Same process for mats only I put it in place with high strength ATG instead of glue.

I know there are special measuring tools that help you mark the fillet size, but I prefer to just do it my slower, more precise way.
 
dont you love the grumble...three responses all with in 60 seconds of each other, if only all the answers in life came that quick!
 
Thanks the best guys.
I went to Larson J. and they sell fillet master for $1000 plus tax. At the moment I remember that I have super 45 degree angle, fine French wood file (paid $100), and Japanese chisel (paid $90). Well it worked so well.

BUT I have another question
When you cut assemblied moulding and fillet with mitter saw how you fix them together so the saw-blade does not blow away the fillet (is moulding up side down?).
 
Jeanette said:
Thanks the best guys.
I went to Larson J. and they sell fillet master for $1000 plus tax. At the moment I remember that I have super 45 degree angle, fine French wood file (paid $100), and Japanese chisel (paid $90). Well it worked so well.
Click to expand...

That price seems high. Maybe it is a significantly different fillet master than what I have. When I got my fillet master (new) in Feb 2008 the price was around $185 and the fillet chopper (new) was around $295. Maybe check the sales section of the grumble for a used one.

One way of installing fillets was in an issue of PFM in the last year or two, I don't remember which one. Maybe check the Picture Framing Magazine's website and you might be able to get a copy of the article.
 
PaulSF said:
As for putting fillets into frames and mats, I used to put each piece in separately using fillet tape. Lately I've been gluing the fillet together, and inserting it as one piece. You have to cut it just right, but it looks FAH-BYOO-LUSS!
Click to expand...

This is what we do. We glue the fillet in a vise, then when it's
dry, we glue that into the frame. Once the frame and
fillet are both cut and joined, check the fillet in the frame
to make sure there are no gaps. Then lay the frame face down
with the fillet inside it. We shoot some fletcher points in to hold the
fillet down, then run framers glue around between the fillet
and the rabbet of the frame. To make sure that the fillet
doesn't bow out, I used to take the foamy padding that
a lot of mouldings are shipped with, wrap it around the frame
and tape it while the glue dried. My co-worker came up
with a way she likes better. She shoots a fletcher point into
the back of the frame every several inches, sticking straight
up. Then she loops a rubber band on one end of the point,
wraps the rubber band around the frame side, and anchors
it over the fletcher point.

Guys who use the fillet tape and cut to length might
have a better idea for all I know, but this is how we
do it. The fillet never has gaps in it's corners, and it's
really well attached.
 
Jeanette said:
Thanks the best guys.
I went to Larson J. and they sell fillet master for $1000 plus tax. At the moment I remember that I have super 45 degree angle, fine French wood file (paid $100), and Japanese chisel (paid $90). Well it worked so well.

BUT I have another question
When you cut assemblied moulding and fillet with mitter saw how you fix them together so the saw-blade does not blow away the fillet (is moulding up side down?).
Click to expand...

You want to attach the fillet to the inside of the frame, right? That's what you seemed to be saying in your original post.

Assuming that's the case, re-read what I said before:

CAframer said:
The easy way is to attach the fillet to the moulding before cutting to length.

The easy way is to use a good quality fillet tape (not ATG).
Click to expand...

You don't need a Fillet Master, you don't need to measure the fillet, you don't need a fillet chopper, or a French Wood file, or a Japanese chisel, or a Hong Kong dong, or whatever, or any other fancy bits or pieces!

Let's say you want a frame that's 18 x 22

Cut four lengths that are a bit longer - say 2 @ 20 and 2 @24. Cut four bits of fillet the same, 2 @ 20 and 2 @ 24.

Attach the fillet lengths to the moulding lengths with fillet tape (not ATG).

Now stick the combined length in the saw, cut the end, set your production stop to length, cut the other end. Repeat three more times. Go to the underpinner and join it all together :) It'll be cute as a button, all perfectly mitered, no gaps.!

When you are cutting the moulding/fillet combo just go reasonably slow as the blade cuts thru the fillet and into the moulding. You don't want to ram the blade into the fillet which might slightly distort the miter on the fillet.

And NO it's not upside down! :eek:

With good quality fillet tape the bond between fillet and moulding is strong.

This is a really simple, fast, easy method :)

Does this help?

When you come to fitting fillets into mats it's a different animal ... but so as not to confuse let's discuss that in a separate post (short preview version there are several different methods that can be used - it's mostly a case of personal preference / habit).
 
I use my Craftsman mitre saw.

I measure the lip from the front of the frame. Exactly.

I cut the fillet on the saw, exactly.

:shrug:

Doesn't get any easier than that.
 
"I went to Larson J. and they sell fillet master for $1000 plus tax."

That has to be some kind of mistake or typo. I got mine directly from the guy who makes them, through the Commercial Posts forum here on the G, and it was in the neighborhood of $150.
:shrug: Rick
 
One thing to watch out for when doing mats on a manual cutter.....
If the board is not exactly square, the window will be the same. I'm not talking way out here. Maybe just a gnats eyebrow. Not noticeable in the general view, but when you try and fit a fillet, a tiny variation will be look bad

My Method. Cut one long side first, slightly oversize. Check against the mat opening and shave down until it's a good fit. Then try the same piece against the opposite side. It will either fit perfectly or more likely be too tight or too slack. If it fits perfectly, just chop another piece. If it doesn't, you can then make allowances to cut the second long piece, having set the stops on the chopper. Then it's just a case of repeating on the short sides.
 
I just cut them on the chopper similar to framerbob's method, fit the length in one corner, make a mark and cut a hair big so I can always shave it down. One thing I do (when I know I have plenty extra) is to cut a little piece mitred on either ends a couple inches long so when I am dry fitting each leg as I cut it I can snug my little bit in either end to check the fit as if there was another corner in it. I've been known to keep a stash in little boxes.. gold, silver, black, etc. so I never have to sacrifice any next time in case my footage is cutting it too close. I'll also take a pair of wire cutters and knock off the end of the mitre that hides under the lip of the frame or mat so if there is a tiny bit of slide from the chopper making my mitre less than perfect it fits a little better. I am waiting patiently for a disc sander to shave off that extra 1/16 or less to get an ultra tight fit rather than trying to repeatedly shave off tiny amounts on the chopper.

And wrt the attaching the fillet before chopping, if your blades are sharp enough and you go slow enough there should be no problem with it flopping outta there.
 
Very important step if you want to get a perfect fit when attaching fillet to the mat described by IMALUMA -" One thing I do (when I know I have plenty extra) is to cut a little piece mitered on either ends a couple inches long so when I am try fitting each leg as I cut it I can snug my little bit in either end to check the fit as if there was another corner in it."
 
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