Edge Treatment for Dining Table

[Frank Drackman]

Hello All,

I am in the middle of making a casual dining table and I am interested in your thoughts on edge treatments.

In my non-scientific review of dining tables I notice that many have a profile only on the the top edge, with the bottom edge remaining a simple 90 degree corner. I make a lot of coffee tables and my standard practice is to round over the top and bottom edges.

Is there a functional reason for not putting a profile on the bottom of dining tables or is it simply aesthetics?

Thanks - Frank

[Prashun Patel]

Commonly, the bottom may be beveled. This can be done to make table top appear thinner and lighter from certain angles.

(Sorry for the previous post, Frank. I misread and then misstated.)

[Frank Drackman]

What's not true?

I have seen tables with the bottom profiled and not profiled. Trying to see if there is a functional reason for why some aren't profiled.

It's not true. Profiles are done on the top and the bottom. Commonly, the bottom will be beveled. This can be done to make table top appear thinner and lighter from certain angles.

[Wayne Lomman]

To me, edge treatment is entirely aesthetics. Aesthetics includes how it looks and how it feels. Half the time tables are not profiled on the bottom edge to save on cost. I attempt to approach each design with an open mind and edge profiling or otherwise is a part of the overall design process. Cheers

[Frank Drackman]

Thanks for the clarification. I really enjoy your contributions to the group.

[Brian Tymchak]

I think there is a small functional advantage to easing the sharp edge on the bottom of the table top. Occasionally for whatever reason someone might reach under the top while seated at the table. Would be nice to not have that sharp edge to scrape against. I like simple round overs both top and bottom, if not a full bull nose.

[Robert Engel]

IMO a beveled bottom edge plus a simple 1/8" round over for the top would look best - IMO.

On dining tables and desks, I really like an ogee (without a fillet) on the top edge and a 1/8' roundover on the bottom.