Pair of Studio Tables

Our church was considering purchasing two tables for their new filming studio, but there was not really an affordable option that fit the dimension requirements that we needed.  I volunteered my woodshop for the project and designed two tables that would fit the bill.  A few requirements  I had to consider when designing were:

  1. 66” long x 18” wide x 30” tall
  2. Table apron/overhang that extended past the knee on the side facing the camera to not distract from the film subject
  3. Weight is light enough for a single person to move easily

I wanted to work with a hardwood for the legs and rails, but I knew a solid hardwood top would be too heavy, so I figured I could create a grid structure out of pine and then laminate ¼” sheets of plywood to either side. Then I could trim the top with hardwood to conceal any unsightly plywood and pine that was showing. This top would be strong and light, but the idea of a cheap plywood top paired with a beautiful hardwood base would look a little mismatched.  After a lot of consideration on the type of material I would use for the top, I settled on painting the plywood portion of the top black. The apron would also be painted black to match.

I purchased 37 board feet (BF) of 6/4 Cherry for the legs, rails, and trim. The hardwood store’s selection of wood suitable for the legs was unsatisfactory—mostly on account of its price ($4.66/BF for 6/4 Cherry vs. $25.00/BF for Cherry leg blanks).  It was more cost effective to laminate the 6/4 Cherry for the legs.

37 board feet of cherry wood

The hardwood sat in my garage for a couple months before I actually got around to the project.

Charlie giving moral support

I milled all the lumber required for the legs first. Once all the legs were laminated, they were cut to final length.

Milled legs

A taper was applied to the inside leg faces with my table saw using a custom shop-made jig.

Base joinery was mortise in tenon.  I cut a dado in the legs and rails that would accept the panels forming the apron. The mortises were cut on my makeshift router table using a ¼” straight bit and the dados were cut on the table saw using a single blade from my dado stack.  I squared and cleaned up the mortises with a 1/2” chisel.  Tenons were cut on table saw using a shop made jig.  Fortunately, the height of the garage allowed me to cut the rails vertically on the table saw using the jig.

Dados in legs and rail pieces

A dry fit of all the components was done to plan for a successful glue up.

The grid for the top was formed with some pine purchased from the local Home Depot, and I milled the pine down to ensure it would form a perfectly flat grid once assembled.  Pocket holes were used to create the grid skeleton.

Pine grid for table top

The frame was lightly sanded before laminating the ¼” plywood to the top.

Light sanding of top with laminated plywood

The tops and aprons were painted black using General Finishes Lamp Black milk paint.

The rails and legs were sanded with 150 grit and then 220 grit. All the edges got an 1/8” round over on the router table.

I prefinished all the components with three coats of General Finishes Arm-R-Seal, and I was careful not to apply finish to the mortises or tenons, as these glue surfaces would be ineffective if covered with Arm-R-Seal.

After 3rd coat of prefinish on legs and rails

I glued the base together carefully to get the orientation of each piece exactly right.  Pocket holes had been predrilled prior to finishing and assembly, and these holes were used to fasten the top to the base.

Base glue-up with aprons

The final step was to create the mitered trim and finish the top.  I didn’t have the right size stock left over for the cherry trim so I had to pick up an extra board to finish the project, and ended up trimming the top to the right length at the miter saw.  This eventually made the corners have really tight miters.

The top was finished with four coats of Arm-R-Seal and a final buffing.

The final product was a simply designed, very light yet durable table suitable for a film studio.

Air Fryer Cajun Waffle Fries

I have been on the quest for the ultimate waffle fry cutting apparatus, and I think I finally found it!!  I had been doing research for a while on waffle fry cutting machines/mandolines, and I decided to give this Swissmar Borner waffle cutter mandoline a try.   I wanted something that wasn’t going to take a lot of space (especially since I own a mandoline already), and it was within my price range ($20).

For the actually slicing, I lowered the mandoline level to the second click (there are three total so you can achieve different heights of slicing), and cut the potatoes as if using a normal mandoline, but with every slice, rotating the potato 90 degrees so you get the criss-cross pattern.

The mandoline I bought did not come with a hand guard, so you need to be careful as you get to the second half of the potato.  I ended up poking the last bit of potato with a fork and using that to slide the potato, but I do think they sell the hand guard separately.

The air fryer that I have been using for the last 8 months is the Avalon Bay 3.7 quart air fryer.  This air fryer has been through some serious paces and has kept chugging along.  If you haven’t invested in an air fryer, I highly recommend one.  This one is no frills–one knob for temperature, one for time, and a drawer with basket–but I have found it to be excellent for all my air frying purposes.

If the spice mixture seems too spicy for your taste, you can never go wrong with a sprinkle of garlic powder, onion powder, salt, and cracked black pepper.  That is my go-to for any french fries when I don’t feel like making a spice mixture.

Instructions:

Wash and peel the potatoes (I used russet, but really, you can use whatever you have on hand).  The biggest factor is size of the potato, since you’ll want larger waffle slices.

Slice the potatoes carefully using the waffle cutter mandoline, rotating the potato 90 degrees after each cut.

Soak the potatoes in a bowl of water (fill until the slices are submerged) for about 10 minutes. This helps to remove extra starch and make your fries extra crispy.

While the potatoes are soaking, combine all the spices to make a Cajun-style spice mixture.

Turn your air fryer on to 375 degrees so it can preheat.

Drain the water, pat the potatoes dry with a lint-free towel or a few paper towels.

Drizzle the olive oil on the fries, tossing in the bowl or by hand until all the fries are coated.

Sprinkle the spice mixture over the fries until coated evenly to your preference.

Layer about half the fries in the air fryer so none are interlocked (if the criss-cross cuts happen to overlap, it will slow down your frying time).

Air fry for 15 minutes on one side.  Flip the fries with tongs and air fry for an additional 15 minutes.  Because all air fryers are a little different in heat distribution, continue checking the fries every couple minutes after the 30 minutes until desired crispiness and color.

Repeat with other half of potatoes.

5 from 3 votes
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Air Fryer Waffle Fries


Course Side Dish, Snack
Cuisine American
Keyword air fryer, cajun, waffle fries
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Sara

Ingredients

  • 4 medium russet potatoes
  • 4 tbsp olive oil

Seasoning

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp sugar
  • 1 tsp oregano
  • 1/2 tsp cayenne
  • 1/2 tsp paprika

Instructions

  1. Wash and peel the potatoes (I used russet, but really, you can use whatever you have on hand).  The biggest factor is size of the potato, since you'll want larger waffle slices.

  2. Slice the potatoes carefully using the waffle cutter mandoline, rotating the potato 90 degrees after each cut.

  3. Soak the potatoes in a bowl of water (fill until they are submerged) for about 10 minutes.  This helps to remove extra starch and make your fries extra crispy.

  4. While the potatoes are soaking, combine all the spices to make a Cajun-style spice mixture.

  5. Turn your air fryer on to 375 degrees so it can preheat.

  6. Drain the water, pat the potatoes dry with a lint-free towel or a few paper towels.

  7. Drizzle the olive oil on the fries, tossing in the bowl or by hand until all the fries are coated.

  8. Sprinkle the spice mixture over the fries  and toss until coated evenly (to your preference).

  9. Layer about half the fries in the air fryer so none are interlocked (if the criss-cross cuts happen to overlap, it will slow down your frying time).

  10. Air fry for 15 minutes on one side.  Flip the fries with tongs and air fry for an additional 15 minutes.  Because all air fryers are a little different in heat distribution, continue checking the fries every couple minutes after the 30 minutes until desired crispiness and color.

  11. Repeat with other half of potatoes.