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Oven floor - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Oven floor

    I cut most of the oven floor today using a 7" wet tile saw and an angle grinder with a masonry wheel. The cuts proved difficult b/c I had to constantly flip the bricks over to finish the cut. My cuts were not as precise as I had hoped. I ordered a 10" wet tile saw from Home Depot today and will use it to finish the rest of the cuts. I'm hoping that this will help with the rest of the brick cuts.
    My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#

  • #2
    Re: Oven floor

    You should just get a diamond steel circular saw blade for the cuts. I can even cut a smooth radius, but it took some practice.

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    • #3
      Re: Oven floor

      I think you'll be happy with the saw - no more flipping things over and the wet saw will definately keep most of the dust down -

      Becareful where you aim the saw - the water that comes off the cut carries brick dust and you can coat things pretty quickly! Part of my deck was stained with red brick clay while cutting the edges of my patio...

      Christo
      My oven progress -
      http://www.fornobravo.com/forum/f8/c...cina-1227.html
      sigpic

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      • #4
        Re: Oven floor

        I'm thinking that I can cut a radius with the new saw b/c I was able to somewhat manipulate the brick on the 7" saw but turning the brick over made this maneauver difficult. I thought about getting a diamond blade for my circular saw but was worried about the amount of dust that would create. I'll have to rework some of the brick with my new saw as some of them don't have as a nice of a radius as I would have liked and the edges are not perpendicular to the floor.
        My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#

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        • #5
          Re: Oven floor

          It looks good Steve. The dust from dry cutting with a circular saw will eat up saws. I cut a bunch of pavers with a radial arm saw once and the dust was incredible and the saw was never the same after that and did not live long after that either (yeah, using a radial arm was stupid, I now know ).

          If you do use a circular saw, I would suggest getting one just for that purpose, either a cheap one you can afford to trash or a purpose built one that is seal to take the punishment.

          You will love the wet saw after doing the angle grinder thing, by the way

          Travis

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          • #6
            Re: Oven floor

            Thanks Travis. I have basically stopped all work until my wet saw arrives. It was just too hard to make a precise straight cut with the tools I had (I need more skill). The worst part was that I had to take off the guard on the 7" tile saw b/c the fire brick would not pass through. This caused the water/slurry to fly right into my face with every cut. Good thing I had my safety glasses on.
            My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#

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