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Yes you can use repetitive cuts that's what I did. You talked about grinding the curve well I don't know about that. If you think about it for a moment the inside and outside of the oven is round in shape yet this round shape is made from a bunch of straight lines. So even if you grind to a perfect circle the square brick that are use will have something sticking out somewhere.
Are you building your floor so that the floor is inside the first run of bricks or will your first run set on top of your floor?
I put mine on the inside. If I ever have a problem with a brick I can take it out and fix it. But you can do that with both ways just if you have the bricks sitting on top of the floor the edge pieces would be more difficult to fix. Your call on that one.
This is my floor but keep in mind I built this as a bread oven so I have lots of extra thermal mass.
Correct. First I put down the floor with the fire clay and sand mixture. Then my first run is
standing up. So my first run is a full brick standing on end. But that is just the way I decided to go. There are many variations to this so you will need to work out what is best for you.
A number of builders will place their first course directly on their firebrick floor. The reason for this is that 100% of the dome weight will rest on that initial course perimeter and by placing it on the floor you spread the weight over a larger area. It is also an uncommon occurrance to have to replace a floor brick. If you build your oven this way, the exactness of your floor curve can be more relaxed.
Well everyone thanks again for all the help. iam still alittle confused, i like the idea of putting the bricks on top of the floor if that helps spread the weight. but does this mean i cant put them right on the fb board? and when you put the first course of bricks on top of the floor you dont put mortar between the floor and them is this correct thanks again for all the help.