Can we talk about how I cut dados for 12 years before checking my blade with a square
Pulled out a shelf from a built-in I did in 2014 for a client in Dayton and the gap at the back was a fat 1/16in because my blade was out of square the whole time and I never once checked it until a buddy leaned over my shoulder and said "is that fence square?", so now I'm wondering how many kitchens I've got out there with sloppy joints and what else I'm just assuming is right.