If ain't tight it ain't right
But how tight is too tight?
I tried my hand at putting together a butcher block earlier this afternoon. Nothing crazy. Just a 24" x 24" deal for my new table saw to rest on. I used 2" x 4"s ripped down to 3" wide and cut in 25" increments (for now). I used two 1/2" pipe clamps to hold it all together. After I got the glue on there and started tightening down, the entire block started to hog up. Clearly THAT is too tight.
So I backed off and retightened to a point I thought was right. It's still sort of hogging... Hopefully I can level it off afterward.
Anyway, my question is, do any of you seasoned vets out there have any tricks to butcher block making you'd be willing to share (particularly in the way of knowing when enough is enough on the clamps)? My intention it to eventually start making 'nicer' things for the kitchen... For now, I am giving it some dry runs with not-so-important things (like I this cheap little table).