traverse

To traverse is to run a hand plane across the wood surface at a skewed angle to the grain direction, rather than moving straight along the grain. The plane's iron is set at an oblique angle to the sole, so the cutting edge shears across the fibres instead of following them. This technique prevents the fuzzy breakout and splintering that occurs when planing with the grain, especially on figured or reversing grain where conventional planing direction becomes impossible.

The effectiveness comes from the cutting angle. When the plane iron meets the grain head-on, long fibres are lifted and torn before the blade can sever them cleanly. A traverse stroke at roughly 45 degrees to the grain direction cuts the fibres almost perpendicular to their length, severing them crisply. The iron must be sharp and set fine, typically taking whisper-thin shavings, otherwise the shearing action breaks down and tearout returns.

Traverse planing works best with bench planes that have high blade angles, particularly jointer planes and jack planes with irons bedded at 45 to 50 degrees. The plane is held at an angle across the body and pushed diagonally down the board length. The operator tilts the plane sole so the iron skews at perhaps 20 to 30 degrees to the sole's long axis. The result is slower progress than straight planing but dramatically cleaner surfaces on troublesome stock, and it is often the final step before scraping or sanding.

The trade-off is time. A board that would take three passes planing with the grain may need six or eight traverse passes, and the shavings are thinner so the volume of wood removed per stroke is less. For this reason traverse planing is reserved for difficult grain or final surface work where tearout cannot be tolerated. On simple straight-grained softwoods it is unnecessary overhead.