The chamfered edge, also known as the Swiss edge, is often used for solid wood tables, particularly for thicker tabletops, to create a delicate and lightweight appearance. The edge tapers from the top of the table, making it appear less massive. The angle of the taper varies depending on the manufacturer, with a sharper angle creating a more delicate look. The chamfered edge is best suited for noble woods such as teak, oak, or beech. For more rustic tables, such as live edge tables or a table with a rough wood tabletop, the imposing impression is paramount – therefore, an edge that is clearly visible in its entire thickness and tapers from bottom to top is preferred here to make the table appear massive, natural, and robust.
It is important to note that the faceted edge is not suitable for table tops made of particleboard or MDF materials. The ideal application is for solid wood tables, mostly dining tables, placed in a more elegant setting. For chamfered edges, the table base should not be placed directly at the edge and is ideally set back a bit to achieve an optimal look.
In addition to dining tables, desks and coffee tables are also suitable for using faceted edges. Desks often only have a Swiss edge on the front, while for coffee tables, due to the lower height and different viewing angle, the optical effect of a chamfered edge is less pronounced.
In summary, the chamfered edge is a special type of table edge primarily used for solid wood tables to create a delicate and lightweight appearance. Especially for table tops with wood thicknesses over 3 cm, the chamfered edge makes sense; for thinner tops, the effect is barely noticeable and is also technically more difficult to produce. Although the angle of the taper is not standardized, it is generally true that a sharper angle makes the tabletop appear even less massive.
Other terms for chamfered edge are faceted edge or Swiss edge, but these are just different names, the meaning is the same.
