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Wet cutting is usually the preferred method. It controls dust, which helps protect your lungs and makes for a cleaner working environment. Plus, the water cools the blade, preventing overheating and prolonging its life while providing smoother, more precise cuts. The downside is the mess—water and asphalt sludge can be messy to clean. Dry cutting, though convenient if water isn’t available, creates a lot of dust, which can be harmful. This also increases the risk of blade damage due to overheating. So, if you have the option, wet cutting is the better method for most asphalt jobs.

The dimensions of a driveway apron vary based on local building codes, the width of your driveway, and the distance between the driveway and the road. On average, aprons range from 12 to 24 feet wide and 8 to 18 feet long. Typically, the end of the apron connected to the driveway matches its width—such as 10 to 12 feet for a single-car driveway—while the end at the street flares out to allow cars to turn in and out more easily. In some areas, you may not be responsible for the portion of the apron that extends beyond the sidewalk, but this depends on local laws.

A solid driveway starts with the right asphalt mix, and for most homes, dense-graded hot mix asphalt (HMA) is the most recommended. It’s both durable and flexible, making it a reliable choice for residential use. A properly compacted 2-3 inch layer on a well-prepared crushed stone base will hold up for years. In areas with harsh winters or scorching summers, a slightly modified mix can help prevent cracking and rutting. No matter the climate, quality installation is just as important as the material itself, so hiring an experienced contractor ensures a smooth, long-lasting driveway built to last.

Driveway aprons typically range between four and seven inches thick, though your town's building codes will likely have specific requirements. Additionally, you may need to add a layer of permeable aggregate in the excavation below your paved apron to ensure proper stormwater drainage.