Seasoning Timber

As a tree grows it sends moisture up to the leaves and branches in the form of sap. If the wood dries out unevenly, it may result in cracks or shakes.

Seasoning is required to even out the drying of the wood. Generally the best method is to paint the ends of the wood to slow moisture loss through the ends, and bore a hole through the center of the log, to speed up the internal drying of the log. Seasoning will generally take at least a year.

Cut timber is best stored horizontally, well above the ground, with sticks of treated dry wood between the layers, to allow the air to circulate freely.

Dense wood may need up to four years to dry out properly, while pine may be ready in one year.

A tree that was growing vertically is generally the best source for wood, as branches, and trees that were leaning will have tensions set up in them that are best avoided.

Good quality, well seasoned wood can be obtained from old furniture. Driftwood is a gift from the sea, and the salt water will have prevented borer attack. Demolition timber is a never-ending supply, not only of native timber, but of timber from around the globe, presenting new and interesting challenges.

Orchards also are a good source of fine-grained trunk wood. Growing conditions, and the way trees have been pruned will strongly affect teh character of the wood. Seasoning of fruit woods will need extra care, and you can expect a high loss due to cracks and checks, but the rewards are worth all the fussing.