Thread: Burl Cutting Hunter Valley?

If you want it slabbed, I'd suggest ringing Lucas Mill to get a fella in your area with a slabber, but having said this, you may not want to lose that much kerf and want to look for a bandsaw operation - of which I can offer no assistance

Gday Sigidi

THanks for the reply mate. How wide is the kerf when slabbing?

Got a pic.

Lucas slabber is around 10mm kerf, but if you don't have anything else to slice through it, then it would be your only way

Thnks again. 10mm is ok. Old lady through this in to a bundle of wood I bought. I am just happy to gett what ever I can get. Will call lucas soon.

Correct me if I am wrong but it doesn't look that big. Is the 500mm dome you mention its dia or what exactly? How thick is it?

Depends on how thick you want the slices, but with a 10mm kerf looks like you aren't going to get many slices especially when it still has its bark, so a lucas miller may not be interested.

What do you intend to make from it?

Yeh its a 500/600mm hemispere.

I make small desktop items for electronic cigarettes (vaping).

Made this barometer out of some slab burl I picked up. Want to make some more and clocks.



Some 20 / 30mm slab pieces would be handy to have laying around.

Here's me Facebook page where all my woodwork is. If you go through my photos you will see things I have made.

RN Vape Wood

For smaller items you would be better to slice it into blocks on a bandsaw as wide as the bandsaw is deep, then turn the pieces on their side and slice them. If you don'y have one, try your local men's shed, or even request help here from other forumites who have one

green burls when cut tend to move quite a bit when drying.
Mal has stacks of burl slices and burls here on the farm, but he normally leaves larger burls for up to 2-4 years before slicing. He uses his band saw mill and cut them up to 1 metre wide, check the Boutique Timbers web site, there are some photos of burl slices.
If green, they are best cut thick and laid down with heavy weights to hold them flat
Regards
Greg