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  1. #1
    Join Date
    Aug 2017
    Location
    Canberra
    Posts
    303

    Default Seasoning of logs

    Tell me please turners!!!!
    A fresh log say 2 or 3 foot long.
    To what degree do you cut them down and seal to season?
    How close to ready to use on the lathe do you get them?

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  3. #2
    Join Date
    Feb 2007
    Location
    blue mountains
    Posts
    3,942

    Default

    In general wood dries at about 25mm per year so a really thick log can take many years to dry. Bowl turners rough turn bowls to about 25mm thick from really wet logs. Then let the rough turned bowl dry for about 6 months in a shaded cool place with good ventilation. Then back to the lathe to complete the turning. There are some losses along the way as some warp and or crack during drying and some can grow moldy. Some woods are better driers than others. Anyhow you can have bowls in less than a year rather than growing old waiting for big logs to dry. It is also better to avoid using the pith or heart of the log as thats usually where cracks start from. Do some google searching on wet rough turning and also how to prepare a log for turning.
    Regards
    John

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