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Thread: Seasoning mallee root burr?
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7th June 2016, 12:17 PM #1
Seasoning mallee root burr?
Quick question, what do I do with the two half slabs to season them? Most of what I've read refer to bowl and pen blanks whereas these two slabs are over 3' on the straight edge and 5" thick to allow a fair amount of to be removed when the time comes to dimension them for table tops. With a lot of surface area exposed on three sides, what should I do to allow these pieces to air dry? Particularly curious if I need to coat any or all sides with something.
The wood has come from a 25yr old mallee eucalypt that had a good size root ball of about 5' diameter. After lopping the top off I got two half slabs from the meat of the ball. The rest of the ball will be cubed for bowl blanks or similar, maybe some small veneers. However despite the apparent size of what's left in the ground, there's a fair amount of rot in the middle. There's some stunning features in the grain.
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