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26th April 2022, 08:37 PM #16GOLD MEMBER
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But 4% shrinkage would be highly unlikely. For example, radial shrinkage for say, Rock Maple, is 4.8%. If we assume that the moisture content changes +-4% between the seasons, then a 700mm top would expand/contract - 700 x 0.048 x 0.04/0.3= 4.48mm. And +-4% moisture change is highly unlikely for a thick top like that on a Roubo (the centre of the slab is unlikely to have time to change at all if the timber was seasoned to equilibrium m/c to begin with)
Cheers, Dom
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26th April 2022, 09:04 PM #17SENIOR MEMBER
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Ah, I did not understand the average 4/8% figures are for green to oven dry - not seasonal variation for already 'dry' timber.
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27th April 2022, 09:52 AM #18
IF !!! and I repeat if I was to attempt building a bench similar, how would I go with Jarrah & Oregon posts that were in a shearing shed so well air dried and been stored for around 10 years.
would I be looking at much shrinkage?I would love to grow my own food, but I can not find bacon seeds
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27th April 2022, 10:02 AM #19GOLD MEMBER
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Hi T. All timber is affected by the moisture content of the environment that surrounds it. The timbers you have will be very stable and as posts, ie. thick, should not change much at all. If you rip them to smaller dimensions the timber will need time to readjust
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12th September 2022, 11:20 PM #20Intermediate Member
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I came here to ask the same question as the original poster, and this is exactly the answer I was looking for. Obvious once it's pointed out. As long as there's nothing (other than the benchtop itself) rigidly holding opposing legs together, then the legs themselves accommodate the movement. The caveat is the joinery connecting the top to the legs needs to use proper strong joinery as that connection is what will resist the racking.
If you have a stretcher at the top of the legs, then you'd need to use a mechanical connection that accomodates seasonal movement.
Hmm, now to decide which route I want to go...
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