Seasoning Of Timber «iPad»

This is the old way. Stack the lumber in a shed with stickers (small wooden strips) between each layer to let the air circulate. Then... you wait. For hardwoods like oak or walnut, the rule of thumb is brutal: one year per inch of thickness .

But there is a dark side to the kiln. High heat caramelizes sugars inside the wood, darkening it (which can be good for cherry, bad for maple). It also makes the wood brittle. Ancient luthiers (guitar makers) swear kiln-dried wood sounds "dead" compared to naturally seasoned stock. Here is the most fascinating danger. If a kiln operator rushes the job, the surface dries and sets while the core is still wet. Later, when you cut into that seemingly perfect board, the internal tension releases. You will rip a straight line with a saw, but the board will instantly curl into a banana shape. seasoning of timber

Seasoning is the art of making this escape happen before the wood becomes furniture. Woodworkers divide into two philosophical camps when it comes to seasoning: This is the old way

Enter the modern steam-heated chamber. These giant ovens crank the heat to 160°F (71°C) and flood the space with humid air before slowly dropping the humidity. you wait