G'day all,
Not wanting to re-invent the wheel I thought I would see if any of you
talented people (Suck):) would have done this or know how it is done and
would part with the info.
I have an idea for using small log slices. EG logs about 5 - 8 inches in
diameter, sliced on an angle giving an oval about 3/4" thick.
Now for the question????
How do you go about seasoning the slices so that they don't split. I
have seen pieces such as these used in trophy shops etc.. There may be a
treatment available which I'm not aware of as well, so any suggestions
will be greatly appreciated.
all the best to you and yours
John
In article <[email protected]>,
John B <[email protected]> wrote:
>G'day all,
>Not wanting to re-invent the wheel I thought I would see if any of you
>talented people (Suck):) would have done this or know how it is done and
>would part with the info.
>I have an idea for using small log slices. EG logs about 5 - 8 inches in
>diameter, sliced on an angle giving an oval about 3/4" thick.
>Now for the question????
>How do you go about seasoning the slices so that they don't split. I
>have seen pieces such as these used in trophy shops etc.. There may be a
>treatment available which I'm not aware of as well, so any suggestions
>will be greatly appreciated.
1) Google for "PEG PolyEthelyne Glycol"
2) pray a lot.
George wrote:
> "John B" <[email protected]> wrote in message
> news:[email protected]...
>
>>G'day all,
>>Not wanting to re-invent the wheel I thought I would see if any of you
>>talented people (Suck):) would have done this or know how it is done and
>>would part with the info.
>>I have an idea for using small log slices. EG logs about 5 - 8 inches in
>>diameter, sliced on an angle giving an oval about 3/4" thick.
>>Now for the question????
>>How do you go about seasoning the slices so that they don't split. I
>>have seen pieces such as these used in trophy shops etc.. There may be a
>>treatment available which I'm not aware of as well, so any suggestions
>>will be greatly appreciated.
>
>
> First, you select wood which is friendly to the task. Interlocked grain and
> soft like (real) poplars and their kin are your best bet.
>
> Second, you control humidity while drying. See fpl for some suggestions.
>
> Make them a bit over in thickness, as it's tough to dry slow without mildew.
> You can help your efforts with acrylics of various sorts, if you believe
> their manufacturers' descriptions.
>
> Use PEG as a laxative, not a soak.
>
>
Thanks George,
Buggered up on your first suggestion( See reply to Mac).
Will take note of your other points.
All the best
John
"John B" <[email protected]> wrote in message
news:[email protected]...
> G'day all,
> Not wanting to re-invent the wheel I thought I would see if any of you
> talented people (Suck):) would have done this or know how it is done and
> would part with the info.
> I have an idea for using small log slices. EG logs about 5 - 8 inches in
> diameter, sliced on an angle giving an oval about 3/4" thick.
> Now for the question????
> How do you go about seasoning the slices so that they don't split. I
> have seen pieces such as these used in trophy shops etc.. There may be a
> treatment available which I'm not aware of as well, so any suggestions
> will be greatly appreciated.
First, you select wood which is friendly to the task. Interlocked grain and
soft like (real) poplars and their kin are your best bet.
Second, you control humidity while drying. See fpl for some suggestions.
Make them a bit over in thickness, as it's tough to dry slow without mildew.
You can help your efforts with acrylics of various sorts, if you believe
their manufacturers' descriptions.
Use PEG as a laxative, not a soak.
Robert Bonomi wrote:
> In article <[email protected]>,
> John B <[email protected]> wrote:
>
>>G'day all,
>>Not wanting to re-invent the wheel I thought I would see if any of you
>>talented people (Suck):) would have done this or know how it is done and
>>would part with the info.
>>I have an idea for using small log slices. EG logs about 5 - 8 inches in
>>diameter, sliced on an angle giving an oval about 3/4" thick.
>>Now for the question????
>>How do you go about seasoning the slices so that they don't split. I
>>have seen pieces such as these used in trophy shops etc.. There may be a
>>treatment available which I'm not aware of as well, so any suggestions
>>will be greatly appreciated.
>
>
> 1) Google for "PEG PolyEthelyne Glycol"
> 2) pray a lot.
>
>
Robert,
Thanks mate, Not into praying much but did google for PEG, interesting
stuff.
When I tried to get some locally, was offered packets of 2 doz, to hang
up clothes :).
When I'm next in the big smoke I'll try and grab some to try out.
All the best
John
mac davis wrote:
> On Fri, 01 Jul 2005 08:52:23 GMT, John B <[email protected]>
> wrote:
>
>
>>G'day all,
>>Not wanting to re-invent the wheel I thought I would see if any of you
>>talented people (Suck):) would have done this or know how it is done and
>>would part with the info.
>>I have an idea for using small log slices. EG logs about 5 - 8 inches in
>>diameter, sliced on an angle giving an oval about 3/4" thick.
>>Now for the question????
>>How do you go about seasoning the slices so that they don't split. I
>>have seen pieces such as these used in trophy shops etc.. There may be a
>>treatment available which I'm not aware of as well, so any suggestions
>>will be greatly appreciated.
>>
>>all the best to you and yours
>>John
>
>
> I "think" that I know what you mean... rounds with bark all the way around and
> the rings showing??
> We cut a lot of them out of soft wood for my wife's woodburning and a few
> "natural side" bowls and flower pots..
> What seems to work best for us is to put a sealer like Anchorseal or Sealrite on
> both ends and let them air dry...
> We lose very few this way, but almost all of the ones that my wife air dried
> without end sealing either crack as they dry, or when she heats them up later
> with sanding..
> I'm sure that Leif has a way to get LDD out of the bark later, but we haven't
> tried that.. *g*
>
>
>
> mac
>
> Please remove splinters before emailing
G'day Mac,
Thanks for the reply. You have the idea down pat :)
I'll give that a try, actually have, today. We'll see how it works.
I've posted a pic of the timber slice on abpw.
Not sure what type of wood it is, I collected it while cutting fire
wood. Will drop into the local CALM office and see if they know.
It's as hard as the hobs of hell. I cut a slice on my mitre saw so as to
try your idea, and it came away from the blade polished and ready to go. :)
The blade is an almost new tungsten, and it sure made hard work of it.
That was what I was trying to impart with the pic, the smooth polished
surface.
Most of our local timber is very hard as this is a desert region and the
trees are slow growing, give heaps of heat when burnt though.
Thanks again
All the best to you and yours
John
Andy Dingley wrote:
> On Fri, 01 Jul 2005 08:52:23 GMT, John B
> <[email protected]> wrote:
>
>
>>How do you go about seasoning the slices so that they don't split.
>
>
> You Google for it. This question is a regular.
>
> And you can't. There are some approximations you can achieve.
>
Thanks Andy,
I did Google.
I do know the limitations on seasoning timber, having been a tradesman
for over 30 years, however quite often someone has come up with an idea
that works for them or works better than most. This group is largest
conglomeration of woodwork enthusiasts likely to be in one place at the
same time, so it seemed obvious that I enquire here.
Thanks for your 2 bobs worth
John
On Fri, 01 Jul 2005 08:52:23 GMT, John B <[email protected]>
wrote:
>G'day all,
>Not wanting to re-invent the wheel I thought I would see if any of you
>talented people (Suck):) would have done this or know how it is done and
>would part with the info.
>I have an idea for using small log slices. EG logs about 5 - 8 inches in
>diameter, sliced on an angle giving an oval about 3/4" thick.
>Now for the question????
>How do you go about seasoning the slices so that they don't split. I
>have seen pieces such as these used in trophy shops etc.. There may be a
>treatment available which I'm not aware of as well, so any suggestions
>will be greatly appreciated.
>
>all the best to you and yours
>John
I "think" that I know what you mean... rounds with bark all the way around and
the rings showing??
We cut a lot of them out of soft wood for my wife's woodburning and a few
"natural side" bowls and flower pots..
What seems to work best for us is to put a sealer like Anchorseal or Sealrite on
both ends and let them air dry...
We lose very few this way, but almost all of the ones that my wife air dried
without end sealing either crack as they dry, or when she heats them up later
with sanding..
I'm sure that Leif has a way to get LDD out of the bark later, but we haven't
tried that.. *g*
mac
Please remove splinters before emailing
On Fri, 01 Jul 2005 08:52:23 GMT, John B
<[email protected]> wrote:
>How do you go about seasoning the slices so that they don't split.
You Google for it. This question is a regular.
And you can't. There are some approximations you can achieve.