Seasoning "Green" Wood

[Pete F.]

This will work better with the birch
Cut off a one foot piece.
split into quarters.
split one quarter into pieces a little bigger than the plugs you want to turn.
Coat ends as CS and Mac indicated.
At the end of two weeks weigh a piece on an accurate scale and write down the weight.
Put it in the oven at 100 degrees for 4 hours, then weigh again and write it down.
Put it back in for another hour, then weigh again, and write it down.
If the last two weights are close to equal then you have a dry piece, if not keep toasting till they stay the same or close.
Then subtract the dry weight from the starting weight, if the difference is around 15% then the pieces that size are dry.
If they are not wait longer.
With 2"x 2" sections you should not have much shrinkage cracking.
If you look on one of the woodturning forums I would guess that you could find information on drying your own wood, almost everyone who turns burl bowls does it.
If you cut up the wood and split it you will relieve a lot of stress from it as it dries and increase your yield.
I want to know how long it takes.
Pete