I've recently been given some large pieces of oak burl. They are still green and I'm not sure how best to store them and for how long before they are fully seasoned.
They show some great burl figuring and may perhaps be good enough for knife scales.
http://
http://
The two blocks shown are the largest and stand at about 50cm. There are four others that are half the size.
I have seen burl cut into 2" slabs for seasoning and stacked between spacers. Any advice would be appreciated. A quick test with my new spoon knife shows that they carve really nicely when green so I'm sorely tempted to have a go.
Many thanks in advance.
RR
They show some great burl figuring and may perhaps be good enough for knife scales.
http://
http://
The two blocks shown are the largest and stand at about 50cm. There are four others that are half the size.
I have seen burl cut into 2" slabs for seasoning and stacked between spacers. Any advice would be appreciated. A quick test with my new spoon knife shows that they carve really nicely when green so I'm sorely tempted to have a go.
Many thanks in advance.
RR
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