Wood Requirement

Wood Requirement

Post by Bruc » Fri, 20 Dec 2002 04:31:50



I have a request from a customer for a sprial based table that will require
a chunk of wood approximately 9" square X 24".  I'd prefer to use cherry,
but the customer would go with something else thats available, like mahogany
or something.

My problem is a piece of seasoned cherry that size.  I don't want to
laminate or segment this one.  Anyone out there have any sources?

Thx
--
-Bruce
http://www.fidnet.com/~bwhite/

 
 
 

Wood Requirement

Post by MadeOfWoo » Fri, 20 Dec 2002 03:50:12


try http://www.woodbypost.fsnet.co.uk/

regards
Madeofwood
http://www.madeofwood.co.uk

Quote:
> I have a request from a customer for a sprial based table that will
require
> a chunk of wood approximately 9" square X 24".  I'd prefer to use cherry,
> but the customer would go with something else thats available, like
mahogany
> or something.

> My problem is a piece of seasoned cherry that size.  I don't want to
> laminate or segment this one.  Anyone out there have any sources?

> Thx
> --
> -Bruce
> http://www.fidnet.com/~bwhite/


 
 
 

Wood Requirement

Post by Steve Worceste » Sat, 21 Dec 2002 10:56:51


I would be wary of anyone who offers kiln dried wood that thick, it just
can't be done properly. It would have to be air dried, and if under 6-8
years, probably isn't dry. You are better off to start with a reasonably dry
log, if you absolutely have to have it out of a single piece. This will
probably limit stock choices.
I had an order recently for a table base that was 14" round at one point,
and had to glue up the stock . Even in Maple, it's hard to find kiln dried
over 16/4.

--
Steve Worcester
www.turningwood.com
Better Woodturning through Technology
(And a hell of alotta practice)


Quote:
> I have a request from a customer for a sprial based table that will
require
> a chunk of wood approximately 9" square X 24".  I'd prefer to use cherry,
> but the customer would go with something else thats available, like
mahogany
> or something.

> My problem is a piece of seasoned cherry that size.  I don't want to
> laminate or segment this one.  Anyone out there have any sources?

> Thx
> --
> -Bruce
> http://www.fidnet.com/~bwhite/