"Moribus" wrote in message
oups.com...
I am new to turning and recently turned a bowl from green wood (fresh
cut, really fresh). Took it off the chuck and set it inside to dry out
a bit and it split badly. I have read that you can turn green wood,
but nothing about keeping it from splitting. Any suggestions for a
turning "greenie"?


Yep. http://www.fpl.fs.fed.us/documnts/fp.../fplgtr113.htm Read
chapter three with special attention.

1) Wood begins to warp once the moisture content is ~30 % by weight. Warp
causes checks which can lead to cracks.
2) It's radical difference in moisture content between interior and exterior
which we must avoid. Fully expanded fiber close to fully contracted equals
stress, which might exceed the strength of the material.
3) Wood eventually reaches equilibrium with the atmosphere, with relative
humidity directly correlating to moisture content. Tables in the text
should become a part of your wall in the shop.

Our task is to control the rate of surface loss to within the range of
interior replacement while the wood dries from 30% to around 10%. We do
this by controlling the relative humidity around the wood. Buy a
hygrometer, because, though there are many ways to control relative
humidity, they may be unnecessary. First know what your RH is, then decide
if you need to increase it by enclosing your piece.

I like paper tenting, because it's cheap, and paper is, after all, wood, and
becomes a new disposable outer layer.

You've also heard a couple of turner legends in the replies so far.

Magic potions, incantations and methods to prevent drying degrade exist only
in the minds of turners. Rest of the lumber industry controls the rate of
moisture loss and accepts that wood is anisotropic. Could be they're
wrong, but if you look at Fig 3-3 and then the construction lumber at Home
Depot, you'll see a remarkable coincidence. Your bowls will do the same, so
plan for it.

Turnings need to be uniformly thin. Not so. An eight-foot board dries at
the same rate as a 5 footer. Since the standard cross-grain bowl turning
normally has no point more than a couple of inches from open end grain, this
is the proper analogy.