On Jul 4, 5:13 am, "john" wrote:
Hi all, I've just discovered this newsgroup and, being a newbie to turning,
I'd welcome some advice on seasoning wood. I've acquired some logs which
were cut in April 2008. They are of Ash and Maple. The biggest Ash is 10
diameter x 15 long (inches) and the biggest Maple is 7 diameter x 11 long
(inches). So far all I've done is seal the cut ends with paraffin wax.
Since I intend to make bowls with the logs, would it be better to split them
lengthwise and seal the cut faces now? Or leave them alone for a couple of
years and do the preliminary cutting when the logs are seasoned? Thanks in
advance.

Hello John,

I normally cut the wood to about 2" longer than it is wide and split
it down the middle to remove the pith, then seal the ends. If I have
time, I'll rough turn all of the wet wood with about a 10 percent wall
thickness of the diameter. Then put it on the shelf to dry for a few
months. You can seal the end grain portion of the rough turned bowl
with end grain sealer, put it into a paper bag, or simply put it on
the shelf. If you stack them, put the bowls top down with stickers
between to allow air to flow to all surfaces. Make this as cool of a
place as possible, not sunlight on them. When they stop losing weight,
final turn them and finish them.

Welcome to the newsgroup and good luck with your turning.

Fred Holder
http://www.morewoodturning.net