WoodworkingLesson #2 – Seasoning Timber

Timber SeasoningAfter a tree was cut down and/or processed the timber must be seasoned prior to being used. Seasoning timber is the process by which ______________ content in the timber is _______________ to specific level, typically around _____. By reducing moisture content properties of the wood are changed making the wood ______________, increased ________________, more _______________, less prone to _____ and ___________, _____________, easier to ___________ with, reduced ____________, etc…

Natural SeasoningNatural seasoning is the process in which timber is seasoned by subjecting it to the _________________ elementsWater Seasoning

Water seasoning is the process in which timber is _____________ in water flow which helps to remove the ______ present in the timber. It will take ___ to ___ weeks of time and after that the timber is allowed to _____.

Air Seasoning

In the process of air seasoning timber logs are arranged in _________ in a shed. The arrangement is done by maintaining some ______ with the ground. The logs are arranged in such a way that _______ is circulated freely between logs. By the movement of air, the ____________ content in timber slowly reduces and seasoning occurs. Even though it is a ____ process it will produce well-seasoned timber.

Mr. Ostoforov Revised January 31, 2018 document.docx

WoodworkingLesson #2 – Seasoning Timber

Artificial SeasoningExposing timber to alternative ____________________ drying methods.Boiling Seasoning of timber is also achieved by ___________ it in water for ___ to ___

hours. After boiling the timber is allowed to ____. For _________ quantity of timber boiling is difficult so, sometimes hot ________ is passed through timber logs in enclosed room.

Chemical

Timber is stored in suitable _____ solution for some time. The salt solution used has the tendency to ___________ water (diffusion) from the timber. So, the moisture content is removed and then timber is allowed to ______.

Kiln In this method timber is subjected to ____ air in air tight _____________ controlled ______________. The hot air circulates in between the timber logs and reduces the moisture content. The temperature inside the chamber is raised with the help of heating ____. When the required temperature is obtained ____________ content and relative _____________ gets reduced and timber gets

Mr. Ostoforov Revised January 31, 2018 document.docx

WoodworkingLesson #2 – Seasoning Timber

seasoned.

Combined SeasoningIt is very common practice to combine ___________ and ______________ seasoning when drying timber. Generally, timber is allowed to natural _____ dry for a few months, then is placed in a _____ for a few days or weeks to finish the drying process.

Natural vs. Artificial Seasoning

Natural Seasoning Artificial SeasoningAdvantages _______________________

_______________________ Full _____________ the process and

better ____________. _______________________ (days to

weeks) High heat will ____________,

____________, ____________, ____________, etc…

Disadvantage

_______________________(months to years)

__________________ over the process

_______________________ _______________________

Mr. Ostoforov Revised January 31, 2018 document.docx

WoodworkingLesson #2 – Seasoning Timber

Equilibrium Moisture ContentAfter wood has been seasoned, the wood needs to stored so it can __________________ to its surrounding environment. This is done to establish an Equilibrium Moisture Content of the timber…that is to say the moisture content of the ____________ is the same as the _____________________________________.

Wood DefectsEven after a tree has been ________ down, __________________, lumber ____________________, it is still very much alive as ___________ to its ever-changing environment. Not only does the ________________________ and ____________________ alter the wood, the grain of the wood also strongly influence its shape.

Here are the nine most common defects we encounter.

Mr. Ostoforov Revised January 31, 2018 document.docx

WoodworkingLesson #2 – Seasoning Timber

Mr. Ostoforov Revised January 31, 2018 document.docx