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Wood drying (also seasoning lumber or wood seasoning) reduces the moisture content of wood before its use. When the drying is done in a kiln, the product is known as kiln-dried timber or lumber, whereas air drying is the more traditional method. There are two main reasons for drying wood: Woodworking
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As logs and timbers dry, the differential shrinkage (radial versus tangential) causes small cracks (known as "checks") to open slowly over time. Checking is a natural process in both air- and kiln-dried logs. This occurs in all log houses regardless of construction method or how the timber is allowed to dry, and is considered normal.
When free hydroxyl groups are transformed to acetoxy groups, the ability of the wood to absorb water is greatly reduced, rendering the wood more dimensionally stable and, because it is no longer digestible, extremely durable. In general, softwoods naturally have an acetyl content from 0.5 to 1.5% and more durable hardwoods from 2 to 4.5%.
Green wood is considered to have 100% moisture content relative to air-dried or seasoned wood, which is considered to be 20%. Energy density charts for wood fuels tend to use air dried wood as their reference, thus oven dried or 0% moisture content can reflect 103.4% energy content.
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The swelling of the dry tenon inside the shrinking “green” mortise makes for an incredibly tight and permanent joint despite a lack of adhesives. Bodging is a traditional green woodworking occupation, where chair components were made in the woods and exported to workshops where the complete chairs were assembled by furniture makers (or ...
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