Speaking of big oak burls...

[Todd Burch]

I know a guy that has a piece of property not too far from me (maybe an hour away) that has this big oak (don't remember what flavor - maybe live oak) with a HUGE burl section about a foot up from the ground. I guess it's 3 feet in diameter, probably way too heavy to lift whole.

He said I could have it for the taking.

What's the best way to season the burl? What size chunks should it be cut up into?

[Mark Norman]

I guess it depends one what you want to do with it.

Deciding what to make with it is the hard part IMHO.

[curtis rosche]

best way? cut it off, then go to the ups store and ship it to some one else to dispose of. you wouldnt want a tree disease to spread like swine flu would you?

[Gary Herrmann]

Figure out what you want to make and cut appropriate size blanks. Anchor seal the heck out of them.



Send me one for the suggestion...

[Todd Burch]

Gary, you bring me some locust and I'll trade you out, pound for pound.

[Jarrod McGehee]

Hey Todd I have some spalted avocado and a nice little crotch piece that is also spalted if you wanna send some out here. I could cut a blank for you if you wanna trade a blank