3 Attachment(s)
Blank dryness and rolling pin design
Quote:
Originally Posted by
Richard Coers
... Are you sure the Ipe is dry in the center? It must take a decade for a 4x4 to dry all the way through.
That's a good point - if not quite dry it may go out-of-round as it continues to dry. If not in a big hurry weigh the blank with a gram scale and recheck the weight every periodically. When the weight quits changing the blank is dry.
I do this with many blanks and some are indeed still changing after years. When the weight hits bottom for a month or so I mark it dry. I do get some seasonal variation even though my wood is in a heated/air conditioned shop. This frame from my "Logs to Blanks" video shows the weight tracking of a 3" cherry blank. It hit a low weight then went up and down a bit with the seasons. (Cherry dries very quickly compared so some more dense diffuse/semi-diffuse porous species such as dogwood, olive, lignum vitae...)
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My only experience incompletely dried IPE: I have a 6x6x12" block of IPE that was supposedly cut from beams ostensibly many years old. The arrived unsealed on the end grain and I assumed in error that they were at EMC. I bought two of them and both rapidly checked severely on both ends, certainly because they were still not dry on the inside. These had no significant checking/cracking when received:
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If turned while not completely dry, of course, the rolling pin may go out of round a bit. Fortunately, the T/R ratio IPE is fairly low, only 1.2 (according to the Wood Database), so depending on the current dryness it may not change enough to cause a problem. And depending on the rolling pin design, if it does warp too much perhaps it could even be put back on the lathe and trued up.
Speaking of rolling pin design, I've made several types. My Lovely Bride, IMHO the best cook/baker in the South East, prefers a straight cylinder over the conventional pin with handles and even the "french" style. She uses it with both palms flat on the top side. She said she gets better control and can feel the evenness of the dough better. The latest one I made from Olivewood is now her favorite:
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JKJ