Anchorseal, or other end sealant

[John TenEyck]

I just started using wax emulsion and think it's making a big difference in the amount of end checking I'm getting. I had some Advantage Lumber end sealer left over from my deck project this Summer so I decided to use it on the WO logs I just milled. I've always used whatever left over paint I've had lying around up until now and it did a pretty good job, but I think the wax emulsion is better. I haven't seen a single check that wasn't already in the log ends when I got them. I think I'm a convert. Plus it's clear so I can see the grain underneath.

John

[Phil Stone]

I use a home-brewed wax emulsion (wax melted in a double boiler blended with mineral spirits). The leftover goes in a peanut butter jar, and it hardens. When I need to use it again, I put the peanut butter jar back in the double boiler, and melt the emulsion down. I stir the mixture with the (hardened) 2" brush I used to coat lumber ends previously. The hardened emulsion on the brush melts, and all is ready to use when the mixture is completely liquid.

[Todd Burch]

I bought a 2 gallon pail of Anchorseal 2, clear, a while back now, and have used it on several logs so far. It seems to be keeping the ends from checking just fine, although the weather is a lot cooler here now. I am using a cheap brush and it too is working just fine, even when reusing it, and taking no steps to preserve it between uses. I'm about 1/3 through my pail so far. I applied it to some pecan logs about 2 weeks ago now, the same day they were cut, and I haven't noticed any cracking. I am wondering, with the pecan, if spalting will be affected (happen faster, stop progressing, or be accelerated....)

[Cody Colston]

I am wondering, with the pecan, if spalting will be affected (happen faster, stop progressing, or be accelerated....)

In the warmer months, I suspect sealing the ends would facilitate the spalting process by keeping more moisture in the log. Now? It doesn't matter because the temps are too cool for the fungi to grow.