CH3CH2OH wrote:You want to expose as little end grain as possible so longer pieces cut with the grain is best, not across the graIn like in your first pic
ThePaterPiper wrote:if they are thick, you could always plane them down every couple of runs and re-toast / char. At least that's what I was planning on doing. I have found a bloke near me who will sell wine barrel staves for $8 and has small offcuts of various sizes, but haven't spoken about price on them. Does that sound reasonable
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