I will ask both of you about the wood(s) you are working. For McBride, would you call your wood fresh, seasoned, or dry, (we can discuss the distinction between the last two but I just am after an idea if the wood's condition as it's worked up)? And Richard I wonder if your red cedar was very splintery? Or was it only in buildings you have taken a good look at? I found with red cedar, busting out the bottom was a problem, also very resilient wood at the but end, but then mine was grown up in Germany.
Last edited by Cecile en Don Wa; 09/05/1508:34 AM.