Pondoro
Well-known member
I have a lot of maple scraps because my dad bought the maple floor from a house that was being demolished back in the early 1960's. He built two workbenches and a bunch of other stuff but, being frugal, never threw out any scraps other than the sawdust. I would characterize it as, "well seasoned."
Anyway I put a piece in a cold oven and then turned the oven on to 400 (F). I think that is about 200 C but you Brits can do the math.
Anyway after an hour the maple had turned a nice dark brown. I cut it in half and the color seemed to have gone all through the wood. I sanded one end and left the other rough, but I sanded very carefully so as to not burn the endgrain.
Pictures:
The lighter piece in each picture is the "before" color. I cut a scrap in half and only processed one half.
By the way I was worried about the smell but roasting maple actually smells rather nice. My wife mentioned the smell favorably.
Anyway I put a piece in a cold oven and then turned the oven on to 400 (F). I think that is about 200 C but you Brits can do the math.
Anyway after an hour the maple had turned a nice dark brown. I cut it in half and the color seemed to have gone all through the wood. I sanded one end and left the other rough, but I sanded very carefully so as to not burn the endgrain.
Pictures:
The lighter piece in each picture is the "before" color. I cut a scrap in half and only processed one half.
By the way I was worried about the smell but roasting maple actually smells rather nice. My wife mentioned the smell favorably.
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