The difference between drying wood and seasoning it.

[sleek]

I recently found myself doing research on making gun stocks. I came across this guy who seems very knowledgeable. I know its about gun stocks, but allot of this crosses over to bows. The part I am referring to is in the first few minutes of the video. I warn you, he is not entertaining. I would like to see what people think on what he has to say?

ACK! I forgot to add the link... lol

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CFsQtwIwAA&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DkaLRQifGWaM&ei=MhoZUbeOJOm0yAGwl4G4DA&usg=AFQjCNFRFsmGBBbghxdrAENM9p4OIH3chQ&bvm=bv.42080656,d.aWc

[Pat B]

As far as I'm concerned there is a large difference between dry wood and seasoned wood. Seasoned wood is more stable, has better springiness and will take less set than dry wood. This goes cfor bow wood but arrow wood too.
  Most of the wood I use for bows is at least 2 to 3 years old and I have some staves over 10 years. The older the better.

[PEARL DRUMS]

As far as I'm concerned there is a large difference between dry wood and seasoned wood. Seasoned wood is more stable, has better springiness and will take less set than dry wood. This goes cfor bow wood but arrow wood too.
  Most of the wood I use for bows is at least 2 to 3 years old and I have some staves over 10 years. The older the better.

Yup. After 100 or so bows, Im picking up what Pat is throwing down. I may have disagreed a few years ago. I know better now!

[burn em up chuck]

     thank you,I think I get it.

                           chuck

[sleek]

You know, i wasnt even aware there was a difference until I saw this.

[Will H]

Yep I agree with Pat. Seasoned wood tends to make a little better bow. I will say that just cause a big stave has been seasoned for 3-5 years it dosent mean that if you cut a bow blank out of it it's dry and ready to tiller. It's just seasoned wood that depending on the size of the stave and where it's been kept and for how long, has equalized to it's environment. So if it's seasoned for 10 years but it's been outside in the barn that whole time and it's hot and muggy outside when you decide to work it chances are it still needs to dry.

[George Tsoukalas]

So it would follow then that the longer a wood seasons the better it would be? I think that may well be true for yew, osage and black locust. Whitewoods degrade quickly though. I'm not sure there is a benefit to using say hickory that is 10 years old.  Jawge

[sleek]

Does a roughed out bow season faster ( or need less time to season ) that a full stave?

[Will H]

I think you're right George. Three year seasoned hick is probably better than one though still I guess.

Sleek- I'd say wood seasons at the same rate no matter what it's size while wood DRYS faster in smaller forms.

[RyanY]

I'd like to understand why you guys have these opinions. What is the physiological difference between a dried and seasoned stave (more stable, springy, and less set?), why does that difference occur, what are the conditions that create a noticeable difference, and what about that difference would make a "better" bow? That also leads to how better is defined in this case.

[PEARL DRUMS]

 No clue doc. Your over my head now. I rely on experience and not science.

[Hrothgar]

I guess maybe 'seasoned' indicates complete and thorough drying, but there is probably chemical changes or hardening of other components besides moisture evaporation.
I agree with Will, less volumne of wood will dry quicker; however, that's not always desireable. If a freshly cut stave is brought into a dry house ( or similiar climate) it is more inclined to twist and possible crack through.

[toomanyknots]

I know lumber can have internal stresses, heck, all big pieces of wood, staves and lumber alike, can have hidden internal stresses. This piece of cedar was cut from a perfectly straight board, it warped as I was cutting it on a bandsaw I recently bought (first one I ever owned, I am in love with it,  ).

[Pat B]

I see it as the dry wood is without moisture but in seasoned wood the cell walls and resins in the wood have hardened over time. This probably makes the wood more brittle  but more resillient also.  I have no scientific proof of this but over many years and many bows I have noticed these differences
  The same goes with arrows. You can make arrows out of dry wood but you get better results, less warping and stays straighter,  from wood that is 2 or more years old. 

[bow101]

As far as I know old seasoned wood can become rotten and brittle over time. Having said that the time window between the tree having been cut down and milled can be very short. Of course it varies from species to species. Some wood that has been kiln and dried is just as good as the same stuff that has been sitting for 2 years. 7% to 11% moisture content should be the case for any wood that you are working on.