My experience with osage is some cuts a smooth a butter and some is splintery even when well seasoned. When you split osage, some splits cleanly and some has endless stringers that have to chopped lose to separate the staves. When chasing a grain on the splintery stuff you have to go slow and change directions at the first hint of splintering.
I find the same on maple gunstocks for my flintlocks, my current build really curly and the most splintery wood I have ever worked, almost impossible to cut cleanly.
