chopping up wood?

**Polly Fouracre** · 21-08-2008, 05:00 PM

An electric chainsaw may be your answer. They are lightweight and easy to use. You can always stop for a while if your hands get tired!

**vicky** · 21-08-2008, 05:02 PM

I do my thinner bits of wood/pallets with an electic saw - I assume that's what the black & decker thingy is? It's good as it's easy, safe, quick (esp to get out and tidy up), I'm quite happy with it. It does vibrate a bit but is not too bad as long as the blade is sharp (I think replacement blades work out at about �1 each so not too steep), a lot of the effort is done by gravity. Overall might be the best idea as other methods will be just, if not more so, jarring on hands etc.

**Starchild** · 21-08-2008, 05:02 PM

tbh, if you have just got freshly cut wood, you really should stack it, cover it lightly and leave it for 12 months. Otherwise it will spit terribly and leave tar on the inside of your chimney. Fresh wood needs a lot of drying otherwise it is less efficient to burn.

**shirlthegirl43** · 21-08-2008, 05:03 PM

We got something similar to this from Lidl last year - it is brilliant for cutting logs up to around 4 inches thick.

Google Image Result for http://www.tool-net.co.uk/data/tools/sasagsa900e.jpg

Had to add - the one from Lidl was around 30 quid if I remember right!

**Becca** · 21-08-2008, 05:13 PM

that looks good, tho the 30 quid one sounds more my price range..

I'd been kind of hoping if I chopped it it might dry a bit quicker? more surface area for evaporation and all that? or is that wishful thinking..? Needs doing even if it is stored for longer than I'd hoped as in it's current size it's a bit cumbersome to store.. :P

**Starchild** · 21-08-2008, 05:41 PM

Originally posted by Becca View Post

that looks good, tho the 30 quid one sounds more my price range..

I'd been kind of hoping if I chopped it it might dry a bit quicker? more surface area for evaporation and all that? or is that wishful thinking..? Needs doing even if it is stored for longer than I'd hoped as in it's current size it's a bit cumbersome to store.. :P

It will dry quicker chopped, but usually 9-12 months is the usual seasoning time, longer if it's pine.

Wood, which has recently been cut and is still full of sap and water is known as "green" wood.
Greenwood will generally burn poorly and inefficiently, because it can have from 50% water (for example: Ash) to as much as 140% water (for example: Elm) in its cells. It may be hard to light, smoulder, not put out any heat and cause more than the usual amount of creosote to build up in your chimney. One fresh-cut cord of oak may contain enough water to nearly fill six, 55 gallon drums.
So our aim will be to dry the wood out to below 25% moisture content and this process is called seasoning. As the name implies, we basically store the wood for a season or so, while it dries, but there are things we can do to speed up seasoning by cutting the wood now rather than just before we use it.
Wood is composed of bundles of microscopic tubes that were used to transport water from the roots of the tree to the leaves. These tubes will stay full of water for years even after a tree is dead. This is why it is so important to have your firewood cut to length for 6 months or more before you burn it, it gives this water a chance to evaporate since the tube ends are finally open and the water only has to migrate a foot or two to escape. Splitting the wood helps too by exposing more surface area to the sun and wind, but cutting the wood to shorter lengths is of primary importance.

BurningWood

**Starchild** · 21-08-2008, 05:42 PM

OAK logs will warm you well,
If they're old and dry.
LARCH logs of pine wood smell,
But the sparks will fly.
BEECH logs for Christmas time,
YEW logs heat well.
SCOTCH logs it is a crime,
For anyone to sell.

BIRCH logs will burn too fast,
CHESTNUT scarce at all
HAWTHORN logs are good to last,
If you cut them in the fall
HOLLY logs will burn like wax
You should burn them green
ELM logs like smouldering flax
No flame to be seen

PEAR logs and APPLE logs,
they will scent your room.
CHERRY logs across the dogs,
Smell like flowers in bloom
But ASH logs, all smooth and grey,
burn them green or old;
Buy up all that come your way,
They're worth their weight in gold.

Firewood - seasoning, storage, kindling, environmental issues

**Alice** · 21-08-2008, 10:53 PM

Everybody is right Becca. Probably better to keep it fot next years firewood.
I did like Starchild's poem- so true.What kind of wood is it ?
I've burned it all.
Ash is fabulous.
Cherry and Rowan will only put the fire out.

**Becca** · 22-08-2008, 07:38 AM

Think theres a bit of a mixture in there, some conifers some hardwood, on site we have quite alot of horse chestnut, oak and beech and a few hefty yews (I'm lucky enough to work in the grounds of what used to be an old country house) and quite alot of other stuff.. I suspect there will definatly be some beech in there as I know that one had a few dangerous branches lobbed lately otherwise I'm not sure, will have to take a closer look when i get home

**Matt.** · 22-08-2008, 07:54 AM

I'd suggest you get a circular saw as these are much easier to use than straight bladed saws. There are hand held versions and also table based called "compound mitre saws". I have one of these from B&Q (the cheap brand) and its great. I can easily mount it on a table or workbench and its dead easy to pull the handle down and saw through the wood. The only downside is there is only 6" maximum clearance maybe less so go have a look in store first. These and the hand held version cost �15 to �20 online.

Announcement

chopping up wood?

chopping up wood?

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts