6 replies to this topic

[USASlingshot]

I was looking over the sumac forks that have been posted and they look awesome. I have tons of the stuff growing along my driveway. I am just wondering what you have to do to get it to be strong. like what oven temperature for how long or microwave ect. thanks for the help

Devan

[frogman]

Be advised, there is not an oven or a "right" temperature that will make a fork stronger. The fork will be what it is when you cut it. Frogman

[USASlingshot]

i men't that a sumac fork cut and air dried will not be strong enough but a few members on the forum have baked the fork to make it stronger. i am wondering how to prepare the sumac fork in an oven

[locko75]

Baking the fork only speeds up the seasoning (drying) process, it doesn't actually strengthen the fork. As long as the fork is thick enough it will be fine how ever it is dried.

Good luck and make sure you post some pictures when it's finished.

[BaneofSmallGame]

Yes, oven drying will not add strength, it is just faster than air drying .... I don't know what would make you think that the oven makes it stronger than an normal open air dry..... but drying is drying....

Sumac is a very porous grass-like plant, and because of that it drys quite quickly, you would probably be better off just letting it dry naturally. I then coated it with about 8 coats of poly to add an extra lamination like film for an added "strength" ( it is really just peace of mind) Just make sure it is nice and stout and you don't put hunter bands on it, then you'll be fine

Cheers - John

[The Gopher]

You can stabalize the fork to add strength. I have used superglue (CA). just be careful when you are soaking anythign in CA as the fumes and be very bad for you, do it outside. Also when you are sanding something that has been soaked in CA beware of the dust. here are some links on wood stabalizing.

http://www.woodturni...bilization.html

http://www.veddermou...f-spalted-wood/

[dgui]

frogman, on 20 March 2011 - 03:32 PM, said:

Be advised, there is not an oven or a "right" temperature that will make a fork stronger. The fork will be what it is when you cut it. Frogman

That is the entire point, it is what it is, this is logical.