To minimize wood movement, the moisture content needs to be a known factor. Most woodworkers use a moisture meter to measure the amount of water left in the wood after the drying process but this is not always accurate, no matter what the type (pin or pinless) or brand. There are too many variables for moisture meters to repeat the true amount of water in a board. How the log is cut (plain, rift or quarter sawn), as well as, the grain abnormalities are not consistent. Then the cell structure of the boards and errant use of the meter plays a role in the inaccurate measurements. The only accurate method (and scientific method) to measure the MC of wood is called “oven dried” (OD) or “total solids”. This method involves placing samples of the board in an oven (about 250 to 350 degrees F) for up to 24 hours until all moisture is removed. The samples of wood are weighed on a small-scale until the weight stabilizes indicating all the moisture is gone. The scale I use measures in grams. I can then calculate the amount of moisture in the samples boards as well as the boards in my kiln. I use the oven in my kitchen so it is on for an extended time. Because I am frugal, I prefer to bake a cake while drying the wood samples. So recently I had an OD cherry wood cake! How do you measure the moisture content of the wood you use? If you need help determining the moisture content let me know – maybe I can help.
Enjoy your shop time,
Jerill