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Bence Varga

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About Bence Varga

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  1. I don't know how old this technique is. My friend who is a professional woodcarver adviced it to me, because he says it allows an optimal amount of sealing: the wood can loose water slowly, yet through the pasta it will have access to a little air that is an advantage. I am not sure if it is correct or not, but I was successful when I used it in the past to dry swan lumber of beech and black locust. I managed to obtain the boxwood when we cleared the garden of my friend. He purchased an old house with a garden that looked like a bush, and there were a few trees on it, he gave them to me. The logs are up to 15 cm wide. Most of the logs are straight or very near straight, only a few are curved, fortunately. They were growing at a place where there is limestone under the soil, and a stream nearby, so I guess they had an optimal place there and could grow large easily.
  2. I wrote pasta indeed. I meant flour mixed with water on it, I am not sure if this is the appropriate name for that. I used it succesfully to seal my lumber for drying, and there were no serious cracks, only very little ones on ends. However I have never seasoned lumber in log form yet, so I am not sure about the overall effectiveness of pasta. Maybe it has worked well so far for me because I used it for sawn lumber. It will reveal this time. I will test it on a log of boxwood.
  3. Paraffin wax melted in a pot.
  4. You mentioned you can seal boxwood with wax. When I tried this method (usually I use pasta not wax to seal wood) the wax covered the logs firmly (end-grain plus about an inch up the sides), but I noticed on the end-grain surfaces of some logs that the wax did not stuck to the wood at some portions of the surface. Do you think it is a problem? The wax rests firmly on the wood, there are only some portions that don't seem to have been stuck to the end-grain.
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