Luddite

I'd be curious to know how this pans out. The log I used was cut in the summer so less than ideal as it would appear winter cut would be better as most of the professional millers use this time of year to process wood with minimal splits. I understand from a cabinet maker that a cross section cut of the logs makes the knives stay sharper for longer (when cutting on the board). This is apparently because it is easier on the blade due to the direction of the grain not blunting the knives. However, the photos you provided certainly illustrate a product that shows the grain to the best advantage and if you are looking to sell, I suspect you would get top dollar for them. Hope it goes well.

Do you have any technique to drying them out without splitting? I've tried the making chopping boards but used a cross section of the log and 2 of the 4 I made have now split. The only technique I came up with was to keep them wet for 4-6 months while the sap left them. I'm curious to know if there is a faster way? Or is the split a function of the cross section cut rather than cutting along the grain?

+1 for the evolution. The evolution rage has metal gearing so it will last you a while although it's not that accurate as a mitre saw.

+1 for the DIY store research and then buying better quality wood. I built mine using 22mm T&G. It is 10'x6' raised on paving slabs to promote air circulation and try to prevent rot. Noting where the old one rotted away gives you an idea about where you need to concentrate more effort on (The base of the shed) This was my first venture into the level of DIY (and no master builder either) and I found it quite easy and enjoyable. Probably over engineered it a bit but it will last as long as I do. It cost a little more but I won't be buying another one in 15 years time.

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