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Oak, on an overcast day
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It's actually wine barrel staves, so pretty dry, around 8%. I work mostly damp blanks I let in water for at least 2-3 days after making the blank. It's a bit hard on the wrist when trying to pull big chips. I just refine my blanks more with the hatchet and switch to knives later in the process. I find medullar rays are more interesting on seasoned oak than green one.
Thanks I'm pretty fond of this handle shape
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Staves are just very high end oak, and they're the straightest grain you can find, definitely a great material to work with. Water is more a lubricant than a softener honnestly, it blunts quicker but not as quick as boxwood which is pretty abrasive. The worst I've had under my knife was very old undetermined pine, the sap in the medullar rings was tougher than iroko ironwood and ebony together, a real pain to work with, I was feeling the edge of my knife being ripped off by small chips and had to get the knive to the stone several times during a very tiny project.