Originally Posted by Jay C. White Cloud
If many (most?) historically created harvest tables had no adhesive/glues in them, only joinery, and normally built from green or hardly seasoned lumber, how is it MC has grown such a critical concern in today's woodworking parlance's?
BB do sit proud in traditional tables often, yet many do not, as the standard was to trim them after a few seasons when completed, as the owner then new precisely the season variances to the specific table...
How did our wood culture shift so dramatically? Even the dimensional elements now are so undersized and diminutive; is more than style and a factor of cost also that has shifted the means, methods and materials?
Jay, I see a few things being the reason......
1) LACK of KNOWLEDGE of the wood, the craft, the joinery, etc., etc.
2) In history we probably didn't have as much RH/MC changes from woods to mill to drying to shop to the final destination (NOT talking about wood MC but LOCAL RH)...DUE to the wood hardly ever left it's original birth place within a few miles. It was cut down, milled, dried, built and used in the same general RH area.....yes a few left the area BUT most were still at HOME birthplace of the tree. They used things they had locally
3) Now a days. EVEN as controlling as we think we are, MOST don't keep their storage, shop NOR final destination in or near the same RH/MC. The wood is cut down at point A, travel 100's miles to mill, travel again to wholesaler, again to retailer, again to a shop, again to a store, again to final destination, OOoooppsss after a few years I don't want it and it moves again.
I do have a question/answer to the BB ends......I've seen over the many years a few BB's that where they meet the table edge they were slightly chamfered/beveled edge at the joint that stands and receeds proud. It helped with the looks as it wasn't a sharp edge/corner when they were different. Is this historical or someone just addressing the problem allowing for bigger MC/RH swings and no sharp/square corner/edge protruding???
NEXT....IF the final destination's MC is at a constant maintain.......why not control the wood MC through all the build at the same (provided it's not a high one) I keep my wood storage, shop at/near 9-10% MC or 40-45% RH.
Controlling this keeps later questions/problems of original MC out of the equation...same as joinery.
Food for thought!!!