My Attempt

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  • Scott
    20 August 2013 at 12:40 am #16777

    Andy-

    The board looks great. Like the warm color.

    Alder seems like a great (west-coast) wood. Not too hard and reasonably priced. I must use it in an upcoming project.

    Charles Cleland
    20 August 2013 at 12:47 am #16779

    Thanks again all for the encouraging words.

    Dan,

    There are some gaps, including one that I think damaged the tenon and left a really bad gap. They’ve been filled with epoxy and then planed flush. I also used epoxy on some knots that were falling out on the underside.

    Paul, you are right. As I was thinking hard about the best way to frame my question, then answers occurred to me. Thank you for confirming my though process.

    And Scott V,

    You really should try it. It’s a dream to work with, I just wish it was a bit more dent resistant. You really have to watch hitting it with other tools, or compressing it with a bench dog or holdfast head…cauls cauls cauls seems to be the best solution I can find.

    Scott
    20 August 2013 at 1:44 am #16780

    [quote quote=16779]You really should try it. It’s a dream to work with, I just wish it was a bit more dent resistant.[/quote]

    Hahah! Cannot be any worse than the box store pine I’ve been training with… 😉

    Steve Follis
    20 August 2013 at 2:06 am #16781

    Nice job Andy! It looks really good.

    I was in my wood suppliers shop the other day and was asking him if he had any Red Alder, he has Alder, but wasn’t tagged as Red, and it was a fairly blonde wood. I am going to keep my eyes open here for some.

    I hope that steak tastes as good as it looks, the picture makes me want to order a couple of boards from you!!

    Charles Cleland
    20 August 2013 at 3:07 am #16785

    Steve,

    I think for the most part in the US that alder is alder. Blonde is a good way to describe it in the rough, it really doesn’t darken until you put an oil on it. If I think about it I will take some before and after pictures next time.

    Another name it is commonly sold under is knotty alder, but that is a grade not a species of course. Waste can run pretty high in that grade, but sometimes you find a sleeper board with all the flaws in one end and the rest nearly clear.

    And that steak came out great…nothing like a quick sear in a heavy cast iron pan 🙂 love that cut off steak too… One slice off of a ribeye at the butcher counter, but several bones lower at the register 🙂

    Steve Follis
    20 August 2013 at 3:18 am #16787

    Thanks Andy

    I will go back and pick up a piece and play with it.

    L.F. (Larry) Gelder, Aiken SC
    22 August 2013 at 12:58 pm #16882

    Nice job Andy. I haven’t made one yet, but I’m thinking of using black cherry from a tree I harvested a few blocks from my home.

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