[TheForge] Aging wood

[Jerry Smith]

Take fine steel wool and put it in to a jar of
vinegar, let set for a month or two. Then treated the
wood with it, then use coffee grounds and other stuff
on it.

Or you can come and get a large quantity of rough cut
hard woods that have been sitting in my back field for
a few years. Nice and aged and it is free if you come
and get it.

Jerry
--- Wes Marquart <marquart at arlinn-tower.com> wrote:

> another possibility might be to make some stain from
> black walnuts.
> soak the husks in water or rubbing alcohol... then
> thin the stain
> [way] down... 
> 
> sand the handle out as fine as possible (to keep the
> stain penetration
> to a minimum) and then wipe on with a with a rag. 
> seal with beeswax.
> 
> don't forget the rubber gloves either, other wise
> that will give a
> whole new depth to "having the hands of a
> blacksmith"
> 
> needless to say try it on a piece of scrap wood
> first.
> 
> 
> 
> -----Original Message-----
> From: theforge-bounces at mailman.qth.net
> [mailto:theforge-bounces at mailman.qth.net] On Behalf
> Of dan tull
> Sent: Tuesday, November 06, 2007 3:08 PM
> To: Sponsored by ABANA
> Subject: Re: [TheForge] Aging wood
> 
> Char it.
> 
> 
> ----- Original Message ----- 
> From: <PlumDon at aol.com>
> To: <theforge at mailman.qth.net>
> Sent: Tuesday, November 06, 2007 4:05 PM
> Subject: [TheForge] Aging wood
> 
> 
> > We have frequently discussed rusting and aging
> iron but I have a client 
> > for
> > whom I have made a bee hive oven coals scraper and
> she wants the whole 
> > thing
> > aged...including the six foot handle. The iron has
> come up nicely but I 
> > have
> > no  clues as to how one might age wood. I have
> done the handle in 1-1/4"
> > poplar.
> >
> > They are not trying to pass it off as an antique
> they just want it to 
> > match
> > a lot of the other old stuff they have. Also they
> intend to use it for 
> > this
> > Thanksgiving when they cook a turkey in the oven.
> >
> > Any suggestions much appreciated.
> >
> > Don Plummer
> >
> >
> >
> >
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