Blackheart Sassafras
- TimS
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Blackheart Sassafras
Just a few of images of some Black Sassy that lost the cream due to spalting but retained an amazing pattern.
regards
Tim
regards
Tim
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Tim, can you explain what is happening to the wood. Does this effect happen as you cut/dry it? Iv'e not heard about this. Can you tell us a bit. Its quite amazing.
Cheers
Dom
I used to look after Barramundi we had in several tanks (decent size fish around 600mm). I love them. They are smart and beautful, they get a cool dark stripe down the top of their head when they are hungry/hunting. It was freaky feeding them because you had to hold mullies at the surface and wiggle them around and the fish would come charging in and snatch it out of your fingers with a great loud snap and splash of water.
When one of a pair of fish got sick its partner spent the whole time supporting it and pushing it forward to keep it moving. When it finally died its partner morned for ages and stopped feeding. It was very sad.
So, there are plenty of dumb fish around but Barra are smart and feeling as far as we could tell so I don't eat them.
Anyway Graham, I would suggest its good to be Barramundi.
Dom
Cheers
Dom
Graham, in a past life I worked for the WA fisheries department as a technical assistant (crap kicker) at the Marmion Labs overlooking the ocean. Pretty cool job. We had big aquariums for all sorts of aquatic study.Graham McDonald wrote:I've been promoted (demoted) to Barramundi. Is that good?
I used to look after Barramundi we had in several tanks (decent size fish around 600mm). I love them. They are smart and beautful, they get a cool dark stripe down the top of their head when they are hungry/hunting. It was freaky feeding them because you had to hold mullies at the surface and wiggle them around and the fish would come charging in and snatch it out of your fingers with a great loud snap and splash of water.
When one of a pair of fish got sick its partner spent the whole time supporting it and pushing it forward to keep it moving. When it finally died its partner morned for ages and stopped feeding. It was very sad.
So, there are plenty of dumb fish around but Barra are smart and feeling as far as we could tell so I don't eat them.
Anyway Graham, I would suggest its good to be Barramundi.
Dom
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Well, I am glad it is good to be Barramundi, but I suspect there are a few of us who are mystified by the seemingly random anamorphic appellations bestowed upon us. Not that it is of any great concern, but is there some logic behind it?
Yours in Barramundism
graham
Yours in Barramundism
graham
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- TimS
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Hi Dominic,
Blackheart Sassafras is prone to fungal staining particularly where there is moisture and little air movement. The wood was actually a beautiful cream colour in the areas adjacent to the heart staining. However the fungal activity moved through the material rapidly. If I had any control over the processing of the log it should have been cut when things were a lot drier. In addition if the wrong rack sticks are used then there will be an instant build up of fungal spores. So regarding the sets I have racked out, I will have to check them tomorrow to make sure that they haven't already started to stain given our current wet conditions. Of course if I had a state of the art kiln this may have been avoided.
I hope that made sense.
regards
Tim
Blackheart Sassafras is prone to fungal staining particularly where there is moisture and little air movement. The wood was actually a beautiful cream colour in the areas adjacent to the heart staining. However the fungal activity moved through the material rapidly. If I had any control over the processing of the log it should have been cut when things were a lot drier. In addition if the wrong rack sticks are used then there will be an instant build up of fungal spores. So regarding the sets I have racked out, I will have to check them tomorrow to make sure that they haven't already started to stain given our current wet conditions. Of course if I had a state of the art kiln this may have been avoided.
I hope that made sense.
regards
Tim
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