Ve­neers pro­duced from ‘cooked’ wood

Qual­ity is the cul­mi­na­tion of ex­act­ing process

Australasian Timber - - ASSOCIATIONS - By Peter Llewellyn

The tim­ber in­dus­try has some prac­tices that might that seem strange to out­siders, but per­haps none is stranger than the ‘cook­ing’ of tim­ber flitches be­fore they are sliced into ve­neers.

There are good rea­sons for this step in ve­neer pro­duc­tion, which can last from one day to one week de­pend­ing on the species of tim­ber.

Some species such as sycamore and white beech are not cooked be­cause of the need to main­tain a light or white colour­ing. How­ever, most ve­neers are sliced from cooked flitches be­cause it gives the wood the nec­es­sary sup­ple­ness to en­sure smooth slic­ing and thus per­fect ve­neer qual­ity.

The fi­nal colour of the ve­neer is in­flu­enced by the cook­ing time. For ex­am­ple, the colour of white beech is changed by cook­ing to an at­trac­tive pink or sal­mon-coloured hue.

Some­times there are con­tam­i­nants in the flitch such as grains of sand, or me­tal from an in­grown nail. Con­tam­i­nants chip the cut­ting edge of the knife on the slic­ing ma­chine, leav­ing scratch marks in the ve­neer. The pro­duc­tion team must

Wood ve­neers com­bine with other nat­u­ral ma­te­ri­als.

Tech­ni­cal Rep­re­sen­ta­tive, Tim­ber Ve­neer As­so­ci­a­tion of Aus­tralia

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