Author Topic: Cut a black cherry tree, possible stock?  (Read 196 times)

0 Members and 1 Guest are viewing this topic.

Offline sleek

  • Administrator
  • Member
  • Posts: 7,142
Cut a black cherry tree, possible stock?
« on: November 14, 2025, 03:50:11 pm »
Its 4 inches wide, 37 to the crook and 44 to the butt. I dont know if this can make a good stock or not?
Tread softly and carry a bent stick.

Dont seek your happiness through the approval of others

Offline Pat B

  • Administrator
  • Member
  • Posts: 37,924
Re: Cut a black cherry tree, possible stock?
« Reply #1 on: November 14, 2025, 04:01:37 pm »
Unfortunately a lot of that will be sapwood. Don't know how that will work for a gun stock. I've never tried to build one so take that with a pinch of salt.
Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline Eric Krewson

  • Member
  • Posts: 5,630
Re: Cut a black cherry tree, possible stock?
« Reply #2 on: Today at 10:37:16 am »
Too small and too knotty.

For stock wood it takes a big log, you have to have room to avoid any obvious bark inclusions, knots, wind shakes and such when you lay out your pattern. A perfect log will have at least 3 stock blanks in a 3" thick, 24" wide slab, my  first section of the log had only had two and one of them had a lot of flaws. All of the flaws were internal and didn't show until I slabbed off the log.

As you can see, there is no stock wood in the bad half of the log.



Every cut had these types of bark inclusions, I could work around some, but most of the slabs ended up as firewood.



You need a log about this size, about 20" in diameter at least; if you look at the first round, I trying to find sound wood, you can see just how much rot and flaws were in the 3 to 6 o'clock area. This didn't show from the outside.

After I cut out the two stock blanks I slabbed off the other half and found only a sea of flaws, I didn't get any good stock blanks out of the other half.





« Last Edit: Today at 10:55:38 am by Eric Krewson »