Kiln dried vs Natural seasoning

[Delwin D Fandrich]

----- Original Message -----
From: "Farrell" <mfarrel2@tampabay.rr.com>
To: <pianotech@ptg.org>
Sent: June 10, 2001 7:33 PM
Subject: Re: Kiln dried vs Natural seasoning


> I thought by identifying a rib crowned only board, you were referring to
> radiused ribs with a panel bent and glued on without any panel drying
prior
> to gluing to ribs. You don't do that, do you? My understanding is that
some
> compression crowning is desirable.
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We dry our boards only to 6.5% to 7.0%. We are depending almost entirely on
rib-crowning. True, there will be some climates in which there will be some
panel compression, but that is only because it is unavoidable.

-- ddf