 
Logs are split
into staves in the classic French fashion. Of
course it would be easier to saw logs into
staves, however the structure of European oak (Quercus
petraea of both French and Hungarian origin) is
fundamentally different than American oak (Quercus
alba); pores and vessels of American oak have
more tyloses than European oak. These tyloses
occlude, or pinch off, the vessels making the
wood less porous. Less porous wood can be sawn
into staves without opening up the pores. While
sawing is faster, European wood must be split
along the wood grain to ensure the staves do not
leak.
This hand-splitting along the grain is also
expensive because it only yields about half the
number of staves as sawing.
 It is at this stage where some cooperages give
in to the temptation to use artificial methods
of drying, or choose to season for only 6 to 12
months; not Balázs Nagy! Mr. Nagy understands
that shortcuts in the name of efficiency produce
undesirable results. Once split, staves are
sorted by length and hand stacked outdoors on a
concrete pad for proper seasoning.
 For a period of at least 24 months, Mr. Nagy
allows sun, wind, and rain to weather the
staves, dry the wood and leech out harsh
tannins. Periodically, staves are inspected to
insure uniform drying. When satisfied with the
results, the staves are brought inside for
planning and assembly.
While 24 month seasoning is the Balázs Cooperage
standard, Mr. Nagy does manage inventory to
ensure a limited quantity of 36 month seasoned
oak.
Please inquire as to availability. |
