G'day all, Not wanting to re-invent the wheel I thought I would see if any of you talented people (Suck):) would have done this or know how it is done and would part with the info. I have an idea for using small log slices. EG logs about 5 - 8 inches in diameter, sliced on an angle giving an oval about 3/4" thick. Now for the question???? How do you go about seasoning the slices so that they don't split. I have seen pieces such as these used in trophy shops etc.. There may be a treatment available which I'm not aware of as well, so any suggestions will be greatly appreciated.
all the best to you and yours John