Quick Answer
Seasoned wood is easier to split due to its lower moisture content, which reduces the energy required and minimizes the risk of the maul breaking. Green wood, on the other hand, is more difficult to split because of its high moisture content. This makes it less efficient to split.
Benefits of Seasoned Wood
When splitting firewood, it’s essential to use seasoned wood, which has been dried for at least six months. Seasoned wood typically has a moisture content of 20% or lower, making it significantly easier to split. This is because the lower moisture content allows the wood fibers to break apart more easily, reducing the force required to split the wood. In contrast, green wood has a moisture content of 30-50% and requires significantly more energy to split, which can lead to maul breakage and strain on the user.
Green Wood Splitting Techniques
If you must split green wood, there are a few techniques you can use to make it easier. One approach is to split the wood in the spring, when it’s at its driest. You can also try soaking the green wood in water for a few hours before splitting, which will help to reduce its moisture content and make it easier to split. Another option is to use a maul with a heavier head or a more aggressive edge, which will allow you to split the wood with more force.
Maul Maintenance and Safety
Regardless of the type of wood you’re splitting, it’s essential to maintain your maul properly to ensure safe and efficient use. Check the maul’s head and handle regularly for signs of wear and tear, and sharpen the edge as needed. Always use proper striking technique to avoid maul breakage and strain on your back and arms.
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