New axe design uses lever action to make splitting wood easier

Post by sp332 » Fri, Apr 18, 2014, 5:41 PM UTC

agarden wrote: post #81

yukichan wrote: post #66

This may be an unpopular reply, but splitting fire wood sounds like you're going to be making an open fire. Open fires are a danger to your health: http://www.samharris.org/blog/item/the-fireplace-delusion > "The unhappy truth about burning wood has been scientifically established to a moral certainty: That nice, cozy fire in your fireplace is bad for you. It is bad for your children. It is bad for your neighbors and…

The people who split a lot of wood are those who heat their house with wood. Open fire places are for ambiance. If you actually want to heat your house, you use a wood stove, which is closed.

Post by unfamiliar » Fri, Apr 18, 2014, 5:45 PM UTC

jimmaswell wrote: post #30

bprater wrote: post #8

Knotted wood is much more challenging to split. Even with a hydraulic splitter, chunks of wood with lots of branches can stall a machine pressing with tons of force. Great demo, but unrealistic unless you only chop beautiful limbless tall oaks.

I don't think they've ever stalled mine. I've always liked how it's like a brute force analogy on those things. Just keep pushing until it breaks, with literal tons of force.

Post by poulsbohemian » Fri, Apr 18, 2014, 5:50 PM UTC

jeffbarr wrote: post #59

lsdafjklsd wrote: post #58

Earlier quoted context omitted.

Bah, living the dream. Have you figured out how to make exceptional neapolitan pies yet? I'm a regular at Paulie Gee's and would love to be able to make pizza like that.

We are doing our best to make exceptional pizzas! So far the most important factors are: * High heat - I aim for a deck temperature above 900 degrees Fahrenheit, but am having trouble keeping it that high during the cooking process. * Great dough - My wife uses double-zero (00) flour and a Jamie Oliver recipe that seems to work well. We are working on extending the proofing time for a better rise. We don't know how t…

Post by maxerickson » Fri, Apr 18, 2014, 6:08 PM UTC

dfc wrote: post #89

dublinben wrote: post #84

Earlier quoted context omitted.

Open fires are banned in many places where people go camping. If you must cook food, you should use a gas or alcohol stove.

I wonder if this is a European thing? Most of the places I have hiked/camped in America allow fires. What do you do for heat and beast repellent? There is a neat rule in some Scandinavian countries (I think it is more than one country but I forget the name of the rule so I cant look it up) that ensures people's right to hike across private property. I can imagine that a prohibition on fires would come in handy.

Post by awor » Fri, Apr 18, 2014, 6:32 PM UTC

dhughes wrote: post #49

jeffbarr wrote: post #43

I bought a Vipukirves axe early this year. I have a wood-fired pizza oven in my backyard and use small, nicely split pieces of wood in order to retain some control over the fire. Before buying the axe I used a four-sided wedge (basically an elongated pyramid) and a sledgehammer for splitting. So, how does this axe perform? Overall, I am very happy with it and proudly show it off at every opportunity. After spending s…

It also easier to spit wood when it's cold out -10C to -20C it seems to crack better. I used to hate fall as a kid when wood splitting season began. Pneumatic splitters are great but slow. You learn to hate hard wood when splitting but it's great to burn. An old joke: I was 10 years-old before I learned my name wasn't "Get wood!"