European Beech


European Beech (Fagus sylvatica) – CNC Router carving test

European Beech wood carved sooth and retains detail during the CNC router test. Tests have been run on various reliefs with both 1/8′ and 1/4′ router bits. The rotation speed versus feed rate is critical as the wood easily show burn marks.
Wooden Relief of a Lion's head carved from European Beech
More carvings using European Beech wood is available in our carving library and articles.
Beech forest 2Family –  Fagaceae
Distribution: Europe
Other Names:
Characteristics: There is little distinction in colour between heartwood and sapwood, the sapwood being light brown and the heartwood reddish-brown. It is of similar quality to European beech but of coarser quality. It is also a little heavier, weighing about 740 Kg/M3 when dried. Beech is perishable and unsuitable for outdoor use. It is a strong wood, it works easily, takes a good finish and turns especially well.The timber weighs about 740 kg/m3 when dried.
Working Qualities: Works fairly readily, but there is a tendency for the wood to bind to the saw, and to burn in cross-cutting and drilling. It can be worked to a good finish however, and turns well. It has good nailing qualities, and can be stained, polished and glued satisfactorily.
       
Uses: Beech is an outstanding furniture wood, and is used especially for the turned and bent members of chairs. It is used for flooring, furniture, cooperage, woodware, interior joinery, handles and turnery, brushes, vehicle parts and wood distillation.beech_4

Technical Data: (Visit the Wood DataBase for explanation and details)

Tree Size: 100-130 ft (30-40 m) tall, 3-5 ft (1-1.5 m) trunk diameter

Average Dried Weight: 44 lbs/ft3 (710 kg/m3)

Specific Gravity (Basic, 12% MC): .53, .71

Janka Hardness: 1,450 lbf (6,460 N)

Modulus of Rupture: 15,970 lbf/in2 (110.1 MPa)Beech boards

Elastic Modulus: 2,075,000 lbf/in2 (14.31 GPa)

Crushing Strength: 8,270 lbf/in2 (57.0 MPa)

Shrinkage: Radial: 5.7%, Tangential: 11.6%, Volumetric: 17.3%, T/R Ratio: 2.0

Leave a comment