I'm far from an expert on seasoning sticks, but I'll share what I have been told. Most of the time a freshly cut log is sealed in a type of wax to hold the moisture and only allow it to escape slowly. A stick dried too fast will develop checks that render it firewood. I understand that the best way to age the wood is in an environment with a humidity similar to indoors (pretty dry). The wax limits the flow of water out and it typically takes an inch per year or more for very figured wood. Some wood people kiln dry, but I have read enough precautions to decide to avoid taking that route. Srtrax has some really pretty blanks and finished stocks. He helped wind me up on pretty wood, but my budget put the kabosh on really high grade stuff.
