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What other considerations are there when log splitting? Follow

There several more factors to consider which can affect the ability to split wood, such as the grain, whether the wood is seasoned or not and the presence or absence of knots. 

Seasoned wood is easier to split and makes better firewood. 
Most knots are the remnants of a side branch or a dormant bud that has developed into part of the bole of the tree, and it interrupts the direction of the fibres of the trunk making it harder to split.
Wood from conifers, like Pine, is by and large softer and will often be less knotty. (If you picture a Pine tree you tend to think of a tall long trunk with branches at the top) None of the wood below the branches is likely to have the same volume of knots as, for example an old oak with a multitude of branches growing up the trunk from the bottom, creating more knots.
Subsequently, it is always important, before you start splitting a log, to have a good look for knots and flaws or twisted grains that can make the splitting process very difficult. 

N.B. You can learn more about wood seasoning in our articles  'Why do you have to season wood?' and 'How long does it take to season firewood? 
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