What Does “Seasoning” Mean in Stick Making?
In Ireland, “seasoning” isn’t just about flavour—it’s about time. Once a blackthorn stick is harvested, it must be dried naturally for 1 to 3 years to reduce its moisture content.
This slow process prevents cracking and warping, allowing the stick to keep its shape, strength, and bark texture for decades to come.
Why We Wait So Long
You might wonder: why not just speed things up? Truth is, rushing the process—like kiln-drying or chemical treatments—ruins the character of the wood.
Blackthorn has natural oils and thorns that need time to settle. If dried too quickly, it may split, peel, or lose its bark. Patience equals quality.
The Secret to Preserving the Bark
A key feature of authentic Irish blackthorn sticks is their bark. It’s what gives them their rugged beauty. But preserving that bark means slow, careful seasoning—not too hot, not too cold, and definitely not wet.
Craftsmen often rotate the sticks and check them regularly, sometimes sealing the ends with wax to prevent splitting. It’s an art form as much as a process.
Tools of the Trade: How It’s Done
Seasoning setups vary—some stick makers tie bundles to ceiling rafters, others stack them in wooden frames. The key is air flow and avoiding direct sun.
A craftsman might have hundreds of sticks seasoning at once, all at different stages. Like a wine cellar, each one matures at its own pace.
The Result? A Stick Built to Last
Once fully seasoned, the stick is ready for finishing. And the difference is clear: no cracks, no warping, just solid, beautiful blackthorn—ready to be shaped, polished, and walked with for life.
That’s why we say our Irish walking sticks aren’t just made—they’re grown, aged, and perfected.
