One of the reasons for using green or un-seasoned wood, is that it is much softer and easier to cut when it is in its fresh, recently felled state. When it is wet and full of water (sap) it is a joy to work with. Sharp tools glide through fibres of even dense hardwoods like oak and beech, and require less sharpening than when used with seasoned timber. The other reason is down to how the material is converted from its original round log state, into smaller dimensions. In green woodworking, mechanical or labour intensive sawing along the grain to produce planks, is avoided. Instead the log is split along its length, first in half, then quartered, and so on, until the required dimension is reached, a process known as riving. This is a most efficient way of conversion, but only if the wood is still green, otherwise riving becomes increasingly difficult as the wood dries out.