Roasted Birdseye Maple is Birdseye Maple that has been thermally modified. The wood is heated gradually to over 160°C in oxygen-free chambers, a natural, chemical-free process that darkens it to a rich caramel or chocolate brown while keeping the birdseye figure.The heat changes the wood's cell structure, so it absorbs less moisture. That makes it more dimensionally stable, which guitar makers value for necks and fretboards. It also becomes a little more brittle, so it chips more easily than unmodified maple, and it's best for tops, panels, flooring and instrument parts rather than intricate joinery. It also smells pleasantly toasty when cut.The very dry wood soaks up finish, so plan on a generous coat. Our in-house woodworker has had excellent results with Osmo Polyx-Oil, and he suggests a thicker finish works best. Use sharp tools and light passes to avoid chipping around the eyes.Roasted Birdseye Maple is popular for guitar necks and fretboards, fine furniture, knife handles, bandings and specialty pieces, where it gives the look of a dark exotic with the familiarity of maple.