Green logs usually cannot be sliced without some degree of heating and "cooking" the flitch. All logs or pieces of logs are usually cooked in hot water so that even the internal fibers are moist enough to be sliced. They are then ready to be put on a lathe or slicing machine and sliced.
It is important to note that lighter woods such as maple and ash can easily turn brown if they are left to cook too long. Thus the period of cooking is critical. In addition, the period of cooking depends greatly on the density of the species and the size of the particular log.
Undercooked logs will not slice smoothly. Overcooked logs can become fuzzy and "hot cut." How a log is cooked will determine its color in veneer form.