Hard Maple (Sugar Maple)

Acer saccharumHardwood

Hard Maple (Sugar Maple)

Grain Pattern

Generally straight grain with a fine, even texture. This sample appears to be flat-sawn with very subtle cathedral patterns and closed pores.

Color Description

Predominantly cream to off-white sapwood (which is most used) with potential for light reddish-brown heartwood. This sample shows very light, pale coloration typical of freshly milled or well-stored sapwood; it will yellow slightly with age and UV exposure.

Hardness Rating

1,450 lbf (Hard)

Durability Rating

Non-durable to Perishable; poor resistance to decay and highly susceptible to insect attack if used outdoors.

Common Uses

Flooring (basketball courts/bowling alleys), kitchen cabinetry, furniture, cutting boards, tool handles, and musical instruments (guitar necks).

Geographic Origin

Northeastern North America and the Great Lakes region.

Market Value & Sustainability

Estimated Market Value

$6.00 - $9.00 per board foot (depending on grade and regional availability).

Wood Age Estimate

Relatively recent/modern (less than 5 years since milling). The lack of deep oxidation or graying indicates it has not been weathered or aged significantly.

Sustainability Status

Not listed in CITES Appendices or on the IUCN Red List; widely available and generally considered sustainable.

Workability

Fairly easy to work with machine tools but difficult with hand tools due to density. Prone to burning during high-speed routing or sawing. Glues and finishes well.

Notable Features

Known for high abrasion resistance and sweet scent when worked. Can cause allergic reactions (skin/respiratory) in some individuals.

Finish Recommendations

Water-based polyurethanes are recommended to maintain the white color; oil-based finishes will create a yellow/amber tint immediately.

Identification Confidence

Medium-High. The pale, uniform color, tight grain structure, and the characteristic 'fuzzy' fibers on the rough-cut edges are highly indicative of Acer saccharum.

Identified on 5/30/2026