Material usage are range from structural support , decorative furnishing and etc.
Oak wood has a density of about 0.75 g/cm3, great strength and hardness, and is very resistant to insect and fungal attack because of its high tannin content. It also has very appealing grain markings, particularly when quartersawn. Oak planking was common on high status Viking longships in the 9th and 10th centuries. The wood was hewn from green logs, by axe and wedge, to produce radial planks, similar to quarter-sawn timber. Wide, quarter-sawn boards of oak have been prized since the Middle Ages for use in interior paneling of prestigious buildings such as the debating chamber of the House of Commons in London, and in the construction of fine furniture. Oak wood, from Quercus robur and Quercus petraea, was used in Europe for the construction of ships, especially naval men of war, until the 19th century, and was the principal timber used in the construction of European timber-framed buildings. Today oak wood is still commonly used for furniture making and flooring, timber frame buildings, and for veneer production. Barrels in which wines, sherry, and spirits such as brandy, Scotch whisky and Bourbon whiskey are aged are made from European and American oak. The use of oak in wine can add many different dimensions to wine based on the type and style of the oak. Oak barrels, which may be charred before use, contribute to the colour, taste, and aroma of the contents, imparting a desirable oaky vanillin flavour to these drinks. The great dilemma for wine producers is to choose between French and American oakwoods. French oaks (Quercus robur, Q. petraea) give the wine greater refinement and are chosen for the best wines since they increase the price compared to those aged in American oak wood. American oak contributes greater texture and resistance to ageing, but produces more violent wine bouquets. Oak wood chips are used for smoking fish, meat, cheeses and other foods.