Checks are separations of the wood that normally occur across or through the annual rings, usually as a result of seasoning. Splits are a separation of the wood through the piece to the opposite surface or to an adjoining surface caused by tearing apart of the wood cells. As opposed to shakes, checks and splits are rated by only the area of actual opening. An end-split is considered equal to an end-check that extends through the full thickness of the piece. The effects of checks and splits on strength and the principles of their limitation are the same as those for shake.

Most drying defects or problems that develop in wood products during drying can be classified as fracture or distortion, warp, or discoloration. Defects in any one of these categories are caused by an interaction of wood properties with processing factors. Wood shrinkage is mainly responsible for wood ruptures and distortion of shape. Cell structure and chemical extractives in wood contribute to defects associated with uneven moisture content, undesirable color, and undesirable surface texture. Drying temperature is the most important processing factor because it can be responsible for defects in each category.