Old toasted charred oak sticks

[villayorkie]

Having completed my first run with a single malt, can I re-use the oak sticks again? The originals were toasted for 75 minutes at 200 degrees C (400 degrees F) and then charred with a blowlamp and washed in cold water before adding to the spirit. The oak has been in the spirit for nearly a month now and the whisky is close to the taste I would like so don't need it any more. I have used 3 sticks per litre and this works out at about 24 sq. ins. of toated charred oak per litre of spirit.
Would the whisky improve if I oaked for longer but with less sticks? It seems beautifully smooth now! Finding it difficult to keep my hands off it.

[NcHooch]

I know it's hard to leave it alone, but in short, the longer, the better