Cam Haslehurst wrote:Even with the ant setback your spoon looks beautiful! And thank you for posting all those tips - I just learned about the sharp tools one today. My pocket knife isn't so sharp and it's making carving the dip in the spoon quite challenging. Gonna sharpen it tomorrow and have another go. Again great work!
一期一会
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Lew Johnson wrote:
Cam Haslehurst wrote:Even with the ant setback your spoon looks beautiful! And thank you for posting all those tips - I just learned about the sharp tools one today. My pocket knife isn't so sharp and it's making carving the dip in the spoon quite challenging. Gonna sharpen it tomorrow and have another go. Again great work!
Thanks for the kind words. The pattern is a result of leaving both white sapwood and brown heartwood in the final product. I'm a little worried they will crack apart as it dries more, but if I get it done and saturated with oil that might not happen... I really don't know.
I've been pondering a way to smooth the bowls of the spoons without ruining my thumb from sanding for two hours... I'm considering making a rounded sanding block, but it seems like many spoon carvers use curved scrapers. I should probably learn to sharpen a scraper one day anyway...
What is the purpose for the bend in the bowl of your spoon blanks?
What a great question, and in 20 some years I have never been asked it!
Common metal eating spoons range from as little as 5 degrees to as much as 25 degrees – handle to bowl angle. In our eating spoon blanks I chose about 15 degrees, however they are considerably thicker than is needed for a finished spoon – giving much latitude to the carver. There has to be some angle and drop to the spoon bowl – relative to the handle – in order to dip down into a bowl or plate and still lift something up. Take a good luck at the metal spoons you are perhaps used to eating with to observe both the drop and angle. Also, most metal spoons can be bent, so try bending one to different angles to gain an opinion of what angle to use for which type of spoon. Serving spoons can have as much as 70 degrees, cooking spoon as little as 5 degrees. Of course, as soon as one gets much past 15 degrees its especially preferable to use a bent branch so the grain follows the curve.
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