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Thread: Mixing spoon

  1. #1
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    Default Mixing spoon

    Mixing spoon in casuarina for a bit of fun.
    Axe from a round log then straight knives for the detail and hook knives for the bowl.
    Reluctantly sanded - has to pass qc with tactile issues.

    Stop chamfer on handle influenced by recent reading of Charles Hayward book 2.
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  3. #2
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    Default

    Couple of other views
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  4. #3
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    That did turn out well.
    I like the design of the area where the handle meets to bowl.
    How do you propose to finish this?

    Would you please post a little more info on Charles Hayward's book?
    I believe I have one on wood carving that he co-authored with William Wheeler.

  5. #4
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    Original photos gave the impression that this was a short spoon. The last photos give a more balanced look.

  6. #5
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    Nice work Paul.
    What state is the timber in when you start - green, wet as a Melbourne summer, a bit dry, dry as a dead dingo ...?
    Those were the droids I was looking for.
    https://autoblastgates.com.au

  7. #6
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    Spoon was finished with mixture of coconut oil and beeswax. RV I have read your treatise on the oven and oil method but did not use it here.

    The book I referred to is not specifically a carving book - https://lostartpress.com/collections...-hayward-years
    Vol 2 has an article on stop chamfers as applied to furniture that I thought I would try before using it on a different project.

    NCA the timber was cut down about a week before use so pretty wet. I kept it wet over time by wrapping in glad wrap and sticking it in the deep freezer. I think I put it through about 2-3 cycles of this. I was amazed it worked. I've had some native cherry frozen since November which I axed out a blank the other day and once defrosted was the right kind of texture.

  8. #7
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    Here's a small coffee scoop from the same timber and an example of what you can get up to at the kitchen bench when your wife is on holiday.
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  9. #8
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    Nice work Paul. Where are you sourcing your green wood?

  10. #9
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    Yes it's a problem HR, I live in a new estate where there are few established gardens older than 10 years unless I want to use lemon scented gum trees.
    The timber that I have used so far was sourced from spoon jam , courses and left over course materials which I bunged in the freezer -Most of which is from Pambula and surrounds. It's funny what people leave behind like casuarina, blood wood and native cherry. A friendly aborist and forum member gave me some alder. I have found some tea tree on the roadside and have bought some rose she oak from dusteater. Fletty has some privet that I have my eye on. Currently in negotiations with people at work who are gardeners. I reckon I have enough to make 15-20 spoons but if I went into production mode that could be used up pretty quick however the freezer can only hold so much.

    I do see species in the "wild" that I could use on standing trees but havent been able to justify cutting them off / down.

  11. #10
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    Nice work Paul,
    When are the full dinner sets arriving.



    Sent from my iPhone using Tapatalk

  12. #11
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    So what is on your "Would like to have" timber list? What can we keep an eye out for?
    They took down about 50 trees from the park next door. Piles of timber were sitting there for days before they carted it off.
    Those were the droids I was looking for.
    https://autoblastgates.com.au

  13. #12
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    Let me see...

    Native cherry
    Blackwood
    acacia
    casurina
    any fruitwood like apple, pear, citrus, mango
    any nut wood like walnut
    alder, birch, beech
    spalted stuff
    Anything that's not a gum !

  14. #13
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    Thanks to Phily I now have some Blackwood to practice with
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  15. #14
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    Default Mixing spoon

    Will you be bringing your spoons down under.
    Paul.


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  16. #15
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    nice one this is something i must have a go at big coffee drinker love my espresso and cappuccino Size of cup for measuring cannot be easy to get

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