Woodworking: handles, spoons, bowls

In short

• Spoons and bowls are carved from green wood, tool handles from seasoned wood (a year or more).
• The pith (centre of the log) must come out: a piece with pith cracks. A log is always split through the middle.
• The knife moves away from the body and the legs, with a clear grip; a cut-resistant glove on the hand holding the work.
• For food: maple and sycamore, beech, pear, cherry, birch, walnut. Not yew, laburnum, oleander or resinous conifers.
• Finish: a food-grade drying oil, or wax and oil. Not boiled linseed oil with driers, not varnish, not tallow.
• Rags with linseed oil can catch fire by themselves: spread them out outdoors or put them in water.

What's inside

Chapters

1. Wood from the holding
2. Which wood for what
3. Green wood, drying and cracking
4. Tools and safety
5. Tool handles
6. Stirring spoons and eating spoons
7. Bowls, boards and other vessels
8. A food-safe finish
9. Care and repair
10. Common mistakes
11. Printable checklist

Worksheets

• Drying and value calculator
• Drying dates and oil
• Template
• Wood stock
• Making log
• Woodworker's calendar
• Labels and tool list