(12-29-2020, 08:44 PM)toolmiser Wrote: I am going to ignore this.  I am going to ignore this. etc.  It looks interesting

(12-30-2020, 08:26 AM)stav Wrote: I did a couple of spoons with a straight blade pocket knife.  They came out pretty good.  You don't need all those shiny fancy knives that look like so much fun.

(12-29-2020, 10:41 AM)Timberwolf Wrote:

(12-30-2020, 10:25 AM)imapseudonym Wrote:

  Add 8 or 9 hours of careful arrangement and you'ld have the next Lee Valley cover shot!  Almost makes we wonder which part is more fun - collecting the knives or using them to make the spoons?

(01-01-2021, 01:52 AM)clovishound Wrote: I think I made a mistake a couple days ago. I was in Wally World and looked to see what hatchets they had, as I would like to try my hand at carving green wood. All they had was their house brand camping stuff. It was cheap so I took one home. Not really a carving hatchet and the steel may not hold an edge that well. I got rid of the micro bevel, and brought the primary bevel down some and then got it sharp and stropped it.

It cuts dry wood OK, but don't have any wet wood to try it out on. I've seen where folks take a standard hatchet and cut them up to carving hatchet shape. I doubt they work much different, outside of changing the bevel angle, and making the head lighter.

I took the latest spoon I made to work to show to a couple co workers. I now have a bunch of them wanting me to make them kitchen spoons. I made the mistake of showing them the one from curly maple I had laying around. That's some pretty stuff. I think it's too thin (3/4") to make a kichen spoon from.

(01-01-2021, 08:29 AM)WxMan Wrote: 3/4 is too thin for my taste.  Some people are "finesse" spoon carvers.  I'm still in the "rough" stage, so I need to start with some thicker stock then sneak up on it.