Replies

1. 
   Scott_y | Dec 28, 2007 01:50am | #1

   Get a nice block of Mesquite and carve away everything that doesn't look like a spoon!

   Scotty

1. 
   pmb1950bl | Dec 30, 2007 07:50pm | #10

   Thanks for your input.  It's the carving away part I was looking for an easier approach!

2. 
   MikeHennessy | Dec 28, 2007 03:34pm | #2

   Get a nice chunk of firewood with straight-ish grain and no knots, about 12" long. I think beech is traditional for spoons & such, but any close-grained hardwood will do. Maple? Cherry?

   Now split off a piece about 1/2" thick and 2" or 3" wide. (I'd split it, rather than cut it, so the grain is oriented straight along the length of the piece.) Cut a spoon shape out of the wooden blank with a coping saw (or jig saw, if you wanna plug in). Get a nice sharp knife to round the corners off the handle, spoon back and sides. Use a gouge to shape the bowl.

   Stir well.

   Mike Hennessy
   Pittsburgh, PA

    

1. 
   pmb1950bl | Dec 30, 2007 07:48pm | #9

   Thanks for your input; I'll keep it on file for when I get to the spoon.

3. 
   joinerswork | Dec 28, 2007 06:58pm | #3

   pmb,

   What Mike said, except I like to carve the bowl out first.  It's easier to hold the thing in a vise, or clamp it to the benchtop, to gouge it out if the outside isn't cut to shape and rounded over.  So  draw the outline, carve the bowl, saw out, shape the outside and handle.  Sand, then oil.

   Splitting the stock out isn't necessary.  You can use whatever straight grained stock you have on hand.  A 1" board is plenty thick enough for a typical kitchen spoon.

   Ray

   Ray

1. 
   pmb1950bl | Dec 30, 2007 07:46pm | #8

   Thanks for your input; I'll keep it on file for when I'm able to get at the spoon.

4. 
   jquinn | Dec 28, 2007 07:06pm | #4

   all kinds of closed grain woods will work well like cherry, maple, apple, dogwood, other fruitwoods.  all you need is some scrapwood/firewood that is is good condition and reasonably dry.

   I've used a band saw to rough the black out.  spoke shaves are good on the handle part and back of the spoon to rought it down.  a good rasp or a microplane/rasp will get the contours down quick on the spoon.  a riffler rasp/file will be of help to on some of the areas.

   to hollow it out, I'd recommend a small ball mill or one of round carbide studded rasps for a moto-tool, like a dremel or foredom.  depending on how hard the wood is you could be scooping out wood for a long time.  Its possible to even use some hot coals placed in the area to be hollowed out - let the coals char out the area a little at a time, but I think the motor-tool way is quicker and easier - why spend a while day or week making a little spoon? 

   I got some north bay forge large bent gouges from the clearance bins a t a local  Woodcraft a while ago.  they work well for scooping out the hollow of a spoon. 

   I sand mine smooth when done, and buff a little with sawdust.  I don't think you want any deep crevices in the thing where stuff can get trapped after use.  then I put a few coats of foodsafe finish on it.

    

1. 
   pmb1950bl | Dec 30, 2007 07:44pm | #7

   Thanks for your suggestion. I'll keep it on file for when I get to work on the spoon.

5. 
   twotowers | Dec 28, 2007 07:33pm | #5

   Heres an idea in a spatula, which you might like to compliment the spoons you are interested in.

   Cut a wood spatula (your design)in cherry.

   You can put a curve in to the blade by cutting a cull out of a 8" piece of 2 by 4(this is cutting the curve of the blade in the 2 x 4)

   Steam (or put the wood in boiling water for a few minuets) Then clamp the blade of the wood in the cull and tighten till the wood conforms to the cull shape.
   Next day you will a your spatula, which compliments the wooden spoon in the kitchen.
   Best,
   Jim

   I know less than half of you, half as much as I should Like;
   I like less than have of you, half as much as you deserve.
1. 
   pmb1950bl | Dec 30, 2007 07:40pm | #6

   Thanks for your suggestion. I'll keep it in mind when I get to the spoon.

2. 
   jquinn | Dec 30, 2007 09:04pm | #11

   that's a good idea with the spatula.  I will have to try it with various types of wood I have around. 

   I've also gots some blacks for spoons/mixing sticks just cut out of some dogwood and crabapple I recently cut (from fallen trees/prunings).  those two woods shoudl also make some nice durable spoons, etc.

1. 
   twotowers | Dec 30, 2007 11:18pm | #12

   Great!
   The only thing that can goof you up is this: if the front of the blade of the spatula has an angle to it, which is typical, than make sure you set the blank in the cull with the curve and the blade angle in the right configuration!
   Best,
   JimI know less than half of you, half as much as I should Like;
   I like less than have of you, half as much as you deserve.