Known in Sweedish as snibbskål, or a bowl (skål) with ears or tabs (snibb), these sweet little bowls are becoming a favorite in my house. I also really enjoy making them, as the blanks are relatively quick to produce and the carving is certainly exciting with all those ears spinning in space.
I was first introduced to this form by Robin Wood's book on the Wooden Bowl. Later, Jarrod Dahl wrote about them after his trip to Sweeden. Finally, a few years back I was fortunate to take a course with Robin at Greenwoodfest, and he gave some pointers that inspired me to give them a go.
One big draw is that axing out snibbskål blanks is easy, or at least easier, because you don't have to take off the corners. When making a round bowl blank you should take the time to axe it into a roughly round form. In the case of snibbskål, you just leave the corners square and about an inch thick, as they will become the ears. When axing, bring down the corners of the blank first and then attack the remaining peak in the center. It comes together pretty quick. Robin even suggested that, despite the difficulty of turning the ears, the form is easier for beginners because it is so easy to prep.
There are several challenges when turning these bowls. One is that, for me at least, they feel best in the hand when the tabs rise slightly. Tabs that come straight off the bowl feel sharp and awkward and look out of place against the rising form of the bowl (see below). The underside of the ear settles into the web between your thumb and pointer finger, and a curved surface feels better than a straight one in that sensitive area. Once your thumb wraps over the top of the tab, the body of the bowl settles nicely into the cup of your palm. Done right, these bowls feel amazing when held with just one hand, secure and in control. But be careful; you can also take that rise too far. Too much rise and your thumb feels trapped or wedged against the rim. I also appreciate it when the tab is thin (about 1/4 inch or slightly less) and has a consistent thickness. I take it slow when refining the shape of that tab.
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| https://digitaltmuseum.se/021028341226/skal |
Of course, the exciting bit about turning these bowls is the ears. They are but a blur as they spin, and you have to take things slow. Especially when turning the upper surface of the tab, work from the edge towards the rim and take light cuts. Move too fast and your hook will catch or leave a gouge, like this:
"Skål" literally means "bowl," but is also a common toast when drinking, a bit like "Cheers!" As Robin points out, this hints at the long tradition of drinking from bowls (think cafe au lait bowls). With this in mind, I make these with a lip that curves in, or is a little "closed," to help keep the liquids from sloshing around too badly. Also, consider the thickness and profile of the rim; if you will be bringing it to your lips, he rim shouldn't be too chunky or sharp.
I have written about this elsewhere, but I have enjoyed charring my bowls these days, especially the insides of the bowls. Seems to me that you want the hydrophobic and hard surface where the foods or liquids will sit. Also, the velvety black surface visually sets off the food and makes it look amazing (especially yogurt and peaches.)
