Many spoons have headed off to good homes, so I don't have pics of them all and it is hard to put them in order now.
Anyway, here are some of my spoons to date, listed most recent to oldest.
Last update, 1/13/17
|Gave this one to Oliver Pratt|
14.2 (note: comparing the 2014 spoons below with 2017 spoons above is really interesting. Lots of changes have been made in the last three years!)Rhododendron, kolrosed with green milk paint, tool finish, soaked in flax/wax for 8hrs. This was a dream to carve. Love that wood. Need to be sure to incise lines that are deep enough and wide enough to take lots of pigment and survive the scraping afterwards. (note: don't scrape! sand or burnish... You need the wood fibers to close up to keep pigment from dropping out.) Also, lines that run parallel tend to push its neighboring line closed, so don't make them too close. Cross hatching works, so do it. Also, shallow engraving picks up a lot of pigment, so you can use that. Any engraving should happen after the kolrosing, so pigment does not get into the engraving.
14.1Apple, kolrosed with green milk paint, tool finish, soaked in flax/wax for 8hrs. Apple is really hard to kolrose. Might be better for engraving only, though I should try to kolrose apple again once I get a thimble to protect the "steering" thumb. The cross hatching worked surprisingly well on this. Watch out for changing grain direction on a surface being kolrosed. If you are finishing by scraping with a knife (rather than sandpaper) it makes it tough to remove the excess pigment and reveal the lines. Maybe just sand rather than scrape? The bowl turned out a bit too deep; my lip can't quite reach the bottom. The thickness toward the back of the handle is nice, but it starts too late, and there does not need to be that much material.
Apple tasting spoon
Apple, (I think?), tooled finish with daisy inscribed, soaked in warm walnut oil and beeswax for about five hours.
Apple, tooled finish, soaked in warm walnut oil and beeswax for about five hours.
Daisy Mae's Eating SpoonMaple, tooled finish, chip carved and kolrosed, soaked in walnut oil and beeswax until no longer buoyant.
Spoon Swap Spoon
Apple wood, soaked in warm walnut oil and beeswax for 10 hours until no longer buoyant. Given away as part of the International Spoon Swap in January of 2014.
The beech tree really chose the shape and size of this spoon. (Which reminds me, I should really shoot my spoons with an object for scale!). It is like a little serving spoon, maybe six or seven inches long. I was baffled what someone would do with it, until I showed it to my wife and her mother and asked them what they would do with such a spoon. They replied immediately, "Its a 'taster' for tasting soups and sauces." Brilliant!
I also decided to kolrose this spoon. Prior to this my kolrosing has been limited to stab-mark stars, like those on the Wedding Spoons below. But I finally decided to give my new kolrosing knife a go. Del Stubs at Pinewood Forge makes these. I gave it one pass on my practice board and fell in love. It turns on a dime and makes a nice wide incision with relatively little effort. So, rather than practice, I just dove right into marking up my latest spoon. The beech wood is so lightly colored that I thought kolrosing would really show up nicely, and it does. I drew the design on first in pencil and then roughly traced with the knife. I did not "seal" the wood prior to etching, so I had to shave off the surface with one more pass of my knife when the design was done. For the most part that did not hurt the effect, though it did nearly obliterate one leaf that I did not incise deep enough. Love the effect!
So, here is my first "taster" spoon. Beech, kolrosed, and then cooked for an hour in walnut oil and beeswax at warm temp. Saw lots of bubbles when it went in, less when it came out.
Spoons celebrating love, but not Love Spoons in the Welsh tradition. My long time pal Andy married his girl Michelle, and to celebrate their union I made this pair of spoons. Apple wood from the tree taken down behind the Johnston dorms at Dana Hall, cooked at warm/low-ish for two hours in walnut oil and beeswax. Engraved and kolrosed. The apple wood darkened just a bit through the oiling process to a lovely warm color. The heartwood on the apple is also so striking. I love working apple. Easier to work than cherry (which is also lovely, but tough!).
Cherry spoon with two-tone handle
One of my favorite spoons, for a lot of reasons. First, since it is cherry, I was able to thin the bowl down considerably, so that after firing it went translucent. I also experimented with putting a bevel on the top and bottom of the handle. I like the way it catches the light, though next time I may do without the bevel on the bottom as it feels a little unstable when holding the spoon.
I also really like the faceting I was able to get on this spoon, including lining up all the cuts on the bottom of the bowl into rows. Will ware nicely I think. In addition, there is a lovely red stripe in the wood that you can see in the last photo here. Unfortunately, the spalting went very dark after the spoon was fired. Firing is not working well for me so far, and I think I will just dip my work in oil and not let it sit so long. The firing also caused the green undercoat to come through the top salmon coat of paint, which dulled the salmon color considerably. Still, I really like this spoon!
Beech serving spoon with blue handle
Getting the bowl pretty thin these days.
Cherry spoon with finial
Another of my favorite eating spoons, the bowl is not too deep and very smooth. Cherry is very hard but lets one make fairly delicate spoons. Pretty sure this one was cooked in walnut oil and beeswax.
The curve in the handle at the end turned out more severe than I had anticipated, but it feels good tucked between your thumb and finger. Possibly the stem of the spoon is a bit too long. It is hard to choke up on a spoon like this. As with the kolrosed spoon above, I really enjoy the facetted effect of the chamfers as they join the bowl.
Spalted Birch Spoon with kolrosing
This is one of my favorite eating spoons. The bowl depth is just right, and there are no curves in the bowl that are too difficult for your lip to get into. The wide handle is also a joy to hold, and the crank is not too severe. I like the kolrosing (incisions that are then rubbed with finely ground coffee, as opposed to coal), but I see that a lot more could be done with such a technique. Imagine using pigments instead of coffee!
Hannah's Special Spoon
About the size of a tea spoon, it has a nice curve to the grain. It is carved with the bowl of the spoon cutting toward the pith of the branch, so that the rings of the branch converge at the center of the bowl. Beech, I believe, soaked in flaxseed oil at room temperature.