Cherry eating spoon- axe work and knife work Part 2
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- Опубликовано: 9 июн 2019
- Due to the unfortunate outcome of Part 1, I felt I owed it to you fine folks to re-record a video showing how I process a billet of wood into a 90% finished spoon. The Cherry spoon I roughed out in this video will dry for a few days and will then be ready for finishing cuts.
Again Sean another great video. This one held together.. I admire your classic style, a pure artisan. A pleasure to watch and learn from. Keep em coming, ..... Failte
Thanks so very much. I’m not sure I deserve such praise but I’ll try to keep sharing what I know as long as there are folks out there who are interested.
Cheese, I take a hundred cuts to accomplish what you do in three. Thanks for the inspiration and motivation to get better.
You’ll get there!
Been a couple of years since I did a spoon, but you have inspired me. I love the sequence of your axe work and the nice transition of the bowl to handle. Thank you.
Suzanne Deardoff you’re quite welcome. It’s always a pleasure to share what I do with such amazing folks. People often forget that we didn’t always rush to WalMart to buy what we needed. We used our hands to make what was necessary. It’s always refreshing when someone appreciates the old ways of life.
@@HuronSpoonCo . very nice job I subscribe greeting fellow spoon carver from UK England near London 👍🐾🐺
Feels like carving alongside you. Thanks man!
This was very enjoyable, thanks Sean.
I hope you are well.
Sean
STiR Woodcraft thank you Sean. Hoping to be back at it at some point
Was this a greenwood billet?
Absolutely. All my spoons are carved while the wood is green.
Hi, thanks for the great video.
It's really good for me to understand the steps of working and all so I get a feeling for the handling while working with the axe.
Anyway I have a question reguarding to your knife. Can you tell me what knife you use? Or if you know where I get a good quality knife?
My second question is about the wood. Is cherry a really soft one? Because I use a birch tree one. It's really hard working with that.
Greatings from germany
(sorry for my bad english... hope you'll understand :D )
Hi there! Thanks for your comment. As for knives, I use many of them which vary in price style, and quality. I plan on filming a video series soon which will go over the tools I use most. If you’re just starting out, I would suggest trying out the Mora 106 Sloyd and the Mora 164 Hook Knife. These are low cost, decent quality tools that will serve you well while deciding if this hobby will become a long term thing or not. As for wood varieties, Cherry is one of the best for spoons, in my opinion. So is most Birch actually. But they’re only pleasant to carve if they’re pretty fresh. If they’ve been seasoning awhile, you won’t have as much fun carving them.
Great video!!! Your ax skills set the bar! What angle is your cutting edge set to??? I have to regrind mine.
linda austin-morin thank you very much. I believe it’s around 30°
Thanks
linda austin-morin you’re very welcome
I love this video bro, thanks for going through the steps! Do you have a finishing video...the final touches after it has dried after a few days??? Also, I was thinking...you should petition Pepsi to sponsor you! 45 minutes of watching a Pepsi advertisement...I think I had two Pepsi's while I was sitting there and I didn't even know it! ...hmmm! :)
I’ve been wanting to film a decent finishing video. The only difficulty lies in the fact that I shoot start to finish in a single video and finding angles that will work for the entire process is difficult.
How do you get those "v" notches in your chopping block? Those are brilliant.
Thanks Chris. These were made with a chainsaw when the log was cut for the carving stump.
I wondered that too.
I've just done some in my super hard chopping block with a chisel and mallet. Took a wee while but super nice.
I'm just carving the spoon for a year. My axe skill still not good. How long you do the carving?
Apichart Bunyapiradee axe skill is something that develops over time. I’ve been carving for about three and a half years now and I’m sure in the years to come my proficiency with the axe will increase even more. Practice and making sure you have a nice sharp axe with proper edge geometry will go a long way toward better results.
@@HuronSpoonCo Thank for your advice.
You’re very welcome!
HuronSpoonCo Would you consider doing an ax grind video?
Could you go over how you made your chopping block?
linda austin-morin I don’t have the steps committed to memory but in order to aid my fellow carvers, I took plenty of photos and uploaded them to my Facebook album titled “Standing Carving Stump”. If you have access to Facebook, I would encourage you to take a look since every photo is complimented with detailed explanations.
I couldn’t find your Facebook page
My apologies. Look for Sean Hearn from Auburn Hills, Michigan
HuronSpoonCo must be me, but can’t find your album standing carving stump
I just double checked and it looks like for some reason that album was set to Friends Only privacy. So sorry for the mixup! You should be able to find it now.
what are the notches on your chopping block for???
thank you
Wil
They’re for bracing the spoon blank in so it supports the work from the side opposite of the axe work
@@HuronSpoonCo thank you
You’re very welcome!
What brand and model is your saw? I have a little Opinel but it's too small.
TheRealDrJSquared it’s a Japanese folding saw: the Silky Gomboy
Where did you get your saw?
Never mind. I found one on EBay cheap!!!!
It did not break this time yayyy🙂🙂😁
Hailey 05 I was kind of glad the first one did. Proves that there’s a slight element of luck to carving a spoon.
Yeah