Australian Wood Review - June 2018

http://www.woodreview.com.au 31

7–8mm, this mirrors the top lip and ensures a nice and
comfortable mouth feel.

Once you are happy with the inside of the bowl change
back to your straight knife and thin down the back of the
bowl. Proceed to finish carving the handle, removing as
much timber as possible without compromising strength.
When you’re 95% finished, it’s now time to stop carving
and allow your spoon to completely dry or season.

Seasoning usually only takes one or two days (photo 12).
To finish carve the spoon remove any sharp edges, and
note your blades need to be razor sharp in this step to
achieve an overall nice knife finish. Lastly, apply a light
coat of a food grade drying oil: linseed, walnut, tung or
sunflower oils are my preferences.

Regardless of your woodworking journey I encourage you to
try spoon carving. There is something immensely satisfying
about taking a branch from your garden and turning it into
a useful object within hours, utilising only few tools in a
dust free, quiet and transportable woodwork style.

Spoon carving has much to offer the pondering
philosophical woodworker and designer. I can safely say
you are only as good as your last carved spoon, and your
last spoon is never good enough, and that will keep you
hungry for a lifetime.

Photos: Barton Chesworth

Barton Chesworth is a green woodworker and spoon carver who
lives in Brisbane. Email [email protected] or see
Instagram @bartonchesworth

13

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