Australian Wood Review - June 2018

28 Australian Wood Review

PROJECT

Axe work

A basic kit for green spoon carving is a chopping block,

a saw, an axe or hatchet, a straight knife and a bent knife.

If you feel comfortable using a carving axe, saw your branch

into around 250mm lengths. If you are new to carving cut

them longer to allow more room between the axe and the

hand you’re holding the billet with. Typical eating spoons

fall between 150 and 210mm in length but always leave a

little extra in case you have to navigate knots, and to buffer

for checking.

Identify the pith in the cut end and mark a line through

it. Place your axe over the line and lightly strike the back

of your axe with a wooden mallet or piece of discarded

branch. Only sharp light force is required, the aim is to

safely split the branch into two pieces.

Inspect each half for any knots or any other possible

issues, and only proceed with nice clear grained timber

with minimal defects. Next, remove the pith and the first

few growth rings from the split half, this is a critical step

that will significantly reduce the likelihood of your spoon

cracking or checking later on.

The half branch semicircle is now turned into a long

rectangular brick shape (photo 3). This is achieved by

taking two cheeks off the semicircle, splitting the bark

off and truing up the outer edge. This step may seem

unnecessary, but if you work in a methodical way and

keep the timber square to the eye, your spoons will be

more symmetrical.

Rule of thirds

Start to plan your spoon by measuring its desired length.

Mark the ends, then draw two more lines across the blank,

a third from each end (photo 4). From here you can

3. From branch to blank. A sawn length is
   split, then bark and side faces are removed
   to create a rectangular section blank.


4. On the top blank a 10mm sawcut defines
   the crank. The top of the central blank has
   been axed to induce the crank. The next
   stage shows the plan view outlined.


5. Showing the crank shaped top and bottom
   on a blank, and below an almost finished
   spoon with depth left in the neck to
   ensure strength.


6. Axing the back of the spoon.


7. Showing further stages in the marking
   out and shaping of an eater.


8. Take care when axing into the handle to
   not shear the side of the bowl off. Holding
   the axe up high gives greater control here.

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