Chunky Eater

Robson Valley

On a new journey
Nov 24, 2014
9,959
2,672
McBride, BC
That's much more like what I'd pick up to eat some good camp stew with bannock.
Cold, wet, crappy day and I've got gloves on. Don't need an 8" spoon handle in my face.

Do you think of thinning the edge of the rim to make the illusion of more delicacy in the bowl wall thickness?
What will you use for finish when it's had time to dry?
 

Kepis

Full Member
Jul 17, 2005
6,860
2,763
Sussex
Do you think of thinning the edge of the rim to make the illusion of more delicacy in the bowl wall thickness?
What will you use for finish when it's had time to dry?

The whole thing will be very much more refined once its had time to dry, ive left it thick as its very wet at the moment, i don't generally treat my spoons with anything, i much prefer to let time, tide and food acids do their thing, the only time i will oil a spoon these days is if it is decorative rather than to be used and has some good grain features and colours.
 
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