Club Spoon

Kepis

Full Member
Jul 17, 2005
6,834
2,730
Sussex

Robson Valley

On a new journey
Nov 24, 2014
9,959
2,668
McBride, BC
There's great value in spoons such as that thick-handled gem.

If you take the time to make your own pasta dough, you're pounding flour into an already very stiff dough.
As much as you can add. That's what the handle is for. It's also best for other stiff dough like pizza or cookies.
The paddle end will break your wrist.
Next, the off-set bowl will be a better scraper for turning out the dough than a conventional symmetrical spoon.

Almost enough to make me want to crib the design and carve one like that, in birch.
I'm thinking at least 7/8" diameter handle.

After 70 spoons and 30 forks, I went on to carve other things, believing that I'd never care to carve another spoon in my life.
To you sir, you've just about broken my resolve with this one.
 
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Kepis

Full Member
Jul 17, 2005
6,834
2,730
Sussex
That's a corrie fisted one Kepis :D
Sounds like it was hard earned though.

M

It was a tough carve for sure, grain would run nice and straight and then just dive off or in, makes life interesting I guess, its still a bit thick in places but hopefully it will dry sufficiently overnight for me to get it thinned out and finished tomorrow, then i start on the next one from another gnarly bit of sycamore, or i might just grab a piece of cherry and have an easy Sunday. :D
 
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