I'm having a go at carving a couple of bowls out of birch and want to use the traditional method of "seasoning" a kuksa when I finish so that I can use them for drinking from.
I've figured that these traditional cups must be carved from green wood, then boiled in salt water to help stop them splitting and finally finished with a vegetable oil.
Does anyone know more of the details ? How strong the salt solution should be, how long to boil them, how long to dry before oiling and if oil should be rubbed on or the cup actually soaked in it ?
Thanks
I've figured that these traditional cups must be carved from green wood, then boiled in salt water to help stop them splitting and finally finished with a vegetable oil.
Does anyone know more of the details ? How strong the salt solution should be, how long to boil them, how long to dry before oiling and if oil should be rubbed on or the cup actually soaked in it ?
Thanks