I've been carving for maybe 15 years, probaly a lot longer since the early 90's? I cant remember, but maybe 10 years since I started on spoons. But regardless, I would say the best 3 things to study as a new spoon carver (or any sort of carver) is 1/ learn how to sharpen (remember angles) 2/ Read the structure in all the species of wood 3/ devlop a feel for 3D form
As any joiner will tell you, any cut into wood will work much more efficient if its skewed (blade at an angle to the direction of grain so it slices rather than snow ploughing and raising splits.
On those transitions on concave areas of a spoon, try cutting moving very slightly forward, but with a long sideway's slicing action, you cut the opposing fibres before they have time to open up into a split
On difficult wavy, quilty, tangly grain, take 6 or7 or 8 very light cuts instead of one heavy cut
Go as far as possible with each tool. By that I mean don't fanny about axing when you could do some splits, or waste time doing with a knife what you can do with an axe. I use a huge scorp to save time on bowls nowadays, the spoon knife does the fine finish that's all
Don't get into the "I must get this that and the other designer tools" mentality
Don't reject a spoon as a revolting munter too readily, sometimes it isn't instant seeing a good form in a particular piece of wood
Don't get precious with wood and don't be afraid to take risks
Oh yes, almost forgot, to develop strength in your fingers and thumb, carve spoons out of old wall studs. I do dozens, its also a good way to try different forms if you simply haven't got a nice log of cherry or apple to hand. LOL just yesterday I did 5 and experimented with SCORCHING what a carry on, the bowl was around 1 1/2 mm, caught alight and POOF the side of the spoon disappeared
Check out Jogges knife grips video series (on MORA's youtube channel) Its an education
