Just tried it today at a local event. Loved it and i want to learn more about it, any recommendations?
Woodcarving.
- Thread starter Steve_1975
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Like this?
It's called a shave horse, and the blades are called draw knives.
Thats it, and there were pedals to grip and ungrip the wood
Ah, good. Another one hooked on carving. Size: from apple cores and smaller to totem poles, from entire walls to house beams. Subject: what's appealing? sculpture, functional? Style: often of regional origins.
Finished or not, what did you work on? I wish you well. Carving tools: commonly, you get what you pay for.
Advice: do not give up looking for other carvers.
Later today, I will be using a 48oz log mallet & froe then a draw knife to tidy up a 40-pound western red cedar shake block which, I hope, will become a 24" x 12" feast bowl.
Finished or not, what did you work on? I wish you well. Carving tools: commonly, you get what you pay for.
Advice: do not give up looking for other carvers.
Later today, I will be using a 48oz log mallet & froe then a draw knife to tidy up a 40-pound western red cedar shake block which, I hope, will become a 24" x 12" feast bowl.
Getting into carving myself, especially carving bowls. Wouldn't mind some recommendations on carving gouges for bowl work.
Bowls: depends a little on how big a bowl. For 8" and bigger, a bowl adze (gutter or lip sweep) is the best roughout tool.
I use a Stubai Carver's adze, about a 7/75 sweep. My thoughts wander to something tighter (Granfors, for example).
So-called "spoon knives" are used to carve sideways to remove adze blade marks and to refine the shape.
I think that for the most versatile edges, I would ignore a dedicated spoon knife such as the Mora #162, #163 and #164.
That's not to say that they can't do the job but there are other designs which have broader application.
In the Pacific Northwest, these are usually called "crooked knives" which have many different shapes and sizes.
Kestrel Tool makes them all so here you can take a look:
http://kestreltool.com/index.html
I use a Stubai Carver's adze, about a 7/75 sweep. My thoughts wander to something tighter (Granfors, for example).
So-called "spoon knives" are used to carve sideways to remove adze blade marks and to refine the shape.
I think that for the most versatile edges, I would ignore a dedicated spoon knife such as the Mora #162, #163 and #164.
That's not to say that they can't do the job but there are other designs which have broader application.
In the Pacific Northwest, these are usually called "crooked knives" which have many different shapes and sizes.
Kestrel Tool makes them all so here you can take a look:
http://kestreltool.com/index.html
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