This weekend I finished my first spoon. I think it's beautiful. Handling it feels wonderful and it weighs nothing (7 gms!). It feels a bit strange in my mouth being wood and not metal. I designed it originally as a teaspoon but it's big enough for an eating spoon. It's one of the few practical things I own that I made myself.

Perhaps better described as a "found" art.

K oy

instablaster...

I know right! JB

Rope vises are cool too, there's also tong vises. Couple other types as well.

I'm not sure what size the chisel was. JB

Yes, green wood can crack (also called a check or split). I have used green wood and boiled the project just before completion (average an hour per inch or more time if you wish as boiling longer will not cause any problems), then when the project dries, complete the carving and apply your finish. I have not had my piece split yet.

It's called a beard and that and the grind or bevel differentiates a carving axe from a normal woodsplitting axe.

It looks like silver birch, its very common in the UK.

adze

In indonesia the tools name is kadukul/cangkul kayu

A quick google says the Bushcraft Show 2019 was in the UK midlands, near Burton on Trent

They did a tour of some of thr european mainland (the Netherlands for example) and then England. I'm looking forward to see what the filmed at the royal armouries in leeds (if anything). Pax

I had no trouble hearing the dialogue, it's easy when you focus on the voice.

Irritating.

Carving axe, bowl adze, bent gouge(maybe #7 30mm?), swan neck gouge.

Tea for me. And I do a LOT of that. Staring and thinking.

The lignin in wood has antibacterial properties. Additionally, wood surfaces tend to dry fairly quickly, so water loving microbes won't fair too well, and the fibers will contract as they dry meaning aerobic microorganisms can't thrive. Also, if you oil your wooden-wares they will be less apt to absorb water in the first place, and if you wax the exterior, the water will just bead off.

Brando is absolutely correct! I will add though, if you're still concerned, like if you've used a bowl or wooden plate etc for meat, wet it down, then rub some table salt into it and leave it for a bit. This will bugger up any remaining nasties, as salt will further absorb water from tiny microorganism bodies. Rinse it off with boiling water and you're good to go. I actually use this method to treat my wooden chopping boards once in a while. If you have plastic ones, you should use this a lot more often, especially the salt part, as the tiny cuts in the plastic cannot dry out like what happens in wood, which is why they harbour more germs. Wood eating utensils are actually a lot more hygienic than you'd think.

I would probably steer clear of laburnum or yew if the end use is eating utensils.

​@@TheMurlocKeeperA friend of mine used to just chuck his chopping board into his swimming pool.

Birch,

Correct. JB

I would like to give it a try, but I am actually more interested in making the tools he used. The carving bench with the wedges and pegs fascinates me and the custom axe sounds like a great blacksmithing project. JB

@@GoodandBasic the bench and tools were very cool

​@@GoodandBasicIts a fantastic bench. Has a really mediaevil ambience.

2:20am here in South Africa.

Use a leaf. :)

Wait until you eat off a plate you've made yourself.

This is my dad and he now uses an adze made by josh Burrell, a uk blacksmith

Lathes are for lathey people.