It's how I do it. Easiest way to work with seasoned wood. Thanks for the vid.

Little suggestion could be to have a jig set up ether side of the blank so that the piece you have screwed in can’t move left or right ... at least that way you can put as much force as you like on it without it moving ! Love the vid !

If you start in the middle of the spoon bowl removing waste will be a little easier. Another thing that helps is if you round off the back of the bevel where it meets the body of the gouge I find it makes the tool a bit more versatile . JMHO of course.

I've been carving spoons for about a week. I found a couple of my great-grandfather's antique gouges in the basement, cleaned them up and sharpened them to shaving sharp. They hog out a spoon bowl in 5-10 minutes. I was originally going nuts over which spoon knife to buy from which maker, but I'm sticking with the gouges. Especially, since I'm only using seasoned wood at the moment. Maybe, in the future, I'll get a nice spoon knife. But right now, these do the job very well.

Great video! I need all the tips i can get when it comes to spoons! Thanks for sharing and stay blessed

Woodcraft hamster another way using gouge is to hold near bottom have it straight then curve as you press down I do that while holding my job never had issues cutting myself thanks for upload 👍❤🐺🐾

You are the best! Thank you Hamster!

My preferred gouge is a curved 8-35. The curved shank will get you into deeper work such as bowls and cups. I find the # 8 is a more aggressive cutter than the # 7 and to me that's a plus.

Thanks Hamster for great tip. I am looking at different types. I see Spindle gouges, Roughing gouges, and Bowl or Bent gouges. Which would you recomend. Cheers. (Subbed)

where can we purchase?Marc

Can you pop a link to the gouge maker please mate, thanks

why not use the right tool for the right job, with the right material?