Fine Tuning the Blank with the Axe

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1. I'm foreshortening the perspective on the design, especially to see if the design is straight. MY bowl will be asymetrical. As a kitchen spoon for saucepans the corner on the bowl will allow the spoon to get into the edge of the pan, although it does make it more suitable for a right-handed person.






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2. In this sideways view I can see the degree of crank in the design. I'll remove more wood from the back of the handle and the top of the bowl to create a greater crank in the finished spoon.

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3. By making some stopping cuts with the axe at the back of the bowl I can make some axe cuts along the length of the stem towards the bowl with less worry that the split will run into the bowl itself, although I still need to be careful. Such stopping cuts could be done with a saw instead of the axe as an alternative that may be more controlled.


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4.So, here I go with some axe cuts against the grain down the side of the stem.










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5. аThe blank is starting to look more like the final spoon now. I've used a Japanese Hassunme cross-cut saw to create the end shape on the bowl. The Hassunme saw leaves a very fine, clean cut and is a pleasure to use.




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6. The spoon blank is now nearly ready to move from the axe to the knife. Choosing when to do this is always a matter of personal choice and to some extent risk. The axe removes wood faster but in a less controlled way than a knife, so ideally the closer to the finished spoon shape you can achieve with the axe the better, but of course it only takes one misplaced hew...




Next: Carving with the knifeа

david@spooncarving.org.uk ай David Knight 2017