October 12, 2024 – 10AM- 4PM
Whittling a spoon from a branch is a great way to develop knife skills and awareness; it also opens a window into traditional, sculptural wood-craft, from toys to bowls to chairs to houses. We focus on skill and technique so that everyone can get comfortable with very sharp tools — which also reinforces the practice of all kinds of woodwork with all kinds of tools, no matter where the electrons come from.
We’ll work with two blades, one straight and the other curved, to make spoons. If time allows, there may be opportunities to try making other useful items like chopstix and spreaders, and to try working with a drawknife on a shavehorse. We’ll adjust to suit your skill level; if you’ve never carved before, a spoon can take all day; if you have experience, you’ll be able to develop technique, and examine your work and design strategies.
Demonstrations, examples and stories will highlight different approaches to carving, design, and woodwork in general. What they say is true: “if you work with knives, you’ll get cut.” We’ll have band-aids, but participation is at your own risk. Basic hand-eye coordination is good, as well as hand strength (can you open that new jar of peanut butter?) You’ll also need to be willing and able to follow exact instructions (for safety as well as for getting your spoon done!)
Over the course of the day and in follow-up materials, we’ll cover sourcing wood and tools, as well as ways to develop technique, design sense, sharpening, maintenance, and finish work.
Class size limited to ten people to insure individual guidance and instruction. Spoon blanks made from freshly harvested green wood, and all tools provided. Additional blanks available for sale after class.
Class will be held outside on our farm and in our open outdoor kitchen. A delicious lunch will be served from the wood-fired oven at Long Table Farm, and eaten off of Kiko’s wooden spoons and bowls!
