Carve a serviceable wooden spoon

Carving a spoon is always similar to making a scoop. Strictly speaking, a carved wooden spoon can be called a modified trowel. Decisive part of the spoon is the deepening of the spoon. It must absorb liquid food, hold it, bring it to the mouth and let it pour out.

Inspect wood and plan Laffe

Carving a spoon requires not only sharp carving tools, but also a "feel" for the wood from which the spoon is to be made. The course of the fibers and any acknotes and other irregularities must be taken into account. It should be selected as uniformly grown wood parts.

The shape of the Laffe can vary and depends on the existing Schnitzer skills in addition to the existing tools. Therefore, an explicit guide is just a rough guide. Of course, a hemispherical spoon is the highest aim of every carver. As alternative forms but also "excavated" flat floors can be carved with sloping upper side walls.

When planning the capacity of the spoon spoon, consider the area as well as the height of the surrounding edge. A width or a diameter of no more than five centimeters keeps the spoon ready for oral use. The edge height should not exceed two centimeters.

Suitable types of wood and their properties

Soft woods are easier and faster to process into spoons, but they are more susceptible to damage and can swell or shrink. Hard woody plants such as oak, olive, teak, palm and other tropical trees are sometimes very hard. The carving takes up to ten times longer than softer woods.

Ideally, the carver weighs and tries to combine a maximum hardness of the wood with a still good machinability. The following woods more or less meet these requirements:

  • maple
  • lime
  • hazelnut
  • pine
  • poplar

Another important aspect is the condition and shape of the wood. Heartwood from the center of the stem has generally grown more homogeneously. For sapwood parts or complete sapwood, the fiber direction must be strictly adhered to in order to achieve a usable permanent stability at all.

Tools

A spoon can be made with a sharp carving knife. Blade and handle should be slender to ensure the necessary freedom of movement when changing direction. The carving knife should have a hardened steel blade. When sharpening and sharpening, razor sharpness should be sought.

If the spoon is more filigree than just so usable, additional tools are needed. Ideally suited are spoon-shaped knives that have a curved blade tongue. They resemble a grappling hook in the shape of a blade. Hollow knives, which can be used above all to remove the "content" of the Laffe also serve well.

Seal and seal Laffe

So that the spoon does not suck in all liquids deeply during its life and remains more or less always damp, a food-safe seal is recommended. There are several tools for this purpose, which are deleted:

  • Food-grade finished coatings
  • shellac
  • Organic linseed oil without siccatives
  • olive oil

Tips & Tricks

With regular use, soak your spoon about every three months. The wood itself has antibacterial properties.

Video Board: Carving A Spoon in the Woods