11/04/2025
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Just to add some clarity to yesterday’s post- When I talk about removing very little material during finishing cuts, here’s what I mean. This is a typical amount of waste removed when I’m finishing an eating spoon that’s been roughed out and left to dry fully. The aim is to just skim every surface, carving away only the necessary amount to improve the finish and even out any height spots or inconsistencies.
This isn’t the approach everyone uses and I know some people leave spoons thicker to allow for wood movement while drying. Climate and relative humidity can be a major factor in warping (as well as wood selection). In my situation, roughing to a nearly finished state, allowing to dry fully, and then making very minimal finishing cuts works better than any other method.
It’s not the only way to carve a spoon but try this method and put the results side by side with spoons that are finished while still green, then see which one provides the better finish. Finishing after drying will give you a better finish 100% of the time. Those of you greenwood spoon carvers who aren’t satisfied with the mouth-feel or visual appearance of your finish- this would be the first piece of advice is give, assuming your sharpening game is tip top.
