What you'll need
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How to make it
Wear a cut-resistant glove on your holding hand and always carve with the blade moving away from your body and fingers.
1Draw the spoon
Sketch the top view and the side profile on the blank. Keep the bowl about 2 in wide.
2Saw the rough shape
Clamp the blank and cut close to the outline with the coping saw. It saves an hour of carving.
3Hollow the bowl
Put on the glove. Pull the hook knife across the grain in small scoops, working from the rim toward the center.
4Shape the outside
Use the straight knife with short push cuts, always moving away from you. Carve downhill with the grain so the wood doesn't tear.
5Thin the handle
Carve the handle down slowly, checking from the side so it stays strong where it meets the bowl.
6Smooth it
Take fine slicing cuts for a faceted finish, or sand with 120 and 220 grit.
7Oil it
Rub in mineral oil and let it soak overnight. Stir a pot with it tomorrow.
Edie's tipStrop your knives on leather every 20 minutes. Sharp knives need less force, and less force means fewer slips.
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