Friday 29 January 2016

Spoon carving tip.

I've been in the wood shed working on a few spoons and a new kuksa.
I had to curtail roughing out the kuksa due to my axe head becoming loose, the rest of the day was spent sorting out the issue. 
Now I have a few spoon blanks from green Apple I need to ask some questions.
These questions have come up within the spoon carving community lately.
Will I cook the new spoon in the oven to force dry it ? ----- No.
Will I be putting the spoon in a microwave to force dry it ? ------ No.
Will I boil the spoon in salt water ? ----- No.
Will I leave the spoon for a few days to day out naturally ? ----- Yes.
Will I pop a thin coat of food safe oil on the spoon once dried ? ----- Yes.




I have however made a small discovery.
Many folks in the past have asked if one needs to boil a kuksa in salt water once carved.
I have read that this is done with bur kuksa in Scandinavia and for the life of me I have no idea why.
Now, I have used a straight grained birch kuksa from which I drink my morning coffee for many years.
Recently I stopped adding sugar, you know why....
Any way.... after a while the coffee became very bitter.
I washed the kuksa, still bitter. One morning I remembered the boiling in salt water trick so added a small pinch of salt to my coffee.... 
hey presto ! 
No bitter taste !!!

Now, I wouldn't go boiling a straight grained kuksa as I'm pretty sure it would crack, but give it a try on your next bur kuksa and let me know how you get on.

Until the next time....

Jon Mac.


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