kolrosed mountain ash

 

Playing with some kolrosing! I'm using the point of a regular small straight knife for this, and it is working alright. The powder I used for color this time is clove. 

indian hawthorn

 

A new friend named Margaret suggested for my spoon-carving pleasure some really hard wood pruned in the past year at her property near Oceanside, California. She said it was hawthorn. I thought that was unlikely because I have only known hawthorn to grow up north. She later found pictures online and it looks like it is an indian hawthorn, which is different from the English ones I know. The wood carves much differently, more like cherry, and the color is similar to cherry as well. This one I allowed to go longer in the toaster, so it got quite dark, and obscured the wood grain patterns. I made three small lines by kolrosing on the neck, which can barely be seen after the toasting. The shape of the bowl is inspired by the spoons of Adam Hawker. 

I've been playing around with how to soften the sharp corner on the back of the handle for the comfort of the hand. In this case I made an angle cut all the way along it and carried it into a facet curving to the edge of the bowl. I'm quite happy with how that worked out!

service berry

 One day Andre was cutting down a biiiiiig service berry next to the cheese room. He couldn't help but think of Davis, the spoonmaker, who was always looking for new wood to carve into beautiful spoons...

So I roughed out a blank from this wood, having a certain design for the handle in mind inspired by many metal spoons I have enjoyed with this upward swooping end. Then it dried out and sat and sat until I retrieved it on my sport visit back to the San Juans in the end of August. Sometimes it just comes as a surprise when these spoons come into being. I was really happy with how this one came out!

olive ladle

I harvested this olive from a very old tree on Lilac Road with my friend Kendra just before moving on from the place we were living together. She helped me out in a time when I had nowhere else to go. This spoon I made in gratitude for what she gives and reverence for who she is. My hope is that it will serve her well in her kitchen, serving many nourishing soups to many smiling friends.

Here it is next to an eating spoon for size comparison.
 

sturdy alder

This compact eating spoon is made from alder from our family land on Orcas Island. It is now in the hands of my brother Learner. This one is completely knife finished, which is unusual for the bowl of the eating spoons I carve. I think this is the first one on which I carved the spine ridge. It is a very sturdy spoon, which matches my brother's sturdy character.

 

red shank

This unusually colorful wood came from the place of a friend who had me out to work with him and visit this summer. The land is near Anza, California, East of Temecula. Red shank is one of the dominant native shrubs there, and some of the ones near the house of my friend Randy are quite large, which makes for good spoon wood. The trunk I selected was partly dead, so I figured it was more expendable than the more vigorous parts of the plant. Fortunately the dead wood added huge amounts of character and beauty to this spoon! Some large cracks remained when it was complete, and I filled them with red brick dust during the curing, hoping the cracks would close and seal the dust in as they cooled. The idea came from my recent experience with kolrosing. What was most surprising and remarkable to is the 'curly' quality of the wood revealed int he bowl once sanded. Like waves in the wood. Gives the wood a whole other dimension.

 

orange cooking spoon

While living at Collin's place, Hawk'in'eye Haven, I met a neighbor who hired me for some work on their land. The day I met Rick he was cutting some orange wood, and he said he would bring me a good section for making spoons. He commissioned one out of this wood for his mother Joan, who requested a long-handled spoon for stirring. The wood was delightful to carve and the spoon came out beautifully! I've decided to leave these serving spoons I'm doing these days unsanded, which we call knife finished. It is less work and is sufficient for a spoon that does not go in the mouth as often. If the knife can get the surface smoothe it will actually stay more smoothe with a knife finish than a sanded one.