with Drew Langsner

In these courses you learn how to carve wooden spoons, ladles and hewn bowls similar to those that were in use throughout the forested world before the advent of mass-produced kitchenware. The woodworking techniques for our bowls and spoons are derived from Scandinavia, where carving kitchenware was common during the long, dark winters. The designs that inspire us today have evolved over many generations and are noted for their elegance, multifaceted form and practicality.

Spoons are carved from tight grain hardwoods such as apple, birch, dogwood or maple. Shaping begins with a small axe or bow-saw. The form is developed and refined using a flat-beveled sloyd (hand craft) knife and various techniques known as “grasps.” Spoon bowls can be hollowed with a gouge or a hook-blade spoon knife.

Hewed bowls can be made from almost any kind of wood, but the softer varieties are generally used. We generally utilize tulip poplar, which is fairly soft but has fine, close grain fiber structure. The bowls are initially hollowed with a curved adze, which can have a short or medium length handle. The bowl exterior is blocked out using a hewing hatchet. Finish work is done with a spokeshave, chisels and gouges.

Drying woodenware made from fresh wood is covered in the course, along with food-safe finishes. These courses are recommended as a prerequisite for Jögge Sundqvist’s August 23-28 workshop Swedish Sloyd Craft.

Tuition for these 4 student tutorials is $925. This includes useof specialized tools, materials, a private room and meals.

For a preview of the bowl carving techniques used in this course, go to Drew’s bowl carving tutorial that originally appeared in “Woodwork Magazine.” Drew’s latest work can be seen on his web site: DrewLangsner.com

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E-mail:
Drew Langsner
Phone:
828-656-2280 (Daily, 9-6 Eastern time)