with Drew Langsner

In this course you learn how to carve wooden spoons, ladles, and the large, hewn bowls that were traditionally carved throughout the world before the advent of a prevailing cash economy. 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 elegance, multifaceted form, and practicality.
Spoons are carved from tight grain hardwoods such as apple, birch or maple. Shaping begins with a small axe or bow-saw. The form is developed and refined using a 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 carved from almost any kind of wood; we generally use tulip poplar, which is ideal. The bowls are 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 and gouges.
Tuition for the 5-day summer workshop is $700. The tutorial (class limited to four students) tuition is $950. This includes use of specialized tools, materials, accommodations and meals.

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