with Drew Langsner

Make a Dough Bowl, Ladle, Spoons and Spreaders

In our wood carving seminars students learn how to make kitchen and table woodenware that was traditionally carved throughout the world before the advent of a prevailing cash economy. The woodworking techniques used for making our bowls and spoons are derived from Scandinavia, where carving with hand tools 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 carving axe or bow-saw. The form is developed and refined using a sloyd knife and various techniques known as "grasps." Spoon bowls can be hollowed with a gouge or a hook-blade spoon knife. Special spoon carvers mini-gouges, recently developed by Hans Karlsson, are also useful.

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 bowl adze, which can have a short or medium length handle. The bowl exterior is blocked out using a sloyd axe. Finish work is done with a spokeshave and gouges.

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

Tuition for the 5-day summer workshop is $750. 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 (Daily, 9-6 Eastern time)