Tutorial: February 13-17 (1 opening)
Tutorial:
Feb. 27 - March 2
Weekend: Carving Spoons and Butter Knives. April 28-29
Weekend: Carving Split-log Bowls. May 5-6
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 (handcraft) 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.
Tuition for the
4 student tutorials in December and February is $1050. Tuition for the
Spring Weekend courses is $425. Tuition includes use of specialized tools,
materials, accommodations and your 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
Country Workshops Home Page
E-mail:
Drew Langsner
Phone:
828-656-2280 (Daily, 9-6 Eastern time)