OK, what you see here is a lovespoon companion. Don't ask your neighbor what that is, because I think I just invented it. At least until I can ask David Western if he's ever heard of such a thing.
According to me, a lovespoon companion is one of a pair of eating spoons carved from the same wood as a lovespoon and with the same basic bowl style. The names of the lucky owners will be kolrossed into the flat of the handle.
And the handle is the issue before us today. This handle is, to my eye, rather clunky.
I've about got the bowl where I want it, though I'm still not totally satisfied, but I'm really not pleased with the handle. I don't like the transition from bowl to handle either from the top or the side. The top view, I think, can be "handled" (har, har) by making the transition thinner. I don't know what to do with the side view. You have to leave more wood there to keep the bowl and the handle from parting company, but I don't really like the way it looks. Also I think I need to introduce some curveyness (that's probably not a legitimate word) to the profile toward the end.
So what I'm asking my Gentle Readers (yes, BOTH of you) is to give me some suggestions (constructive, please; if I want abuse I can go back to work) about how to improve the handles of my eating spoons.
And what are the prizes, Johnny?
Nothing, nada, zip. Just the satisfaction of having helped an addled wood carver in need of a kick in the creative behind.
I'm looking forward to seeing your suggestions, so don't hold back.
Next time, back to the lovespoons. Until then, let the chips fly!
Posts
Well, I hate offering constructive critisism because I hate coming off as a "preachy know it all" The spoon looks fine to me at first glance. They question is how does it "feel" in your hand if you grip it with 4 fingers? ( no one eats that way I know, but maybe that could give you a starting point.) Like you would grip a fishing pole or hammer. Anyway, Cutco knife company is famous for making "ergonomically comfort grips" for their spoons and knives. And they look good too! Then again...I want to make this clear....I don't carve spoons so I DON"T put any weight in my advice. It will ultimately come to what you want.
ReplyDeleteAs far as I am concerned, you don't need to go much further. I think I see what you mean about the "clunky" aspects, but smoothing that little rise on the side view of the handle would help with that maybe. The back view takes away the clunky look. The taper from the handle to spoon back is more aparent. What about making the taper a bit more concave on each side? Not enough to leave a ridge, but just a little. This is kind of like the master blacksmith asking the coal hopper for advice.
ReplyDeleteEthan, I actually "sold" Cutco knives back during my misspent youth for about two days, after which I decided door-to-door sales wasn't for me! Great knives, though. The nice thing about the question I asked though, is that you don't have to be a carver to answer it. All you have to be is a spoon user, and that includes just about everyone over the age of one. Both you and Richard qualify for that, don't you? :)
ReplyDeleteRichard I think you might be right. I'll do a little sketching and see what I can see.
Please don't hesitate to give me your opinions just because you don't carve the same things I do. Everyone has an opinion, and I'm willing to listen.
Bob
Bob, Find a silverware spoon that you like the side profile of and place it flat on the table. Then look at the side profile. I think you'll find that there is a specific profile to defines the transition. There will be some "flow" in the transition. I doubt it will be a straight tapered transition. But I think your spoons are great. I know, I wouldn't try to carve them.
ReplyDelete