I mostly carve spoons and scoops. I document most of what I do on Instagram, but I’m planning to use RU-vid to make reviews, instructional videos, or just videos of me carving things. When I started out I just wanted to hear about what types of tools people had and how they used them, so that’s my goal here!
I personally have landed on using hempseed oil- not many allergies, nice minimal smell, and after treating the wood and leaving it for about a week. You can test oils by spreading some on a plate and leaving it out until it hardens/gets gummy. cherry wood is my favorite- especially from a log that’s been sitting for a month or two, sealed on both ends with a latex paint. The texture is unreal.
Good question! No- as long as the stone is strong enough so that it doesn’t fall apart and smooth enough so that it doesn’t scratch the item you are burnishing. It’s possible to use other items that meet those requirements, like a deer antler, possibly some glass or porcelain items, the backside of a metal spoon bowl, etc… Just make sure whatever you are trying to use to burnish, you can easily hold, effectively burnish with and be able to achieve a good technique.
Great video, thanks. Nice spoon carving. I have this knife, and I prefer it to be hard to close rather than easy since it is slip joint and not locking. Good flexcut has one carving jack knife 🔪 that does not lock for the people who live in places that do not allow lock blades. They have other models that are upgraded. The new 2.0 models are a little better fit and finish. The new models open and close better plus contoured handle upgrade.
so interesting and great vid, thanks! not at point of making mine own wooden spoons, yet, but want to 'upgrade' my ikea ones and prolong their life for as long as possible. the finish isn't briliant, but a great solid beech spoon for the money. was thinking of sanding, but now, thinking burnishing would be best...or would it be better to sand and then burnish?
Hey there! I just looked it up and it looks likely that’s what happened. The original 162 had a circular curve, not a gradual steep-to-shallow curve. When I just just now looked up mora 162 on google, the “162S” showed up which looks like this 164. In this video I am reviewing what I believe was the second version of the mora 164 which was meant to be improved in several ways from the original design.
@@BradAllenWoodworkingCo Thanks for the reply! Yeah, mine says “162S”. I’m not complaining, but I have to say your older videos really sold me on the previous 162 being a workhorse, which I eventually leaned towards wanting after watching your reviews.😅 I guess I’ll just have to explore various hand positions to achieve the same type of efficiency. I appreciate your videos, learned a lot - thank you!
i`m ambidextrous, leaning on the left hand... so the double edged hook knives are a godsend for me, i ca use them in both hands and carve from multiple angles. to this day, my only hook knives are the 162 and 163 both double sided.
I just both! The Dante I have is smaller so better for smaller scoops like coffee scoops, the Petrograd is a more gradual curve so better for spoons. Hope this helps!
I would say you can burnish before or after oiling. If you are using an oil that polymrizes (hardens) try burnish soon after applying (don’t wait for it to harden/solidify) I have not worked with Bamboo but to my knowledge the fibers are pretty large and could be difficult to get a good burnished finish on
i have a brand new bamboo spoon that feels smooth when rubbed in one direction and like a porcupine cactus in the other. Sanding would just make it worse so do I just find any random smooth stone and burnish it down? This is not a craft of mine, I just don't want it to give me a splinter on my hand or in my food.
Bamboo is a tricky one- I don’t know how effective burnishing would be at getting rid of that protruding grain. If you do burnish I would try burning in the direction of the grain (the same direction that it feels smooth) Any smooth stone, marble or even the back of a metal spoon could be worth trying to burnish with. You definitely want the burnisher to be really smooth- like glass surface smooth.
Beutiful vid! I got a cheap spoon knife from Beavercraft...and i realy like the blade butvthe handke is way too thin for my hand...thinking of getting this Mora 164...
Glad the video was helpful! You will definitely find the mora to have a better handle than beaver craft. You could try adding to the handle if you like it- either with some sort of tight wrap / grip tape/ or glue wood and carve it down. Just a thought!
So it’s this no good for hard wood, 😮 sorry but I’m a novice just looking to get started at carving my own spoons and was considering the 164 and 120 as my first kit. What’s your thoughts on that? Thanks
Hey Daniel, really great question. There are a lot of woods out there and each type of wood has its benefits and downfalls so I say try carving anything, or whatever you can most easily source from around you. I use cherry wood because it’s easier to come by around where I live in Connecticut. I also usually carve it green or wet/fresh if you let a word dry out before carving and it tends to be pretty hard and brittle. Some people like that but I really enjoy Greenwood carving.
@@BradAllenWoodworkingCo Thanks for the quick reply. I have seasoned Maple and I'm having nothing but problems, it shreds like coconut husk, if that makes sense. LOL Green wood, that I didn't know Thanks. Cherry wood I'll look to see if I can get some of that where I live. Again thanks Brad.
I could see that happening. Dry maple is really hard, and seasoned maple like that might be too far gone. If it’s dry old branches that have fallen off the tree in the wind then it probably is too old. I really like to find my wood on the side of the road where they have recently done some cutting back, or at parks/hiking spots where they have recently cut back some of the brush or trees. Another great place can be golf courses, they usually have a ton of brush and logs. Just look for a branch/log that is straight with no knots. Like I said cherry is my favorite but birch can also be good, it’s a little softer.
I use wet sanding for finishing and then just some linseed oil. You’d be amazing with the finished results after a little elbow grease with that technique as well🔥🤙 also great video pal 👏👏👏
Just remember if you are using "linseed oil" make sure you are using 100% edible flax oil only. Boiled linseed oil (which 99% of "linseed oil" are) contains heavy metals and is toxic and never meant for use on surfaces that will touch food!
For the long run I would definitely recommend mounting the strap onto a flat piece of wood. It was shipped folded with which left a crease in the middle and if left that way would definitely cause issues.
I too started with the Mora 162, but have just ordered the RobinWood compound today. I found that the 162 was not a right fit for my liking so I'm hoping this will fit me better. Thank you for sharing your advise and taking time to video it. Much appretiated!
@@BradAllenWoodworkingCo I really hope so. I've begun carving a handle today so I can begin using it as soon as it arrives. If i like this one I might try other versions of the RobinWood spoon knives
I burnish with a smooth stone then use hempseed oil which I apply then wait at least a few weeks(the more time the better) before using. A beeswax solution could work well too, I have used cutting board oil/beeswax combo in the past.
Hello! I have the more 162 with Sharp Edge on both sides. And i always use pucjcuts, never the pullcuts. Im right handed.. it feels more natural to push for me. So i have been thinking om buying singelbladed 164 so i can get my finger at the spine for Harder cuts. But i see that i will have to buy the lefthanded to get the blade on the «right» side for me. Is this wrong? Should you always use the pullcuts? Any advantadges im missing?
Hey Tony! I think it is all preference! I also would say don’t totally exclude any type of cut from use, because as you develop your carving skills I think you start to rely on a variety of grips and cuts. You are correct with the left handed hook knife having the cutting edge on the right side. Hope this helps!
Love it I'll be ordering one iv got 2 other one's one's by American American crafters witch its a good wood eater but then I have beavercraft hook knife I wouldn't take that thing to a chicken fight if you know I mean..straight junk
