Ash, birch and baked ash woods.

I I took some beautiful split mulberry wood and put it into a Rubbermaid container with a 1:10 vinegar water solution. Put on the lid and kept in my garage. Two weeks later, there’s a thin layer of white mold on top. A month later, and there are fruit flies and a thriving mold culture.

How are some of you keeping your wood?

I’m looking for a recommendation for a good hook knife to upgrade from a beavercraft. I saw some recommendations for Deep Woods Ventures for hook knives and they seem to have great reviews but would love any other suggestions. I’m okay with paying in the $40 to $90 ish range.

Also, what is your preferred stropping setup for a hook knife?

I'm curious about what woods others enjoy using for spoon carving.

So far, I've tried black cherry, bird cherry, crab apple, callery pear, maple, European buckthorn, and staghorn sumac.

I find maple the easiest to carve because its grain is regular and predictable, though it looks a bit plain. In contrast, I find apple difficult due to its irregular grain and tendency to crack, but the finished pieces are stunning—it's the prettiest wood I've used.

What are your favorite and least favorite woods to carve, and why?

I just made my first "stirring spoon" to be used while cooking... An I supposed to seal this it condition it before I cook with it?

I bought this kit a year or more ago to learn carving. It was by no mean beginner and has resulted in much cursing. But I finally finished it, and quite proud despite done imperfections. 😁

New carver here. I’m trying my hand at splitting some fresh plum logs to use for spoons and I’m having trouble visualizing the middle steps. I’ve got the log split (mostly radially) into largish pieces but now I’m now sure how to get it down into the right size for some spoons. If I keep splitting radially I feel like I’ll end up with little slivers. But I know that the spoon (thinking eating spoons here) will end up small so maybe it’s ok?

What’s my next step here?

Just cut some blanks from a fresh cut tree.

Love to bake ash spoons in the oven. The color changes, the texture becomes brighter.

I got a kit from Element Tools that came with a basswood blank. I snapped it at the neck when I was mostly done. So here is my first complete spoon, carved from pine. My only issue is that I have sandpaper grains in the bowl. Any suggestions on how to get them out and then smooth it again?

I made the handle and the blade is a new mora.

Hello fellow carvers. I am looking to purchase an Axe and I am unsure on which one to get. I am hoping someone in this sub can shed some light at the Axe options mentioned below and give a suggestion or maybe just their viewpoint.

Currently, I am looking at the following options:

1. Robin Wood carving Axe
2. Small Carver 01 from Kalthoffaxes
3. Gransfors bruk hand hatchet
4. The swit carving Axe
5. Carving Axe from H Karlsson Kelnsmide (currently not in stock)

Thank you

Anyone have experience carving Australian Tea Tree wood? I have plenty on my property and a few nice logs ready to go but can't find any info online regarding food-safety regarding the oils and general toxicity...

Two serving spoons and one eating spoon in birch. Have to sharpen the spoon knife to get cleaner cuts in the bowl before they are finished.