Just as we did not change our name to The Truth About Sporks last April, I have no plans on turning the blog into The Truth About Spoons. That said, it is what is front and center right now with regards to my knife use and it is truthfully a bit addictive.
My first attempt was a bit short in the handle for practical use, so I started again with a bigger piece of lauan. I wanted to make my wife a serving/stirring spoon for the kitchen as a thank you for the Mora 163 that she bought me for Christmas. The fact that carving spoons is fun had nothing at all to do with it.
Unlike my first one, I sanded and added a couple of coats of salad-bowl oil to it. Bill recommends
boiled linseed oil Danish Oil, but I didn’t have any handy and I have always had good luck with the SBO on my cutting boards and other food-contact items. It added a nice luster it is my assumption that this should work fine. If not, I will let you know.
When I asked if any of you were carvers in a QoD last March, Bill was the only one who stepped forward as having any significant experience. I certainly didn’t have any. But the thing I like most about TTAK is I am never quite sure what rabbit holes I will be diving down and where they will lead. I guess I have found another hobby.
Enough about spoons. Back to searching for content for tomorrow. As always, if you come across anything you think might interest our readers, please email email@example.com.
Have a great day folks.
Editors Note: I don’t know why I typed linseed oil. Probably because I was tired. Bill corrected me in the comments. I have used Danish oil, but for food-contact products, I have always used walnut oil or General Finishes Salad Bowl Finish. The former is always food safe (in fact you can buy it at the grocery store in a pinch though it is more expensive), and the latter is food safe once it has cured.
Sorry for the confusion.