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Cool beans on that.Robson Valley wrote: I was carving the spoons and forks a dozen at a time.
Preheat your oven to 325F. You need cake racks over a big sheet pan.
This finishing technique takes advantage of Charles Law of gas physics.
Namely, that hot gases expand and cooling gases contract.
Slather the woods with the veg oil of your choice. Slop it on, lay them on the rack over the sheet to catch the drips.
Into the oven for no more than 3 minutes and 30 seconds by the clock.
4 minutes and they begin to cook like french fries.
Take them out, let them cool.
In the oven, the outer wood air was heated and expanded.
I expect that you will see bubbles on the oil.
Out of the oven, the remaining wood air contracts and sucks the oil down into the wood.
1. Unless you reheat the wood to 350F, the oil won't move.
2. It can't go rancid because the oil _replaced_ the air/oxygen.
3. You can't wash it off.
4. It won't come out in boiling water/soup.
5. Soup juice can't get into the wood to decompose and go black like the bottom of your compost bin.
It will be fun to check out Kestrel tools.Robson Valley wrote:One of their key concepts is what I like to call the "Kestrel Constant."
This describes the handle diameter such that you don't have to squeeze with a death-grip,
which is tiring.
Palm up, gripping the handle, the tips of your second and third fingers should just touch the fat ball part of your thumb.
I used a batch of spoons to learn that I need a 7/8" handle. I can make do with 3/4" but 1" is too fat.
Carving: Any neighbor that can spare a 1" x 16" branch from some fruit tree?