Beiträge von Brian Thair

    I have been a member of the WCI forums for many years.

    At the top of the forum page is a bar to click on which has many pages of carving information, patterns included.

    I, too, am trying to watch a video and carve at the same time. Very difficult.

    I can't get my translator app to work the other way and change my english into german. Sorry about that.


    We expect carving wood to air dry about 2-3 cm thickness per year (outdoors, in the shade).

    Painting the log ends with paint or glue slows the end drying and slows the cracking but you maybe cannot stop that.

    Maybe I can cut off the cracked ends, other times, I don't care and carve through the cracks.

    I like that fish. I most like the little carvings like the turtle. Interesting details to look for.


    Look at all the different kinds of Canadian west coast totem poles. Those logs all crack in the weather.

    Our First Nations ignore that and carve right through it. Little poles, like fence posts, crack sometimes, too.

    I watched that documentary twice with the sound turned off so I could concentrate on the visual.

    He used gouges and a lip adze for certain. You can see them. The bottom, which becomes the back,

    is the same action as carving dishes. He does what I do. There's an example of mine in the Showcase forum.

    I can see how he did some of it. He started with a 1/25 or 1/30 straight chisel gouge.

    For a very brief moment, we see him using a "lip adze" which has upturned corners and sides to cut across wood fiber.

    The pattern in the bottom makes me think that he drilled out a lot of wood with a Forstner or a spade bit.

    Then, he would have used the adze to cut away the webbing between holes for the patterned surface.


    He used a very hot high intensity light source which is a fire hazard. In this day and time, LED would best.

    Welcome. I have carved some dishes. There is one in my avatar. The two curved knives = crooked knives

    are actually farrier's hoof trimming knives. The little hooked tip, properly sharpened, is ideal for carving

    the inside of the dish. Always do the outside first.


    Very small dishes are very difficult to carve well. Inexpensive tools are usually very difficult to make "carving sharp."

    I can see from your picture that your tools are not sharp. They should cut shavings like glass.


    I suggest that you put this little dish aside for now. Make all your tools carving sharp if you can. Test in this wood.

    Carve a dish maybe 4 times or 5 times as long as is the little dish. To avoid long splits, first make a stop cut.

    Then you carve towards that so the splits cannot go past the stop. Over and over again.

    Tom Lafortune is a very accomplished First Nations wood carver of totem poles and smaller things.

    He says: " We never make mistakes, we make modifications."

    Perhaps that is universal among carvers? This is such a fine example.

    Clean straight carving wood is very cheap here, $0.50/kg or less.

    I practice. Probably think about a carving at the same time.


    Not any carving, just make chips for knife and adze control.

    Control is what we all want.

    Make chips. Watching very good carvers with very good wood is not much help.

    This depends upon the style of wood carving that you like to make.


    How is your English? "Carving On The Edge Festival" is done for the year.

    There are 5 very good videos on wood and carving tools to watch.


    For me, there are many master carvers in the Pacific Northwest.

    Tom Lafortune, Dempsey Bob, Gordon Dick, Keith Kerrigan and others that you will see with a Google search.

    Many of the famous families are inter-related: Reid, Davidson, Edenshaw, Hunt, Seaweed, Martin, Neel.


    One very distinctive style of wood carvings are the opened logs done by Giuseppe Penone.