- A piece of wood. Walnut is used for this tutorial, but any hard wood will do since they carve very nicely and can withstand pressure on the handle, which means they won't snap.
- Carving tools: carving knife and spoon gouges (which can be purchased at Lee Valley).
- Sandpaper of various grit size (320, 180, and 120 grit).
- Wood rasp (nice to have, but not necessary).
- Small rag and food-safe oil.
I suggest not carving too deep right away — a spoon doesn’t need to be very deep if you plan on just using it as a stirring spoon. If it’s easier, you can clamp down the spoon to a table and carve away with the gouge. Or just hold the spoon with one hand then slowly carve away with the other.
Note: the blades on the gouges are extremely sharp, so be careful (and prepared for a few nicks and cuts).
Carve away with your carving knife on the side and back. Save working on the handle until the very end.
A lot of pressure is put on the handle while you carve the center and outer edges of the spoon, so you need to keep the handle as sturdy and strong as possible.
If you have a rasp, you can also start to shape the handle with it. A rasp can help to get a rounded edge, but you can also just use your carving knife.
You may choose to steer clear of petroleum-based oils and use vegetable oils. (Although olive oil isn't a good choice because it can go rancid quickly.) Some use sesame oil or walnut oil. Tung oil was used for this tutorial.
Note: The source of tung oil is a nut, so people with severe nut allergies should choose a different oil for finishing their spoons.
Once the spoon is oiled, you need to let it cure. The time allowed really depends on which type of oil you have chosen.