FORGET PACKING THOSE PLASTIC UTENSILS AND chisel your own to bring to the campsite. All it takes is a little patience to create these two tools: the shapes are super simple, and each implement is just sharp enough to be functional. To avoid splinters be sure to sand the pieces well before finishing and using them.
Step 1: Materials and Tools
-2 pieces of ceder, walnut, or maple wood, cut lengthwise with the grain to 1 x 6 1/2 x 1 inch (for fork) and 3/4 x 6 1/2 x 1 inch (for the knife)
-Carving gloves or leather finger guards
-Smooth-cut flat file (optional)
-80-, 100-, 150-, and 220- grit sandpapers, cut to 2 x 3 inches
-Soft 100 percent cloth (or old T-shirt)
-Food grade mineral oil
Step 2: Making It
1. Using a template,￼ draw the outline of the knife on the 3/4 x 6 1/2 x 1 inch piece and fork on the 1 x 6 1/2 x 1 inch piece roughly the drawn shape (A) by using power cuts and push cuts. (Another option is to shape the wood using a hand saw)
Step 3: Carving the Fork
Carve the fork: Clamp the wood to you wood surface with the drawn prongs hanging over the edge. Carefully saw along the drawn lines of the prongs (B); use a very delicate touch because the prongs are thin.
Using the gouge, cut into the base of the fork’s head to give it a slight scoop, until it is 1/8 inch thick (C).
Using the whittling knife, push-cut to round out the edges and end of the handle (D). Refine the transition from the handle to the head so it tapers.
Put on carving gloves (or finger guards). Using the very tip of the knife to push cut between the prongs of the fork to widen and round them out (E). Taper the end of each prong to a slight point. You can use a small flat file to get a sharper point and access the areas your knife had difficulty reaching, if desired.
Carve the knife: using the whittling knife, push-cut to rough out the handle (F).
Use push cuts to taper the end of the knife so it comes to a point (G). To sharpen the blade, taper it from the spine to the edge. Then run 80- grit sandpaper along the back of the knife to give it a flat edge (or use a small hand plane).
Sand the knife and fork with the grain until it is even and smooth (H). Begin sanding with 100- grit and work your way up to the 220- grit as each sandpaper dulls. Be sure to sand the prongs of the fork well, so no rough edges remain.
Use the cotton cloth (or old T-shirt) to rub the utensils with a layer of mineral oil, letting the dry for 30 minutes before using.ps. I suggest that you don’t use them with stuff that is sticky, cheesy or very strong smelling because they might leach into the wood and always hand wash in warm water and dry off. Plz vote
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