This isn’t an instructional post. In fact, this time around I’m writing an “Am I Doing it Right?” blog post. Pictured here is my very first spoon. It’s made out of a scrap of white pine because that’s what I happened to trip over upon entering my shed.
The tools involved were a gouge chisel I picked up at a flea market and my new Stanley Sweetheart chisels for carving, a coping saw for cutting out the rough shape, a spokeshve I borrowed from work for rounding it over, and a sandpaper from 80 down to 1500.
I don’t know if white pine is appropriate for contact with food. And the only food-safe finish I could find at the town hardware store was mineral oil. They had boiled linseed oil, tung oil and teak oil but all seemed to have additives and an explicit “DO NOT INGEST” message on the label.
So I’m asking folks who make wooden kitchenware: what did I do wrong?