Ale Hens...
A short while ago I ran a couple of spoon and Kuksa making courses up here in Hennock. I explained and demonstrated techniques for sharpening Axe, knife and the dreaded hook knife. And showed them how to hold and properly use a MaChris carving knife. My students took it all in their stride and,at days end, and after some good hard work , they managed to get most of the Axe and exterior knife work completed. They spent the next couple of days hollowing out and knife finishing the work, they live near-by and were able to pop in for further tuition as they progressed. Whilst watching and helping my students, it occurred to me that my Kuksa design I have worked with for many years may be a little tricky to the novice carver...
The beaver tail, cutting across the grain, is both hard and delicate work...
I had a good think about the problems my students encountered and decided to try out a different design. I cannot lay claim to this design as it originates from the cold north, an ancient design from Norway.
A split billet...
I made Hens both with a billet in the whole and a billet cleaved in twain. The whole billet tended, as I imagined, to split at the heart. A little bees wax mixed with Tung oil sealed the cracks and my friends have drunk long and hard from them without any mishap. I would therefore recommend using a split billet as the chances of splitting are much reduced...
With your Axe remove the corners of the billet...
This in effect makes the head and neck of the hen...
Cut the underside to form the neck, and chop the bowl so as to sit a little lower than the head...
And form the front of the bowl shape...
Chop the unwanted section of the handle/head until you have a rough bird like silhouette...
Once the Axe work is complete, set to hollowing out the bowl. The quicker this is done the better, as it will reduce the chances of the bowl splitting...
Cut across the grain to start...
Once hollowed it is time to get the knife out and refine the shape...
And carving the head...
I have gone for a simple shape that represents the spirit of a Hen Goose...
Almost there...
Add some chip carved eyes ...
And singe her beak with a flame...
A little decoration here ...
and there ...
and the Hen comes alive....
I found this Kuksa shape a lot easier to carve than my usual beaver tail, and quicker to...
I hope you enjoy making yours...
ENJOY...
Amazing work as always Jon! I love the design, sort of a more whimsical approach to the kuksa, but still very nice to look at. Thanks for posting these pictures.
ReplyDeleteWonderful and hugely inspirational as always, Jon! Love the knife finish on them.
ReplyDeleteI've always wondered at the reason for the beavertail anyway. It seems like it would be fragile in use.
ReplyDeleteAwesome! I'll definetly give this a try.
ReplyDeleteWhen you cup one of my Beaver tail Kuksa in your hand, you soon realise why the shape is so important. I and many others have drunk from my design for many years, I have yet to see a broken Kuksa returned to me. It is a good ergonomic, female shape, but difficult to make. The Hen is easier to make, as the chopping out is mainly with the grain...J
ReplyDeleteMy pleasure Tom. I cant wait to see one that you have made...J
ReplyDeleteThanks Greame. I think your shallow Voyager cups are great...J
ReplyDeleteThank you for sharing Jon, tempted to have a go at this design.
ReplyDeleteRegards,
John
Thanks for your comment, firststeps. The goose pattern appeals more to my rustic taste, but I can see how it might be a bit more difficult to hold. Of course, I've never even seen a kuksa in use, so it's all conjecture on my part.
ReplyDeleteThey do have a very folk/rustic look about them, very nice!!
ReplyDeleteFine work again, sir. Now post some pics of a happy soul drinking some brown ale whilst licking some froth from their lips, or a red ale.
ReplyDelete