When you were turning these commercially, about how many would you make before you had to sharpen or hone/touch up your skew and scraper? I’m sure there are many many variables. Thanks for the information.
I was turning mostly teak and cherry scoops and probably didn't spend much over two minutes a day sharpening. My visits to a grinder to touch up an edge take about 8 seconds, half of which is letting the grinder come up to speed. Both teak and cherry are easy to turn and not hard on tools, although teak can be - I soon learnt which boards to avoid when buying teak.
@nemoemanon6679 I am far from an expert, just one of those that @RichardRaffanwoodturning lured down the rabbit hole. 🙂 After following Richard's earlier videos, I displayed the resulting scoops at some craft shows, and they were absolutely magnetic to women. Didn't sell a whole lot, but they are a draw.
A friend came over to my shop while I was making some of these for a craft fair and said they were too small, so I immediately made a few really small ones, and they were the first to sell 😂
As somebody who is still not very confident in my skew skills, it's comforting to see that even Richard Raffan has momentary catches from time to time. Even more inspiring to see you stay calm and get right back to it. Thank you for publishing these videos so that we can all become better turners! I was away from the lathe a lot this year as we welcomed a new baby into my family, and I learned to waste much less wood at the bandsaw from your videos on prepping blanks from logs (mostly while my son slept on me). I came back to the shop inspired and with new skills and ideas in my mind, and it kept me sane in many a 4am feeding session. Thanks for all you do for the community, Richard.
Super job Richard as always I recently purchased one of your books and find it a great source of inspiration, A pleasure to watch you turn, kind regards from will👍
10 an hour? I would be lucky to do 2 in an hour. Of course after a thousand or so I could probably get it up a bit more.😃 That is a very nice scoop. What wood did you use? I suppose just about any species could be used as long as it wasn't toxic. May I ask what they would sell for? Thank you for sharing. Have a great day and stay safe.🙂🙂
I have tried making a few of Richard's scoops before. The tiny detail on the end of the handle is a nice touch, but the 36 grit disc looks a lot safer too & just about as quick. Nicely proportioned scoop, thanks for posting .
Beautiful work. When using the rouind nosed scraper, you said 'not recommended'. Is that for the use of the scraper, or a particular type? You also mentioned before that it is easier to make scoops from green wood, is that true of redgum too? Thanks for another instrructive and informative video. We missed the sock in the oiling bit, didn't we?
It's not recommended to stick a finger inside the spinning wood. The wood can drag your finger to the rest and you sustain a heavy cut. There's no blood because the friction cauterises the wound. It's very painful. Making dozens of scoops each week, I learned to keep my finger clear in this situation.
It is always a pleasure and instructive to watch you turn. I hope to someday be as out of practice with something I do as you are with these pieces. 😄 You had mentioned in other videos that you made and sold many of this design when you were starting turning. I am curious as to what motivated the design of these very unique scoops and how you settled on this particular design.
10 an hour which works out to six minutes each. Did that include oiling or did you do the finishing in batches after the turning/sanding was completed?
I should have been clearer that the 10-an-hour doesn't include the bowl shaping and oiling. Everything was done in batches of 60 or so. I'd get two scoops out of an 8"x2" blank that was knocked into, and out of, a cup chuck, wasting about ½" in the chuck and very little time. I used to cut the bowl on a bandsaw (½" 3tpi blade) and finish the cut and end of the handle on a belt sander. The bandsaw cut was about 4 seconds, sanding the saw cut another 4 seconds, then the end of the handle maybe 10 seconds. The rim of the scoop bowl was hand sanded and this doubled as quality control as any weak bowl split. A whole batch would be tumbled into a bowl of oil then left to drain and dry overnight. I'd generally turn 60 in a day and reckon to end up with at least 50. Any too thick or too thin were discarded.
@@RichardRaffanwoodturning Thank you for the additional information. Did you lose many when cutting the bowl portion on the bandsaw? Seems like the sidewall of the bowl would be too thin and catch on the blade…
@@STMwoodturning I didn't lose many cutting the bowl on the bandsaw once I worked how to do it. It's not something I'd do now. It's essential that you pull the scoop through the saw so your fingers are always behind the sawblade. A 36-grit sanding belt is as efficient but not quite as fast.
@@RichardRaffanwoodturning Did you buy the piece for reference or did you commit it to memory? I have lots of pictures on my phone of shapes and future projects. I have one ceramic bowl form I just love. It's high on my to-do list.
@@kenvasko2285 When I began turning, sugar bowls seemed like a good potential product that would be more likely to sell accompanied by a spoon or scoop. I was learning how to hollow endgrain and use the skew when the scuttle came to mind as providing practice for both tools whilst making something I could sell. My scoops evolved from vague recollections of a scuttle but still manage to retain some semblance of the original Georgian scuttles. In late 1970 I'd been turning for nine months and it took me a 60-hour week to produce three dozen matching sugar bowls and scoops. There would have been a few odd ones.
You still got it Richard, well done.
When you were turning these commercially, about how many would you make before you had to sharpen or hone/touch up your skew and scraper? I’m sure there are many many variables. Thanks for the information.
I was turning mostly teak and cherry scoops and probably didn't spend much over two minutes a day sharpening. My visits to a grinder to touch up an edge take about 8 seconds, half of which is letting the grinder come up to speed. Both teak and cherry are easy to turn and not hard on tools, although teak can be - I soon learnt which boards to avoid when buying teak.
I can see their appeal aesthetically, but did people buy them primarily to use them, and if so, what did they use them for?
@nemoemanon6679 I am far from an expert, just one of those that @RichardRaffanwoodturning lured down the rabbit hole. 🙂 After following Richard's earlier videos, I displayed the resulting scoops at some craft shows, and they were absolutely magnetic to women. Didn't sell a whole lot, but they are a draw.
A friend came over to my shop while I was making some of these for a craft fair and said they were too small, so I immediately made a few really small ones, and they were the first to sell 😂
Simple project, executed with grace and technique! Thank you for sharing. Greetings from Greece.
It's not quite as simple as most people think.
Amen to that! Especially at your speed.@@RichardRaffanwoodturning
@@RichardRaffanwoodturning indeed. Especially the hollowing technique is quite a challenge.
As somebody who is still not very confident in my skew skills, it's comforting to see that even Richard Raffan has momentary catches from time to time. Even more inspiring to see you stay calm and get right back to it. Thank you for publishing these videos so that we can all become better turners! I was away from the lathe a lot this year as we welcomed a new baby into my family, and I learned to waste much less wood at the bandsaw from your videos on prepping blanks from logs (mostly while my son slept on me). I came back to the shop inspired and with new skills and ideas in my mind, and it kept me sane in many a 4am feeding session. Thanks for all you do for the community, Richard.
I'm delighted to be of some assistance.
Absolutely mesmeric to watch your work, Richard. Thank you for so generously sharing your skills with all us amateurs, (and a few pros, no doubt!)
Very nice texture .When experimenting as a turner this happens often but this is how we all learn ,no matter how much experience we’ve had 👍
Fascinating that production turning is still possible.
It's alive and well but you need to find a niche in the market.
Super job Richard as always I recently purchased one of your books and find it a great source of inspiration, A pleasure to watch you turn, kind regards from will👍
10 an hour? I would be lucky to do 2 in an hour. Of course after a thousand or so I could probably get it up a bit more.😃 That is a very nice scoop. What wood did you use? I suppose just about any species could be used as long as it wasn't toxic. May I ask what they would sell for? Thank you for sharing. Have a great day and stay safe.🙂🙂
This was redgum, but in the 1970s they were teak or cherry. These days more likely to be claret ash or pear. This one sold for $30.
I have tried making a few of Richard's scoops before. The tiny detail on the end of the handle is a nice touch, but the 36 grit disc looks a lot safer too & just about as quick. Nicely proportioned scoop, thanks for posting .
Beautiful work. When using the rouind nosed scraper, you said 'not recommended'. Is that for the use of the scraper, or a particular type? You also mentioned before that it is easier to make scoops from green wood, is that true of redgum too? Thanks for another instrructive and informative video. We missed the sock in the oiling bit, didn't we?
It's not recommended to stick a finger inside the spinning wood. The wood can drag your finger to the rest and you sustain a heavy cut. There's no blood because the friction cauterises the wound. It's very painful. Making dozens of scoops each week, I learned to keep my finger clear in this situation.
Love to watch you make those scoops. They are amazing.
It is always a pleasure and instructive to watch you turn. I hope to someday be as out of practice with something I do as you are with these pieces. 😄 You had mentioned in other videos that you made and sold many of this design when you were starting turning. I am curious as to what motivated the design of these very unique scoops and how you settled on this particular design.
My scoop design was sparked by a memory of a Georgian silver sugar scuttle.
@@RichardRaffanwoodturning Thanks for the reply. I looked up some images of Georgian Silver sugar scuttles. I can see the design inspiration.
Well done Richard.
Always enjoy watching you work and learning from the master. Thank you Richard.
Great lesson again Richard. But 10 hour, I've only got up 5 in morning
10 an hour which works out to six minutes each. Did that include oiling or did you do the finishing in batches after the turning/sanding was completed?
I should have been clearer that the 10-an-hour doesn't include the bowl shaping and oiling. Everything was done in batches of 60 or so. I'd get two scoops out of an 8"x2" blank that was knocked into, and out of, a cup chuck, wasting about ½" in the chuck and very little time. I used to cut the bowl on a bandsaw (½" 3tpi blade) and finish the cut and end of the handle on a belt sander. The bandsaw cut was about 4 seconds, sanding the saw cut another 4 seconds, then the end of the handle maybe 10 seconds. The rim of the scoop bowl was hand sanded and this doubled as quality control as any weak bowl split. A whole batch would be tumbled into a bowl of oil then left to drain and dry overnight. I'd generally turn 60 in a day and reckon to end up with at least 50. Any too thick or too thin were discarded.
@@RichardRaffanwoodturning Thank you for the additional information. Did you lose many when cutting the bowl portion on the bandsaw? Seems like the sidewall of the bowl would be too thin and catch on the blade…
In my not humble opinion, Richard Raffan is my far the best turner of timber in the world 🌎
@@STMwoodturning I didn't lose many cutting the bowl on the bandsaw once I worked how to do it. It's not something I'd do now. It's essential that you pull the scoop through the saw so your fingers are always behind the sawblade. A 36-grit sanding belt is as efficient but not quite as fast.
I haven't tried one of these yet, but it's on the list for when it gets a bit warmer! I suspect It'll take me an hour to make one! 😅
Nice job , And Thank You for sharing .
Excellent, thanks
So what was the inspiration for original design?
A silver Georgian sugar scuttle.
@@RichardRaffanwoodturning Was it a family heirloom?
@@kenvasko2285 Something I saw in an antique shop when looking for rummers (glasses).
@@RichardRaffanwoodturning Did you buy the piece for reference or did you commit it to memory? I have lots of pictures on my phone of shapes and future projects. I have one ceramic bowl form I just love. It's high on my to-do list.
@@kenvasko2285 When I began turning, sugar bowls seemed like a good potential product that would be more likely to sell accompanied by a spoon or scoop. I was learning how to hollow endgrain and use the skew when the scuttle came to mind as providing practice for both tools whilst making something I could sell. My scoops evolved from vague recollections of a scuttle but still manage to retain some semblance of the original Georgian scuttles. In late 1970 I'd been turning for nine months and it took me a 60-hour week to produce three dozen matching sugar bowls and scoops. There would have been a few odd ones.
Thank you for another great video. Which grit sandpaper are you using on the sanding disc?
I use 60-grit to shape and 180-grit to smooth. I skipped the 180 here to shorten the video.
@@RichardRaffanwoodturning Thank you!
Must be a soft wood
This redgum is a tough hardwood, but like many tough hardwoods, sands easily.