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 While it is relatively easy to envision a regular bowl within a tree trunk or limb, a natural edged bowl is the exact opposite. The bark side of a bowl blank becomes the top of the bowl; the pith side of the blank becomes the bottom of the bowl. This also accounts for the fact that many natural edged bowls appear, and in fact are, longer than they are wide. Natural Edge Bowls can be tricky. They require delicate cuts that keep the bark on, proper grain orientation, and careful bowl blank alignment. This course is designed to show you how to eliminate the problems, have fun doing it and give you a couple of nice natural edged bowls in the bargain. Everybody likes natural edged bowls.
This class is taught by the Woodturning School’s own Mark Irving; one of our original instructors here at the school. Mark is a past President of the Maine Woodturners; a member of the American Association of Woodturners; and he was an invited demonstrator at the New England Woodturning Symposium in 2009. Mark has been turning since the early nineties; and he’s become a most versatile woodturner who enjoys making functional – even utilitarian - pieces with great beauty and style. Intricate boxes, natural edge bowls, and segmented turning are among his favorites.
$325 instruction plus $25 materials.
Price includes breakfast pastries, lunch, snacks and beverages.
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“When chucking up turning stock, rotate the wood so the grain runs at 45° to the vertical while the jaws are at 0°, 90°, 180°, and 270°. When you tighten the chuck, this will result in each jaw having the same mix of grain to grab and the best possible clamping power.”
Instructor Mark Irving - September 2008.
Click to see a slideshow from the September 2008 class.
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