In March, Scott Kershaw showed us how to take that chunk of a tree trunk and dissect it with the help of a modest-sized chain saw (or Hy Tran’s karate moves). With the tree processed in the best way to maximize usable, stable wood, Scott put a chunk of Bradford pear on the lathe and quickly turned a roughed out bowl blank fit for sealing and seasoning until dry and maximum wood movement is complete. Now, in May, Scott will take our processed blanks and turn another roughed out bowl fit for drying, a green-to-finished bowl and/or the completely seasoned rough bowl to a finished bowl best filled with your favorite salad, pasta or ice cream sundae. We will discuss the tools, accessories and turning techniques Scott uses to wrap up the tree-to-bowl turning adventure.
Saturday 3 May, Scott Kershaw will continue on Meeting starts at 10 at North Domingo Baca Multigenerational Center.
