Here for sale is one of my Spoon-Carving blades. It's Right-handed, the cutting edge is on the left as you hold it. It's immaculately sharp, ready to fix to a handle and carve a spoon.
It has been carefully forged, heat-treated and ground to make a superior and very nice to use spoon knife.
The blade is hand-forged vintage Silver-Steel, a High-Carbon Tool steel that gives a very sharp fine edge and good edge holding. It is also a steel that is easy to sharpen.
It's ground very carefully and polished to a mirror finish inside and out for excellent sharpness. It leaves a silky smooth finish on the wood, cuts green wood with pleasing ease.
The blade shape and profile I've developed through use of previous incarnations and evolved into this, the latest effort. It's well liked by some experienced Spoon Carvers.
This one is medium sized, please see the photo for dimensions. It has a curved blade that gradually gets more tightly curved. The change in radius of the curve makes the tool more versatile. The flatter section is good for smoothing, the tighter section is more aggressive and good for hollowing out more quickly or making a smaller bowl.
The cranked/offset stem to the blade makes sharpening easier as it allows unfettered access to the base of the blade. The crank also amplifies the twisting motion used in scooping out the wood of a spoon bowl.
The Spoon Knife comes with a strop/strip of leather and honing compound for refreshing the edge. This will be sufficient to carve a good many spoons. Eventually you will need to refresh the angle of the edge with some kind of sharpening stone or wet & dry paper. To sharpen it I would recommend making a smooth and even concave groove to match the less curved portion of the blade in a soft and even grained wood or MDF. Wet&Dry paper can be pasted into the groove to act as a contoured sharpening stone. Several grooves can be made in a single board to make a sharpening block containing different grades of paper and a strop. 800G 1500G and a suede strop work well.
All sharpening should be done on the outside of the spoon knife, you should aim only to maintain the polished finish on the inside of the blade edge as this determines the sharpness you can achieve from sharpening the outside.
The tang is a square taper with wragged sides. A handle can be attached by using a stepped hole and ferrule as with a file-handle or the blade can be glued into a drilled handle using epoxy resin or other adhesive Shaping of the handle should be done before fixing in the blade.
It will come wrapped in leather, tied with a leather thong.
If you are interested in other sizes of spoon knife, please feel free to request a new listing as I have others in stock. I can also make new ones to order, right and left handed or double edged. With or without handles.