ARTIST STATEMENT

God creates the trees; my job is to find the bowl hiding inside the log.  My bowls are turned from locally harvested timber.  Finding wood to use is part of the fun as it allows me to meet other people and share with them my love of wood.  My bowls are turned green (wet) and then they are dried in my homemade “easy bake” kiln before they are sanded and the finish applied to them.  I know where each tree grew and I like to pass on the tree’s story to those who buy my bowls.

For these natural edge bowls:

 

Finish: 

• Wipe on Polyurethane (shiny, durable, non-food grade finish).   Other turners use a food grade finish on their bowls but I love the color and depth of grain that polyurethane gives wood.  You can’t eat soup out of my bowls, but my bowls' finish will be as durable as your kitchen table’s finish.  Polyurethane and wax make the bowl extremely smooth. 

• Buffed with 3 kinds of wax

 

Uses:

• Conference table centerpiece

• Dining table centerpiece

• Coin or keys holder

• Wrapped candy

• Shelled nuts

• Potpourri

• Fruit

 

Care:

Wipe it with a damp cloth, do not submerse in water.  Do not use furniture polish on the bowl, it will dissolve the wax finish.

Dust bowls periodically. Use compressed air (keyboard cleaner) to remove dust from bark if any is present.

Advantages of an end-grain cutting board: 

• Beautiful wood grain make boards a handsome presentation piece as well as a work surface

• Withstand heavy daily usage

• End grain is gentle on knife blades

• More durable than a face grain/edge grain board

•Has the ability to hide knife marks

 

Rubber feet are attached to the bottoms of the boards.  This helps the boards not to slip on a counter top and it allows for airflow under the boards to help both sides dry evenly.

Finish: 

• Boards are rubbed with a food-safe butcher block mineral oil.

Care: 

Scrub board with hot water and soap.  Rinse and dry thoroughly.  NOTE: NEVER submerge cutting board in a sink of water or put it in the dishwasher!  Undiluted vinegar can be used to disinfect and clean your cutting board.  Wipe down with a food-safe mineral oil once a month, or as needed.  The wood surface needs an oil that can be repeatedly applied to fill the wood pores and repel food particles, liquids, and oils. Never use vegetable or cooking oil to treat a cutting surface. Over time the sides of the board may feel a little rough.  It just needs a little sanding with 220 grit sandpaper to smooth out the grain that has been raised as the board has been washed.

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