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Author Topic: kuksa  (Read 965 times)

Offline AunNordDuNord

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Re: kuksa
« Reply #15 on: August 28, 2018, 11:35:28 PM »
ANDN, looks like you are not hunting enough if you keep wood in freezer lol.
hahaha still have over 300lbs of moose in there!!

Offline snapper

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Re: kuksa
« Reply #16 on: August 29, 2018, 01:57:02 PM »
A couple of things...first, thanks for passing on the tip about using salt water to stabilize the wood.  Never heard of that but will look into it with future projects.

Second, you can also use cherry, maple & ash burls for making kuskas.  The only difference that I'm aware of is when using straight grained wood it's called a kuska.  When using a burl, at least in the living history hobby, it's call making a noggin or a canoe cup.  When using the burl the grain is already twisted and tight so some of the carving considerations regarding cracking don't come up like they do with straight grained wood.  In all the years I've been carving burls, not one has ever cracked due to the grain drying out. 

That's all for now.  Take care and until next time....be well.

snapper

Offline kiggy

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Re: kuksa
« Reply #17 on: September 04, 2018, 10:49:31 AM »
That's a work of art. Thanks for sharing.

What chisel did you use to carve out the bowl?
Hey Marko, just got back to my computer. I used those http://www.leevalley.com/en/wood/page.aspx?p=31111&cat=1,130,43701 and mora spoon knife

Offline h_t

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Re: kuksa
« Reply #18 on: September 04, 2018, 01:40:35 PM »
I have carved knife from this guy, highly recommended
http://deepwoodsventures.com/en/