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Green wood carves like soft cheese. Start with fresh wood, and the knife does most of the work for you.


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Why Green Wood and a Mora Knife
Green wood (freshly cut, still containing moisture) is dramatically easier to carve than dry seasoned timber. It offers little resistance and allows clean cuts with a basic fixed-blade knife. The Mora 120 and Mora 164 are the two most recommended entry-level carving knives: affordable, extremely sharp out of the box, and purpose-built for this kind of work. No power tools needed.


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Split Your Blank
Start with a section of straight-grained green wood about 20 to 25 cm long and
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Split Your Blank
Start with a section of straight-grained green wood about 20 to 25 cm long and 5 to 7 cm in diameter. Birch, cherry, apple, and alder are all excellent choices. Split it in half with a hatchet or mallet and chisel. You will carve one spoon from each


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Rough Out the Profile
Draw a rough spoon outline on the flat face of your blank with pencil.
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Rough Out the Profile
Draw a rough spoon outline on the flat face of your blank with pencil. Use your knife to remove wood from both sides of the handle and bowl area with long push cuts, working from thick to thin. Keep the cuts going with the grain whenever possible. At


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Hollow the Bowl
The bowl requires a hook knife (also called a crook knife or spoon knife).
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Hollow the Bowl
The bowl requires a hook knife (also called a crook knife or spoon knife). The Mora 162 is a standard pairing with the 120. Cut in a rotating motion from the center of the bowl outward toward the edges. Keep the bowl walls even and aim for a depth of


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Refine and Finish
Refine the handle shape with slicing cuts.
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Refine and Finish
Refine the handle shape with slicing cuts. Use a thumb push grip for control in tight areas. Sand lightly with 120 then 220 grit if you want a smooth finish, or leave the knife facets for a more traditional look. Once completely dry (2 to 4 weeks), apply


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Keeping Your Knife Sharp
A dull knife is the main reason beginner carvers struggle. The Mora knives come sharp but will need stropping after each session on a leather strop loaded with polishing compound. A sharp knife cuts cleanly and safely. A dull knife requires force, and force leads to slips.