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- Apr 27, 2004
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QUOTE="Mark Mandell;89788"] ......David Ellsworth teaches his beginners' classes to start their bowls between centers .......... to allow the turner to adjust and re-balance the wood grain and annular rings to the chosen shape plus take advantage of the geometry of the modern bowl gouge.......[/QUOTE]
Mark I chopped up your quote and moved it to a new thread.
It brought a lot to mind about why I use and recommend certain processes and tools
Liam O'neil developed the Irish grind. It spread across Ireland and the UK and to the colonies.
David made some modifications and put the grind on tools with a more open flute.
I was lucky to have had a week class with Liam around 94-95 and a week with David the following year.
The advantages the side ground gouge offered me we're instilled by Liam then modified and reinforced by David.
Then a few years later Johannes Michelson introduce me to his grind which excels for turning thin.
sprinkle in a few tricks from Stirt, Bosch, Burchard, Jamieson, Clewes, Drozda, Alan Batty...... And I have my style..?
When I rough bowls
Start between centers, use an Ellsworth 5/8 diameter gouge to do all the turning except for the chuck tenon which I shape with a spindle gouge.
The inside is hollowed on a chuck with a tenon mount.
Finish turning I do most of the turning with the Ellsworth gouge. I often use the spindle gouge to turn beads on the outside of a bowl, shape the tenon, and finish turn the bottom of the foot. On the inside I use a Michaelson 3/8 dia gouge to make a finish cut an inch or two from the rim. The rest of the inside is done with a shear cut I learned from O'neil that works better for me with the Ellsworth grind. Once in a while I use a round nose scrapper on the inside bottom if I don't get a clean surface from the gouge.
I use thus process because it produces a great surface in a minimum of time with little effort.
The Ellsworth gouge is a pleasure to use from roughing to finish cuts.
There are many other ways to make exceptional bowls. I've seen bowls turned with a 3/16" scrapper, I've seen them turned with a wide scraper.
And all sorts of grinds on gouges. These all appear to me to be slower and harder in the body.
Other folks might find them easy on the body and fast.
When I think about bowls. What do production bowl turners use?
Lucas, Mahoney. Lancaster, O'neil, Bosch, Stirt........
there is no right and wrong in what we use as long as we are satisfied with the results.
I think there can be some right and wrong in what we recommend.
First what recommend has to be safe, repeatable, and achievable by the average person.
Secondly it should be common enough that someone in the local club can help.
Mark I chopped up your quote and moved it to a new thread.
It brought a lot to mind about why I use and recommend certain processes and tools
Liam O'neil developed the Irish grind. It spread across Ireland and the UK and to the colonies.
David made some modifications and put the grind on tools with a more open flute.
I was lucky to have had a week class with Liam around 94-95 and a week with David the following year.
The advantages the side ground gouge offered me we're instilled by Liam then modified and reinforced by David.
Then a few years later Johannes Michelson introduce me to his grind which excels for turning thin.
sprinkle in a few tricks from Stirt, Bosch, Burchard, Jamieson, Clewes, Drozda, Alan Batty...... And I have my style..?
When I rough bowls
Start between centers, use an Ellsworth 5/8 diameter gouge to do all the turning except for the chuck tenon which I shape with a spindle gouge.
The inside is hollowed on a chuck with a tenon mount.
Finish turning I do most of the turning with the Ellsworth gouge. I often use the spindle gouge to turn beads on the outside of a bowl, shape the tenon, and finish turn the bottom of the foot. On the inside I use a Michaelson 3/8 dia gouge to make a finish cut an inch or two from the rim. The rest of the inside is done with a shear cut I learned from O'neil that works better for me with the Ellsworth grind. Once in a while I use a round nose scrapper on the inside bottom if I don't get a clean surface from the gouge.
I use thus process because it produces a great surface in a minimum of time with little effort.
The Ellsworth gouge is a pleasure to use from roughing to finish cuts.
There are many other ways to make exceptional bowls. I've seen bowls turned with a 3/16" scrapper, I've seen them turned with a wide scraper.
And all sorts of grinds on gouges. These all appear to me to be slower and harder in the body.
Other folks might find them easy on the body and fast.
When I think about bowls. What do production bowl turners use?
Lucas, Mahoney. Lancaster, O'neil, Bosch, Stirt........
there is no right and wrong in what we use as long as we are satisfied with the results.
I think there can be some right and wrong in what we recommend.
First what recommend has to be safe, repeatable, and achievable by the average person.
Secondly it should be common enough that someone in the local club can help.
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