Something different for me

For the majority of the work I do, I use solid wood. There is a branch of woodturning called "segmented woodturning" and it's just not for me. Too many measurements and jigs involved. Also, too many new tools (disc sander, tablesaw or mitresaw, planer etc etc. Did I mention the measurements? I'll pass thanks. Not for me.




This is the extent of my segmented woodturning prowess. This picture shows a bunch of maple and beech strips (3/4" x 2-1/2") glued up into one big chunk of wood. This is not the sort of work Curt Theobold or Malcom Tibbets are known for. I doubt either of these legends of the segmenting world are fearful that I am poised to knock them off the top of the heap.




Here is the finished product. This is a French-style rolling pin. I cut the blank on an angle so that the different woods could be showed off at their best. The main body is straight and is about 2" in diameter. The ends taper over 5" down to a little under an inch. Total length is just over 21" and I finished it with walnut oil.

What makes this such a great tool in the kitchen is that it is one piece. Most people are familiar with the style where the centre section rotates about handles on each end. With a French rolling pin, the entire pin rolls through your hands. The great thing about this is that you can truly feel what you are working on. The user develops a connection with the dough or pastry.

I have also made some French rolling pins in solid maple and solid birch. All are available for sale though, at this time, not on my Etsy store. My photo tent isn't large enough to take quality pictures. If you are interested in seeing more, drop me an email. Prices range from $30 to $50.

Thanks for stopping by.


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