Today is the International Day of Friendship. So I’d like to introduce you all to my friend Derek Brabender

Did you hear the scoop? It’s National Ice Cream Day!

The honest answer is I sharpen when the tool is needs sharpening. Depending on the kind of wood you’re working with and how aggressive the cuts are will change how frequently I need to sharpen. This article is going to help you understand when it’s time to sharpen by exploring the three kinds of bluntness: Blunt, Damaged, and Reprofiled.

Every now and then I get a question from someone skeptical about the food safeness of raw wood. Either they’re unaccustomed to the idea of wooden utensils and vessels or they’re under the impression that wood needs something slapping on it to make it food safe.

Pretty much any raw wood is perfectly fine to plonk your food on. To help reassure the unbelievers, I’m going to summarize the findings of a scientific paper:

Well-being is how good you feel and how well you’re functioning. Right now, I’m guessing a lot of people don’t feel great and aren’t functioning at their best.

What a crazy month.

A lot of my business involves face-to-face interactions with people. The craft fairs, farmers markets and workshops. All currently cancelled or on hold.

Spoiler, it’s a good axe. If you’re in the market for a heavy duty carving hatchet this will certainly work for you.

There are many different kinds of axes. But all axes share similar features. Depending on the intended function of the axe, the shape of its features are going to differ. 

To explore these common features we’re going to focus on the kind of axe I use most often: a carving hatchet. 

On the 9th I went over to Folklore Village in Dodgeville to run a carving workshop. Folklore Village is a beautiful little folk school, and this was my second workshop there. It was fun, I always enjoy teaching. I get to meet fun new people who are excited about learning a new skill. Plus it gets me out of the shed. A little face-to-face human interaction is good for me.