Woburn Recreation Department
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A Taste of Bowl Turning

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Instructor: Rick Angus. In this fast-paced class, we explore fundamental gouge and scraper cutting techniques for cross-grain woodturning. Using these techniques, turners cut wood efficiently and leave a smooth accurate surface on their work. We learn how to use the bevel gracefully to guide the knife edge along a smooth curve and why this technique allows such smooth tool control. Any surface imperfections are smoothed with a scraper and develop an eye for making the shape desired. We will mount a round section of a plank on a faceplate and turn the outside profile of the bowl and provide a spigot or recess on the bottom. Using a scroll chuck, we remount the blank on the spigot or in the recess and turn the rim and inside of the bowl. Lastly, we grip the bowl by the rim in a jam chuck and finish the foot. This fundamental technique can be used to turn bowls of many sizes and shapes. In such a short class, we focus on learning technique rather than production; it's a perfect way to get a taste of bowl turning to see if you really like it.

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