[Original threads can be found here, here, and here. - VM]
Ok guys and gals...sorry for the delay...my health can't decide what it wants to do. In part 1, we'll look at wood selection, cuts, dimensions, tenons and coring. Part 2 will deal with attaching the two parts and some ideas on finishing. So here we go!
What kind of wood should you use? Let's re-phrase that...what kind shouldn't you use?
1) Anything with scent - it will impart to your salt and that may not work.
2) Woods that change color with light like Purple Heart. These woods are full of oxidants that can breakdown your salt...we don't want wet salt.
3) woods that have lots of holes. Ambrosia maple is ok, but you need to fill the holes and CA has a crappy smell. If it's only one or two...ok, but try to keep it to a minimum.
4) Nothing oily Stay away from the likes of Cocobolo and Teak.
A good size seems to be in the 4" to 6" range. It really depends on who it's for. If they're in the kitchen all the time...bigger is better, by the same tokin, if it's someone that only cooks on the weekends, 4" is great.
Some good ones are English walnut, Oaks, Maples, Cherry and so on.
OK..let's turn something!! Hog cuts are fine. I use a 1 1/4" Spindle gouge to knock it down fast, After that...bowl gouge, scraper...whatever suits you needs
Pic #1 Roughing out a Cherry block. Try to start with a 4" tall x 6" wide block. Even better if you can get it cut round!
Pic #2 All roughed out. No need to make it pretty at this point.
Pic #3 Pencil lines added to locate a few things. I've already made the tenon for the base.
Pic #4 Smal parting line at lid and base. Making the tenon for the lid.
Pic #7 Out of order...sorry. All split and ready to finish.
Pic #5 Container chucked and ready to get messy.
Pic #6 Notice I've defined the outer boarder. This one is about 1/2" Nothing exact...but it does need to be beefy. The magnet is 1/4"
Now core to you hearts content. I like to leave 1/2" all around. More later!! Just PM me with any questions you have to this point!!