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Once logs arrive at the Great Alaskan Bowl Co., they go through a 22-step process of carving, sanding and oiling to become wooden bowls, says cutter and sander Klaus Reeck.
A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver.
The antique service plates were smaller, with 9 inches (23 cm) size and a 6–6.5 inches (15–17 cm) well, [10] due to different use: modern etiquette allows the use of the service plates for the main course in an informal dining arrangement (thus the larger well), while in the old times (and the modern formal dining) the service plate is only ...
Wooden trencher from Västergötland, Sweden, mid-17th century A modern cheeseboard A trencher (from Old French trancher 'to cut') is a type of tableware , commonly used in medieval cuisine . A trencher was originally a flat round of (usually stale ) bread used as a plate , upon which the food could be placed to eat. [ 1 ]
Bob Stocksdale (1913 – January 6, 2003) [1] [2] was an American woodturner, known for his bowls formed from rare and exotic woods. He was raised on his family farm [ 2 ] and enjoyed working with tools.
Both his grandfather, George William Lailey (1782–1871) [1] and his father William (1847–1912) were also bowl-turners, specialising in the production of bowls and plates from elm wood using a pole lathe. [2] George Lailey was particularly noted for his exceptional skill of turning bowls in a 'nest', one inside another. [3]
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