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Mark Sanger was welcomed to the club for the second time this year and started by entering the club monthly challenge which was an egg and eggcup.
Mark set the scene by explaining the geometry of the Euclidian Egg and the concept of the golden ratio of 1.6 in relationship to the relative heights of the top and bottom to the widest width. For those that want chapter and verse on the concept then see this article. Alternatively, open the fridge and select an egg whose shape you want to copy, take a digital photograph and scale the measurements appropriately! Note that the average egg is 44mm at its widest by 57mm high.
The egg was turned using a piece of yew, rounded off and then held in the chuck jaws whilst the wider end was shaped and finished. The pointy end was then shaped and parted off.
Top Tip 1 -
Top Tip 2 -
Mark turned the eggcup from spalted beech using standard goblet style techniques. Below are pictures of his finished piece together with ones brought in by club members for the monthly challenge.
Next, Mark demonstrated the techniques involved in turning a goblet this time using Irish Yew
Top Tip 3 -
The unfinished demonstration goblet …
Finally, Mark demonstrated the turning of a thin-
Thanks to Mark for yet another entertaining and informative evening.