Business

The Portland Spoon Company

Russell Clark of the Portland Spoon Company uses tree waste for spoons

written by Katrina Emery

The Portland Spoon Company was born out of an excess of wood and a little hobby. Russell Clark, a carver, works by day as an arborist in the Portland Metro area. From tending to the dead and downed trees, he saw so much wood go through the chipper that when he picked up spoon carving he found himself with a glut of material.

He taught himself from books, videos and fellow carvers, online or in person. “The first few were terrible,” he laughed, but he now sells the beautiful spoons, ladles and spatulas online and in a handful of shops around Portland, like the Hoyt Arboretum gift shop.

With all the tips and tricks in his arsenal, and so much passion for the craft, he’s partnered with Wildcraft Studio School to teach spoon carving in its Portland studio space. Four or five times a year, on Sundays, he helps folks form their first spoons.

They start with the basics— how to hold a knife and the importance of good tools, how to make safe cuts and not end up with stitches. They practice by making a simple butter knife, then move on to spoons. A first-time carver will finish a spoon in three to four hours—it takes Clark thirty to forty-five minutes these days. “Take it slow,” he advises. “Pay attention. Don’t get stitches.” Clark’s not worried about competition— in fact, he’d love to see more professional carvers. As for him, he’ll keep carving.

portlandspooncompany.com

Share
Published by
1859 Magazine

Recent Posts

Mother’s Day in the High Desert

The luxury resorts of Central Oregon are a mom’s best friend written by James Sinks…

3 weeks ago

The Setting Inn

written by Kerry Newberry One of the Willamette Valley’s long standing getaways had a modern…

4 weeks ago

West Yellowstone

This gateway town is erupting with outdoor experiences written by Tony Camper Old Faithful geyser…

4 weeks ago

Keep Spring Beers Weird

written by Beau Eastes Having lived in the Pacific Northwest for more than 20 years,…

2 months ago

Wild Thing PDX

written by Kerry Newberry Like so many other diners with good intentions, you pledged to…

2 months ago

Sibeiho: Spice of Life

written by Kerry Newberry A few years ago, Holly Ong and Pat Lau cooked up…

2 months ago