HARD end grain re-visited

[Whittled Thumb]

Once again I'm fighting with the end piece of the wood. The grain there seems like its a rock. Its no different on most wood blocks I've carved. Why is that grain so damn hard to cut thru

[Dan S]

When you cut along the grain you are splitting the wood fibers. End grain however runs perpendicular to the knife edge. These you have to shere straight across. Think of it as splitting firewood. Easy to do one way almost impossible the other way. I think it's safe to say that we all hate it.

Good luck,
Dan

[Robson Valley]

For the earliest stages of printing, an illustration cut on the face of a block was, and is, referred to a wood-cut. It turns out to be more fun to do than I expected. For the most precise illustrations, a wood engraving was cut from the end-grain, the transverse face, of the block. Unlike carvers, they rarely needed to cut down more than maybe 1/16".

[carver33]

I'm not all that crazy about carving end grain, but it's really not all THAT difficult. It simply takes SHARP tools - and always use a slicing motion, even with gouges - it makes a difference. Also, the 50-50 mixture of alcohol and water can help considerably. Finally, take your time - take small slices, you'll be surprised how quickly you'll get there.

Whenever possible, I like to carve in a single piece, so I'm often cutting across or even against the end grain.

[Dicky]

I am with Bill. One of the tests for sharpness is to cut across the end grain.

[Inadv]

WT,

Are you talking about end grain in basswood? I completely agree with Bill and Dicky. If it is that difficult then you need to do some sharpening.

L.P.

[carver33]

I assumed that the OP was talking about Basswood, but the same response applies to the Cherry that I've carved.

[Robson Valley]

If you want to carve end grain in cherry, might be worth a question or two for Maria Arango who has done some wood engravings in cherry (her favorite). mariarango.com. (no double 'a').

[richipper]

I am with Bill on this one... almost exactly what I was going to post. Every time I have end grain problem I have to think "did just strop, did I slice, was I cutting too deep or too much?"
I find when those three are done right I get nice thin shavings. I have not use the 50/50 yet but have heard it discussed before.
Richard (Colorado)

[Whittled Thumb]

No guys my knives cut fine across the grain. When ever I use a fresh block of wood the ends are hard as a rock, you can cut with or against the grain, and its still HARD. I think I just need to start by sawing both ends off and work from there