Some folks say showing up is 1/2 the battle – and I guess that would apply at times. For us, as Creative Woodworking grows, getting there is 1/2 the battle, but getting there is also 1/2 the fun. Our most recent road trip and 1st delivery to Grand Isle Art Works brought us to upper Lake Champlain. Little did we know how stunning this area (and the lake) is!!
Driving into South Hero, we were not at all prepared…the lake gets closer and closer and closer until all there is – is the road. Lake Champlain, so big on both sides, it’s breath taking.
We have made the leap – the leap into gallery world that is!!
All Vermont made – artwork, crafts, fine woodworking and original prints – take a look at a few of the many offerings you will find at Sweet Grass Gallery & Gifts.
Shiny Things by Janet Auman
Lori Yarrow Designs
The wooden bowls are stunning and we love the hand painted glassware, elegant and fun. Do you agree?
Fairfield Farm Bowls
Simply Art Collection by Patricia Maeder
Alyson has a wonderful selection of pottery available as well.
Battenkill River Pottery
Polly Wellford Pottery
Original prints, paintings and floor cloths – so many designs to choose from.
Red Poppies – an Alyson Chase Original
Notice the maple leaf sculpture above the Aly C Bags – it’s by John Arthur – Windrush Sculpture – his work is incredible.
Aly C Bags!!
Bath and Body – Candles and more. All made in Vermont (of course)!!
Versante Bath and Body
Artisan Food is available, anyone have a sweet tooth? Maple syrup and dark chocolate among other items.
Bond’s Butter Crunch
Alyson helped us figure out the best way to label our items and it was decided that string through the tag is the way to go. Done!! All of the displays look so pretty, can’t wait to see how she incorporates our woodworking. Cutting Boards, Cribbage Boards, Serving Trays and 1 Picture Frame (more to come if it’s a hit).
Small Square Cutting Board in Sapele and Maple Wood
Our 1st gallery contractual agreement, super excited, but a little nervous!! Fingers are crossed that we fit it nicely and do well with Alyson and her fabulous group of talented artisans.
Can you tell which is which? If not by looking, you can feel the difference as the face grain is smoother. The chef and serious cook will know as the knives they use are crazy sharp and they chop – a lot.
The face grain planks are pieces that are milled from the tree trunk in the direction of length, sometimes called longitudinal. End grain planks are pieces are cut across the growth rings. Did that makes sense?
End grain boards are a wonderful option for cutting boards and butcher block tops. The grain created surface is very strong, during chopping, the wood fibers absorb the knife cuts which is pretty darn cool.
The “2nd step” of face grain pieces being cut to size, turned onto their side – end grain up, glued and clamped, will add to the labor – hence increasing the price. The end grain option offers quite an advantage – durability. The face grains are pretty and fun – will they show the knife marks sooner, nicks and gouges? Yes they will. Chop away until you can’t stand it and buy another. Do the end grain designs give you more creative and stunning designs? I think so. If that is what you want.
Both construction methods are winners – depending on what you need – want – and your budget.
Maple (with sap wood) and Walnut End Grain Cutting Board
Advice – if you are gifting to a chef – invest in the end grain cutting board along with a chef’s knife / utility knife (they will be so impressed). We asked our friends at Boot Hill Blades for a recommendation –
6″ Chef’s Knife by BootHill Blades
“This piece is made from an old sawmill blade, found right here in Tennessee. We cut out the shape, refine it on the belt sander, grind the blade road, heat treat the steel for maximum hardness and edge retention, then hand sand/polish each blade. This particular blade has also been dunked in an acid bath or ferric chloride to help it resist rust. The darker patina that is formed with eventually be replace by the custom patina of the user. Depending on where the chef or cook cuts the most, where they hold it, and what types of food they use it on, will determine the beautiful patina that is achieved. The high carbon steel blades take a bit more care, but they will last a lifetime if taken care of” – Jared at Boot Hill Blades.
Face grain glued up to end grain? Not for chopping on, but perhaps a table top….stay tuned as I have a chess board idea in mind.