Copyright © 2019 Burnham-on-sea Woodturning Club

Burnham-on-sea          Woodturning Club

Meeting Reviews

November 2019 - Colwin Way

October 2019 - Liz Kent

September 2019 - John Blake

August 2019 - Sandra Adams

July 2019 - Chris Foweraker

June 2019 - Paul Sweet

May 2019 - George Foweraker

April 2019 - Bryan Milham

March 2019 - Mark Sanger

February 2019 - George Foweraker

January 2019 - Paul Sweet

November 2018 - Jason Breach

October 2018 - Colwin Way

September 2018 - John Blake

August 2018 - Paul Sweet

July 2018 - Mark Sanger

June 2018 - John Lancaster

April 2018 - Liz Kent

March 2018 - Paul Hannaby

January 2018 - George Foweraker

November 2017 - Jason Breach

October 2017 - Tony George

September 2017 - Bryan Milham

September 2017 - AWGB

August 2017 - Mark Hancock

June 2017 - John Aitken

April 2017 - Chris Foweraker

March 2017 - Mark Sanger

February 2017 - George Foweraker

January 2017 - Paul Sweet

November 2016 - Jason Breach

October 2016 - Bryan Milham

September 2016 - Mark Sanger

August 2016 - Keith Fenton

July 2016 - George Foweraker

June 2016 - Chris Foweraker

June 2016 - Stuart Mortimer

April 2016 - Pete Moncrieff-Jury

March 2016 - Mark Sanger

February 2016 - Ray Blake

January 2016 - George Foweraker

December 2015 - Nick Agar

November 2015 - Paul Hannaby

October 2015 - George Foweraker

September 2015 - Mark Sanger

August 2015 - Jason Breach

July 2015 - Chris Foweraker

June 2015 - Nick Agar

April 2017 - Chris Foweraker

We’ve probably all had a go at turning fruit. Tonight Chris showed us how to turn apples and pears properly.

Pear out of beech …

Top Tip 1 - as with all fruit, observation of the real thing helps to create a good result. In this case, whilst pears like apples have an indent on the bottom they have no indent on the top. When I heard this I was panicking for the rest of the evening as I had prepared a number of of pears for the North Somerset Arts Week which was starting the next day and I wasn’t sure that I had noted this when making my own pears!

Chris uses a friction chuck (described below) to complete the turning of fruit. This has a hole right through into which a round ended stick can be inserted both to help centralise the fruit when inserted and also to free the fruit when finished.

The top three quarters of the pear was completed including sanding etc whilst supported by the headstock and tailstock in the conventional way and then inserted into the friction chuck so that indent in the bottom could be turned and the bottom quarter sanded and finished.

With the pear removed drill a hole at a slight angle in the top of the pear to take either a homemade stalk out of, say, laburnum or a dried actual stalk from a pear. With the bottom drilled centrally insert a clove to finish off the pear.

Friction chuck …

Chris makes several sizes of friction chuck to suit different sizes of fruit. The same size could be used for both apples and pears but Chris suggested that smaller sized apples were more attractive. Oak, ash and beech are suitable materials out of which to make a friction chuck.

The steps to making the friction chuck were …

Top Tip 2 - at this stage it was discovered that there was a crack in the wood which Chris filled with superglue. The tip is to make sure that the superglue is fully set before turning the lathe back on.

Top Tip 3 - when removing a piece of work from the chuck mark on the piece the position of Jaw1 so that it can be replaced in the chuck in the same position.

Apple out of beech …

Top Tip 4 - when turning the indents make sure that the tool pressure is central - side pressure could cause the piece to move or even jump out of the friction chuck.

Thanks to Chris for this straightforward and methodical explanation of the fruit making process. I certainly will now be able to enhance the appearance of my next batch of apples and pears.

David Langan