essentÊrving°57

C A R V F. D M O V 1 D I N C. S

Any bits still lefr in rhe intersection should pop out if a skcw, No. 2 (Swiss No. IS), or flatrish fishtail chisel is brought in from rhe side. Whiskers rhat persist will go if thc gouge is held in rhe finaÅ‚ position and pressed down with a roraring mocion. It is always best to rcpcat the same cuts exacdy or the work may appear ragged. The principlcs involvcd in this moulding arc common co most others.

Egg and Dart

For egg and dart the following chisels are needed.

♦    No. 5 (or No. 6 English) about two-thirds of the arc of thc mouldcd section - about 12mm (}/Å„x\) wide for a 20mm (%in) chord;

♦    a narrow gouge: e.g. No. 5, 6, or 7, 6mm (14 in) wide;

♦    No. 8, 2mm or 3mm (I4in);

♦    No. 3, 4 or 3 fishtail, about l4mm (V6in).

Before marking out the wood see what shape and sizc of egg you can cut most cleanly. Your chisel may leave you little choice. The Greeks favoured a long, flatrish egg often sitting wcll inside its cup. The Romans madÄ™ their eggs rounder and fatter.

The baroque sa le was similar. The tip of the egg in this case sits right on the edge of the cup. The width of rhe narrow egg is based on the radius of the quadrant. The width of the fat one is based on thc chord. Experimenr with thc No. 5 or 6 gouge at one end of the strip. HoÅ‚d it vertically with its side at right angles to the back linÄ™. Engage it lighrly with thc wood and slide it round in its own cut until it reaches the front edge, which will be the point of the egg. You may necd to vary the angle against the back linÄ™ to produce the best shape. Leave a reasonable distance for the cup. Decide how wide the band between thc cup and the dart will be, rhen use thc narrow No. 5, 6 or 7 gouge to mark the top of the dart about onc-third of rhe way forward from thc back.

Having marked off thc ccntres of eggs and darts, mark in the outsides of the eggs and their cups. The first cut is a stopping cut with the chisel held vcrtically on the chosen outline of the egg ar the back on one side (Fig 4.8). It is driven in with a mallet as far as is safe and this cut is repeated along the whole run. The same cut is repeated in the opposite direerion, and then the top of the egg is shaped as with the pea, still using thc No. 5 or 6 (Fig 4.9). If the side of the egg begins to move outwards, start to shape the cup. It is unlikely that

FlC 4.8 The first cut on egg and dan. The gouge cuts uertically on to the outline from the back edge.

Fk; 4.9 The egg is then rounded by using the gouge flute-down as for the pea moulding.

— 57 ^