ANNOUNCER: MAJOR FUNDING FOR "THE WOODWRIGHT'S SHOP" IS PROVIDED BY... [WIND BLOWING] [CAT MEOWS] [THUNDER] [CRASH] [HORN HONKING] WHEN THE UNEXPECTED HAPPENS, STATE FARM HAS THE TOOLS TO GET YOU TO A BETTER STATE, PROUD SPONSOR OF "THE WOODWRIGHT'S SHOP."

HEY, HELLO AGAIN.

WELCOME BACK TO "THE WOODWRIGHT'S SHOP."

I'M ROY UNDERHILL.

I'M SO GLAD YOU CAN BE WITH ME AGAIN TODAY BECAUSE I'VE GOT TWO OF MY FAVORITE THINGS.

ONE IS MY FAVORITE COOKIE WHEN I WAS A KID, WAS WINDMILL COOKIES.

NOW I STARTED THINKING.

YOU KNOW WHAT I NEED?

I NEED MY FAVORITE WOOD CARVER.

AND HERE SHE IS, MARY MAY.

I'VE GOT MARY MAY WITH ME.

AND HOW DOES SHE FIT IN?

LOOK WHAT SHE'S GOT.

WHAT HAVE YOU GOT HERE?

IT'S A WINDMILL COOKIE.

WE ACTUALLY ENDED UP ACTUALLY CARVING THIS DOWN INTO THE WOOD RATHER THAN...

NORMALLY WHAT I DO IS ACTUALLY CARVE RELIEF CARVING WHERE IT'S ACTUALLY UP, WHERE YOU CAN ACTUALLY SEE THE ACTUAL SHAPE UP ABOVE THE WOOD, AND WE'RE CARVING IT INTO IT AND CARVING THE DETAILS SO THAT EVERYTHING THAT IS...BASICALLY SHOULD BE STICKING OUT IS ACTUALLY CARVED INTO THE WOOD.

WHAT IS DOWN IS UP AGAIN.

SO IT'S A RELIEF TO ME THAT WE CAN GET RID OF RELIEF CARVING.

WE'RE DOING DEEP CARVING THERE.

IT'S A WONDERFUL MOLD.

THIS ONE IS IN APPLE WOOD, I THINK.

THAT IS IN APPLE.

IT'S BEAUTIFUL WOOD TO CARVE IN, VERY CRISP AND VERY CLEAN.

YEAH, THIS IS GREAT.

WELL, LET'S TAKE A LOOK AT SOME OF THESE OTHERS HERE.

WE'VE GOT-- SO HERE'S ONE.

AGAIN, ANOTHER WINDMILL.

AND AGAIN, WE FORM THE DOUGH INTO THE MOLD AND THEN TAKE IT OUT, PUT IT ON THE TRAY, AND BAKE IT.

SO MAKE THAT CLEAR.

YOU DON'T BAKE IN THE WOODEN MOLD.

THIS ONE IS DONE IN CHERRY.

AND THEN I'VE GOT ANOTHER ONE HERE THAT YOU'VE DONE MORE TRADITIONAL.

AH, THIS ONE'S GREAT.

THIS IS WHAT NOW?

A GINGERBREAD MAN.

GINGERBREAD MAN.

YAY!

AS YOU CAN SEE, ALL THE PARTS WHERE IT'S ACTUALLY CARVED IN, IT STICKS OUT THERE, AND THE FACE-- YOU CAN ACTUALLY DO DETAILS IN THE FACE.

HE'S SMILING THERE.

HE'S LOOKING-- WELL, UNTIL YOU BITE THE HEAD OFF.

THEN THEY'RE NOT HAPPY.

RIGHT?

AND THIS ONE IS REALLY FANCY.

HOWEVER, I ASKED YOU TO DO JUST A PLAIN COOKIE WHEN WE STARTED DOING THIS, AND HERE IT IS.

MARY HAS CARVED A "PLANE" COOKIE MOLD FOR ME.

AND THIS IS SO BIZARRE, BECAUSE THESE ARE CALLED "SPECULAAS" IN DUTCH, I THINK.

YES, I BELIEVE SO.

AND THEN ALSO THE SPRINGERLE IN GERMAN.

SO IT'S KIND OF HARD TO PRONOUNCE, BUT THAT'S... SPECULAAS.

IS THAT... THAT'S "MIRROR."

AND THIS IS LIKE A MIRROR IMAGE.

THIS OPENS UP.

AND IT'S SO WEIRD.

JUST LIKE A REGULAR MIRROR, YOU LOOK AT IT, AND IT FLIPS YOU LEFT TO RIGHT, BUT NOT UP AND DOWN.

AND THAT'S SO WEIRD.

ANYWAY, IT FREAKS ME OUT EVERY TIME WE DO THAT.

ALL RIGHT.

I'M SORRY.

I'M HOLDING YOU UP HERE.

OK. LET'S GET GOING.

SO, HOW DO YOU BEGIN?

WELL, THIS IS WHERE YOU HAVE TO JUST START THINKING ABOUT WHAT IS ACTUALLY YOU WANT TO STICK UP ACTUALLY YOU HAVE TO CARVE DEEPER.

SO WHAT WE'RE GONNA DO IS I'M GONNA TAKE MY V-CHISEL, AND I'M GONNA GO AROUND THE INSIDE EDGE.

NORMALLY WHAT I DO WHEN I DO RELIEF CARVING IS I GO AROUND THE OUTSIDE EDGE, WHERE I ACTUALLY LOOK LIKE THE INNER PART.

THIS PART IS ACTUALLY RAISED.

NOW WE'RE GONNA DO IT IN REVERSE AND MAKE IT GO DOWN.

NOW, WHY DON'T YOU HAVE THESE OTHER LITTLE LINES?

YOU'VE GOT LOTS OF LITTLE LINES ON YOUR PATTERN.

RIGHT.

WELL, I TRANSFERRED THIS WITH CARBON PAPER, AND I ONLY TRANSFER THE OUTSIDE EDGE SIMPLY BECAUSE IF I DID ALL THOSE LINES, BASICALLY IT WOULD JUST BE A WASTE OF TIME.

THIS IS GONNA BE HOLLOWED OUT.

AND I'M GONNA BE GETTING RID OF ALL THAT WOOD WHERE THAT LINE WAS DRAWN.

SO JUST THE OUTSIDE LINE IS NECESSARY.

SO WE WON'T NEED THIS FOR A FEW MORE STEPS HERE?

ALL RIGHT.

I'LL PUT THAT BACK HERE.

NOPE.

JUST GOT TO REMOVE.

AND I'M GONNA TAKE MY V-CHISEL, AND I'M GONNA TAKE THIS DOWN... YOU'RE USING YOUR LITTLE MALLET THERE.

I LIKE THAT.

YEAH, JUST TAKING IT DOWN.

THE FULL DEPTH OF THIS IS GONNA BE ABOUT 3/16 OF AN INCH.

AND IT'S IMPORTANT AS YOU'RE DOING THIS TO MAKE SURE THAT WHILE YOU'RE LOWERING THIS DOWN, THAT YOU MAKE SURE THAT THE WHOLE DEPTH ALL THE WAY THROUGH IT IS CONSISTENT BECAUSE WHEN YOU THINK ABOUT BAKING COOKIES, YOU DON'T WANT TO HAVE REAL THIN PARTS AND THICK PARTS.

SO THAT'S SOMETHING TO KEEP IN MIND.

OH, BECAUSE THE THICK PARTS WOULD...WOULDN'T COOK, AND THE THIN PARTS WOULD TURN BROWN.

SO YOU'RE KIND OF THINKING... YOU'RE THINKING AHEAD ALL THE TIME.

SO THEY ARE RATHER SHALLOW, ABOUT 3/16 OF AN INCH.

BUT YOU'RE NOT GOING THAT FULL DEPTH NOW.

THIS IS PREPARATORY TO THE FULL DEPTHENING, AS WE SAY, YEAH.

NOT QUITE.

RIGHT NOW WITH THE V-CHISEL, I'M JUST SIMPLY REMOVING THE WOOD RIGHT ALONG THE EDGE, JUST...

IT'S KIND OF ROUGH, AND IT'S NOT GONNA LOOK TOO PRETTY FOR A WHILE, BUT JUST SIMPLY TO REMOVE THE WOOD THE BULK OF THE WOOD, AND TO START TO DEFINE THAT EDGE.

NOTICE I'M GOING RIGHT INSIDE THAT LINE.

RIGHT INSIDE THE PENCIL.

SO THIS IS LIKE A... WOULD YOU SAY THIS IS A STOPPING CUT?

IS THAT A PROPER TERM FOR THIS?

YOU COULD CERTAINLY CALL IT A STOPPING CUT.

WHAT IT IS IS REALLY JUST CLEARING... CLEARING IT AWAY SO THAT I CAN GO ON TO THE NEXT STEP, MAKE THE NEXT STEP A LITTLE BIT EASIER.

ALL RIGHT.

SO...AND... AND THAT V-CHISEL, I LIKE THE WAY IT KIND OF SLOPES FORWARD.

IT'S LIKE THE TOP WINGS OF IT ARE LEANING FORWARD INTO THE CUT A LITTLE BIT.

YES.

YEAH.

AS YOU GO IN, YOU JUST, UM... AND I'M USING ALSO A MALLET, AND SOMETIMES A MALLET ENDS UP HELPING GET AROUND NICE TIGHT CORNERS LIKE THAT, PUSHING THROUGH.

YOU CAN GRADUATE... YOU CAN TITRATE.

TITRATE, AS THEY SAY.

THE...THE AMOUNT OF FORCE YOU'RE ADDING INTO IT-- JUST MEASURE IT OUT VERY ACCURATELY.

OK. NOW, AFTER DOING THAT, NOW WHAT I'M GONNA DO IS TAKE A CURVED GOUGE.

THIS IS A NUMBER-7 10-MILLIMETER.

YOU CAN TAKE A LARGER ONE, TOO, BUT REALLY I'M JUST COMING IN AND KIND OF HOGGING OUT THAT WOOD, BUT IF YOU NOTICE, AS I'M COMING UP ALONG THAT EDGE THERE, I ACTUALLY CAN HIT IT QUITE HARD BECAUSE I HAVEN'T ACTUALLY DEFINED... THAT'S A LITTLE WALL TO STOP HERE.

YEP, THERE'S A LITTLE WALL OF WOOD.

SO I HAVE A LITTLE BIT OF FLEXIBILITY WHERE I CAN RUN UP AGAINST THERE.

SO I HAVEN'T...

I STILL HAVE TO DEFINE THAT FINAL WALL THERE.

YOU'RE WORKING ACROSS THE GRAIN.

I'M WORKING ACROSS THE GRAIN.

AND IT ACTUALLY ENDS UP CUTTING A LITTLE BIT EASIER.

UM...IF I TRIED GOING WITH THE GRAIN THIS WAY OR THIS WAY, THERE'S MORE LIKELY OF A POSSIBILITY THAT IT WILL SORT OF...

THE GRAIN WILL ACTUALLY EITHER DIVE OR DO SOMETHING UNPREDICTABLE.

SO THIS IS A WAY OF GETTING AROUND THE POWER OF THE GRAIN TO PULL THE CUT OR SPLINTER OR LIFT OR SOMETHING LIKE THAT.

I...BASICALLY AT THIS POINT, I HAVE CONTROL OVER WHAT'S HAPPENING WITH THE GRAIN, AND SO... NOW, THIS IS THAT RIVER BIRCH I GOT FOR YOU?

RIVER BIRCH, AND IT ACTUALLY CUTS VERY NICE, AND IT'S...I DON'T KNOW.

HOW MANY MONTHS AGO DID YOU CUT THIS?

WELL, YOU KNOW, IT WAS A STANDING DEAD TREE.

AND THIS IS WHAT'S ODD.

WITH RIVER BIRCH, USUALLY THEY LEAN, LIKE, OUT OVER.

THEY'LL LEAN OUT OVER A CREEK.

AND THIS IS A LOCAL TREE.

BUT ANYWAY, RIVER BIRCH LEANS OUT OVER THE CREEK, AND THEY GET REACTION WOOD ALL IN HERE.

SO IF YOU CUT IT WITH A SAW OR WITH A-- IT FUZZES BECAUSE THERE'S SO MUCH TENSION THAT'S RELEASED IN THAT BOARD.

BUT THIS TREE, BIG TREE STANDING STRAIGHT UP.

BUT I STARTED SPLITTING IT, AND MARY, IT JUST LOOKS LIKE IT WOULD BE GREAT FOR CARVING, SO... AND IT'S VERY SOFT.

AND I THINK THE FACT THAT IT'S STILL GREEN CERTAINLY HELPS.

THAT'S IT.

NOW YOU'RE CARVING-- YEAH, THAT'S RIGHT.

NOW, THIS WILL SHRINK A LITTLE BIT, SO WE'LL HAVE A SLIGHTLY SMALLER WINDMILL.

AND I LOVED WHAT ONE OF YOUR STUDENTS SAID, BECAUSE YOU WERE TEACHING THIS THE OTHER DAY, I WAS SITTING IN, AND THE STUDENT MADE... SOMEBODY MADE A MISTAKE AND CUT OUT MORE THAN THEY MEANT TO, AND ONE OF THE STUDENTS JUST SAID, "OH, THAT'S JUST MORE COOKIE."

MORE COOKIE, YES.

THE MORE WOOD YOU REMOVE, THE BIGGER THE COOKIE.

SO WHAT I'M DOING RIGHT HERE IS JUST SIMPLY GOING...

IT'S EASIER SOMETIMES, TO GO IN THESE SMALL AREAS, TO COME ACROSS THERE.

AND AGAIN, IT'S STILL PRETTY ROUGH, BUT I'M REALLY JUST SIMPLY TRYING TO GET THAT DEPTH DOWN.

YOU GAVE A NUMBER FOR THIS.

WHAT DOES THAT MEAN, THAT NUMBER YOU SAY?

YEAH, THIS IS A NUMBER-7, WHICH IS THE ACTUAL SWEEP.

IT'S A NUMBER-7, 10-MILLIMETER.

THE 7 REFERS TO THE SWEEP, WHICH IS THE CURVATURE.

SO FLAT WOULD BE ONE?

NUMBER ONE, AND THEN NUMBER TWO WOULD BE A LITTLE BIT MORE CURVED.

IT GETS MORE AND MORE CURVED.

WHAT'S THE MOST CURVING?

THE MOST CURVED IS A NUMBER-11, AND THAT'S ACTUALLY SHAPED LIKE A "U."

YEAH, SO JUST LIKE A... YEAH, JUST LIKE "SPINAL TAP," IT GOES TO 11.

I LIKE THAT.

ALL RIGHT.

NOW I'M GONNA TURN THIS AROUND BECAUSE I DON'T LIKE TO CUT TOWARDS MYSELF.

WHAT I'VE DONE IS GO AS MUCH AS I CAN FROM THIS DIRECTION.

ALL RIGHT.

AND I'M GONNA TURN IT AROUND.

UP TO YOUR STOP.

YEAH.

AND BECAUSE I ALWAYS WANT TO-- I'LL HELP YOU TIGHTEN IT UP, BECAUSE YOU WANT TO GET A GOOD GRIP ON THIS.

...CUT AWAY FROM ME, YES.

ALL RIGHT.

THERE WE GO.

OK.

SO, AGAIN YOU CAN SEE IT'S NOT REAL CLEAN ALONG THE BASE, BUT I'M GONNA BE DOING THAT A LITTLE BIT LATER.

I'M JUST REALLY TAKING THE DEPTH AWAY, THE THICKNESS.

YEAH.

SO FOR A WHILE, IT'S NOT GONNA BE ALL THAT PRETTY.

IT LOOKS PRETTY TO ME.

I CAN ALREADY...

ALREADY TASTE IT.

THERE YOU GO.

NOW WHAT I'M GONNA DO IS I'M GONNA DEFINE THE EDGE, AND WHAT I'M GONNA DO IS... WHAT'S IMPORTANT ABOUT THIS IS MAKING SURE THAT THERE'S A SLIGHT ANGLE OUT, BECAUSE WE DON'T WANT THE DOUGH, WHEN WE PRESS THE DOUGH INTO IT, TO ACTUALLY GET IT CAUGHT.

SO ALL OF THIS...

THIS IS A FLAT, AND YOU'VE GOT THE BEVEL...

I'VE GOT THE BEVEL BACK AGAINST THE WOOD.

I SEE WHAT YOU'RE SAYING.

LET ME TAKE A LOOK AT THIS GUY HERE.

YOU CAN SEE THESE ANGLES THERE.

THEY ARE NOT 90 DEGREES.

YOU CAN SEE IT'S GOT OIL ON IT, BUT THEY'RE BEVELED AWAY TO RELEASE.

SO THAT'S WHAT YOU'RE DOING RIGHT NOW, MAKING SURE THAT THE COOKIE IS GONNA COME OUT.

EXACTLY.

IT'S LIKE WITH ANY KIND OF MOLD YOU'RE MAKING, BY HAVING THAT ANGLE AND WITHOUT DOING ANY UNDERCUTS JUST TO MAKE SURE THAT THAT MOLD WILL RELEASE.

SO THE BEVEL AGAINST THE WOOD.

NOW, IF YOU TRIED TO DO THIS... WELL, YOU...IF YOU TRIED TO START WITH THIS STEP, STAMPING IN LIKE SOME PEOPLE WILL DO, I CAN SEE HOW IT WOULDN'T WORK AS WELL.

YEAH, THERE WOULD JUST BE TOO MUCH WOOD TO TRY TO GET AWAY.

YOU COULDN'T GET DEEP.

YOU'RE GOING TO THE FULL DEPTH, THAT FULL 3/16" WITH THIS ONE.

AND YOU COULD USE A MALLET DOING THIS, TOO.

I'M JUST BASICALLY LEANING AGAINST THE TOOL TO MAKE THAT CUT, BUT YOU COULD USE A MALLET IF YOU WANTED ALSO.

I'M JUST TAKING THIS ONE TOOL, A FLAT CHISEL, IN MY HAND RIGHT NOW AND MAKING ALL THE CUTS THAT I CAN SEE FOR THIS ONE TOOL.

IT'S MORE OF AN EFFICIENT WAY OF DOING IT.

SO DOING THE FLAT CUTS, AND THEN I GUESS YOU'D GO TO A CURVED FOR THE CURVED ONES.

YEAH.

BUT AGAIN--BEVEL AGAINST THE SLOPE THERE.

SO YOU WANT SOMETHING LIKE A 30-DEGREE SLOPE.

ABOUT A 30-DEGREE, YEP.

THAT WOULD DEFINITELY RELEASE IT, YEAH.

SO I'VE GOT TO LET THE COOKIE OUT, BECAUSE WE'RE GONNA ROLL THE DOUGH IN HERE NOW.

BUT THE GREASE WILL RELEASE IT.

BUT IF IT...IF THERE'S AN UNDERCUT LIKE THAT, LIKE THAT AND YOU'VE GOT DOUGH DOWN IN THERE, IT'S LOCKED IN, IT'S NOT COMING OUT.

SO YOU WANT IT TO JUST POP OUT LIKE THAT.

SO THAT'S WHAT SHE'S DOING.

YES.

AND ACTUALLY I SEE RIGHT HERE I MISSED REMOVING THAT BACKGROUND.

THAT'S ALL RIGHT.

THAT'LL WORK.

WELL, THAT LITTLE PART YOU CAN DO.

YEAH.

ALL RIGHT.

OK.

SO, NOW, AGAIN IT'S LOOKING STILL PRETTY SLOPPY, BUT AS I COME ALONG HERE, I'M TAKING A CURVED GOUGE-- REALLY?

AND THAT'S IT.

THESE ONE CUTS ARE VERY CLEAN.

THERE'S NO...

IN OTHER WORDS, IF YOU CAN MAKE ONE SMOOTH CUT WITH THE BEVEL RUBBING, IT'S POLISHING AND MAKING A SLIPPERY SURFACE FOR THE DOUGH IS WHAT I'M TRYING TO SAY.

THAT'S IT.

AND IF YOU LEAVE ANY SORT OF ROUGHNESS ON THE SURFACE OR ON THAT WALL AREA, THEN THAT'S ALSO GONNA CATCH THE DOUGH.

IF YOU HAVE ANY JUST WOOD GRAINS STICKING OUT OR ANYTHING LIKE THAT, IT'S REALLY GONNA BE DIFFICULT TO RELEASE IT.

SO MAKE SURE THAT ALL OF THESE CUTS THAT ARE MADE ARE NICE AND DEFINITE AND SOLID.

AND THERE, BACK TO THIS ONE HERE.

ALL RIGHT.

NOW WE GET TO SEE WHAT IT LOOKS LIKE IF YOU HADN'T DONE THE V-CUT THERE.

YOU CAN'T GO QUITE... AND THAT'S IT.

I DIDN'T DO THE V-CUT AROUND THE CORNER.

YOU CAN'T GO QUITE AS DEEP.

I HAVE TO PRESS A LOT HARDER IN THERE.

YOU'VE GOT TO REPEAT.

NOW, YOUR ORIGINAL LAST NAME WAS WHAT NOW?

VAN ABBEMA.

VAN ABBEMA.

SO YOU COME BY THIS HONEST.

YES, DEFINITELY GOT THAT DUTCH BLOOD.

DOING THE DUTCH WINDMILL COOKIES.

YOU KNOW, MY ANCESTOR...

I WOULD NOT EVEN BE IN THIS COUNTRY IF IT WEREN'T FOR THESE KIND OF COOKIES, THESE, UH...MY ANCESTOR, ROYDEN UNTERHUBLE-- YOU EVER HEARD OF HIM?

I HAVE NOT, NO.

HE WAS ACTUALLY EXILED FROM OUT OF HOLLAND FOR CARVING WHAT WERE CONSIDERED RUDE AND SUGGESTIVE COOKIE MOLDS AND SELLING THEM TO THE STUDENTS AT THE UNIVERSITY OF LEIDEN AND APPARENTLY VIOLATED SOME ORDINANCE AGAINST THAT, BUT HE WAS JUST HELPING OUT THE ANATOMY STUDENTS, GIVING THEM AIDE DE MEMOIRE.

THAT'S WHAT HE SAID.

ANYWAY, BUT THAT'S-- INTERESTING HISTORY.

YEAH, YEAH.

SO IF YOU SEE SOME OF THESE RUDE COOKIE MOLDS, THAT MAYBE ROYDEN UNTERHUBLE...I DON'T KNOW.

NEVERTHELESS--ALL RIGHT.

SO LET'S SEE.

YOU'RE STILL WALKING AROUND.

NOW YOU'RE DOING AN OUTSIDE CURVE THERE.

YEAH.

AND SO THAT WAS AGAIN PUSHING WITH THE INSIDE.

JUST TURN THE GOUGE AROUND.

OK. AND JUST MAKE SURE EVERY ONE OF THESE SLANTS IN.

ALL RIGHT.

YEAH.

AND YOU'VE GOT TO GET IT ALL THE WAY AROUND.

EVERYTHING DETAILED.

PROBABLY HAVE TO DO A LITTLE BIT OF DETAILING.

V-CHISEL.

ALL RIGHT.

WE'LL SEE THIS NEXT... NOW, THE NEXT ONE IS I'M GONNA COME AND MAKE THE BACKGROUND AS FLAT AS POSSIBLE AND GO RIGHT UP TO THAT CUT THAT I JUST MADE.

OK?

AND THAT'S GONNA END UP BEING THAT FINAL ONE BEFORE I DO ANY OF THE LITTLE DETAILS FOR THE TEXTURE LINES AND ALL OF THAT.

SO THE FLATTER AND SMOOTHER YOU CAN GET THIS, THE BETTER SO THAT...

IT'S BASICALLY LIKE DRAWING ON A FLAT CANVAS.

YEAH, I SEE HOW THIS WORKS.

SO YOU ROUGH IN THAT RECESS AND THEN PUT IN THE DETAILS.

AND SO IT'S A BEVELED RECESS.

THIS WOULD RELEASE A COOKIE RIGHT NOW, YOU KNOW, ONCE IT'S SMOOTHED OFF.

BUT IT WOULD HAVE ALL THE INTEREST OF THE DETAIL CARVING YET TO COME.

ALL RIGHT.

EXACTLY.

SO, NOW THIS IS A NUMBER-3, 6.

IT'S ALMOST A FLAT ONE, BUT IT'S JUST CURVED ENOUGH SO IF I GO ALONG A FLAT SURFACE, THE CORNERS DON'T DIG IN.

AND YOU'VE GOT THE BEVEL RUBBING.

SO IT'S KIND OF SKATING AND POLISHING THE WOOD, TOO.

IS THAT REALLY HAPPENING OR...

IT'S...WELL, I AM ACTUALLY REMOVING QUITE A BIT OF WOOD, SO IT'S MORE LIKE SHAVING OFF THE TOP SURFACE.

SO IT ENDS UP, UM... JUST REALLY SORT OF TRYING TO GET A SMOOTH, SMOOTH SURFACE LIKE THAT, AND I'LL JUST COME BACK IN HERE USING THIS AND CLEANING UP AS I GO.

YOU'RE USING, IT LOOKS TO ME, LIKE ABOUT 8 DIFFERENT CHISELS AND GOUGES TO DO THIS PRETTY SIMPLE ONE.

FOR THIS BACKGROUNDING, IT REALLY JUST DEPENDS ON WHAT KIND OF CURVES YOU NEED, WHAT KIND OF SHAPES.

SO IT REALLY DEPENDS ON HOW COMPLICATED.

THE GINGERBREAD MAN THAT I DID REQUIRED A LOT MORE.

AND IF YOU WERE DOING ANATOMICALLY EXPLICIT... THEN YOU PROBABLY WOULD NEED MORE, YES.

BUT I DON'T THINK I'M GONNA BE DOING THAT.

NO, NO.

I WASN'T SUGGESTING THAT.

THAT WAS A PERIOD IN TIME BEST FORGOTTEN, I THINK.

SO NOW, THERE WE GO.

LOOK AT THAT.

I LOVE THE WAY YOUR LEFT HAND-- WE'VE NEVER MENTIONED THE LEFT HAND, BUT IT'S, WHAT, RIDING ON THE WOOD THE WHOLE TIME.

RIGHT.

AND THIS IS MOSTLY GOING... ACTUALLY HOLDING THE HANDLE WITH MY RIGHT HAND.

MM-HMM.

AND THE LEFT HAND RESTS ON THE SURFACE AND JUST...IT'S LIKE A FULCRUM TO SOME DEGREE.

EXACTLY.

OOPS.

I FORGOT A LITTLE SPOT HERE.

BETTER DO THAT BEFORE I GO TOO FAR.

WELL, YOU HAVE SOMEBODY YAKKING AT YOU THE WHOLE TIME.

HARD TO DO THERE.

AND ONE OTHER THING I WAS GONNA SAY-- A LOT OF THE TIMES, I DO RECOMMEND BEING ABLE TO USE YOUR RIGHT AND LEFT HAND BECAUSE THERE ARE TIMES WHEN I HAVE TO GO IN THIS DIRECTION.

SO IN CASE THE GRAIN... SWITCH CARVER.

RIGHT.

IN CASE THE GRAIN CHANGES ON YOU.

SO IT'S REALLY A GOOD IDEA TO BE ABLE TO DO THAT, BECAUSE THE FLEXIBILITY, THEN, IS THAT MUCH GREATER.

SO EVEN-GRAINED WOOD-- PEAR, APPLE, BIRCH.

WE WERE TALKING THAT BEECH WOULD WORK WELL.

UH...AND...HA HA.

JUST...HA HA HA!

I DON'T KNOW WHICH WAY THE GRAIN IS ORIENTED.

I THINK THIS IS ACTUALLY FLAT GRAIN.

IT'S PRETTY NICE.

IT'S VERY NICE.

LET ME SHOW THIS ONE HERE.

WE BORROWED THESE FROM PETER ROSS.

THESE ARE WONDERFUL LITTLE COOKIE MOLDS, AND THEY ARE ACTUALLY IN END GRAINS HERE.

LOOKING AT THE END OF THE CELLS THERE TO CARVE THESE WONDERFUL ONES.

THESE ARE VERY, VERY DETAILED.

YEAH.

I WAS SURPRISED THAT THEY WOULD CUT INTO THE END GRAIN.

THAT'S VERY INTERESTING.

WELL, IT MAY HAVE BEEN CANDY OR SOMETHING LIKE THAT, SOMETHING THAT REQUIRED A LITTLE MORE DETAIL.

I'LL LEAVE THAT THERE.

SO...ALL RIGHT.

SO IT LOOKS LIKE YOU'RE CLOSING IN ON IT.

YES.

AFTER I MAKE SURE THAT THIS WHOLE SURFACE IS NICE AND FLAT, THEN I'M GONNA DRAW IN THE DETAILS.

THAT'S THE CANVAS.

ALL RIGHT.

NOW I'LL GET YOU YOUR DRAWING BACK HERE.

OK.

SO I REALLY JUST WANT TO TRY TO KEEP THAT AS FLAT AS POSSIBLE.

NOT CRITICAL THAT EVERYTHING IS... [BLOWS] PERFECTLY FLAT, BUT NOW WE'RE GONNA TRANSFER THE DETAILS ON HERE.

ALL RIGHT.

OK. AND THEN... NOW, A LOT OF TIMES WHEN YOU HAVE THIS TYPE OF THING, YOU WANT TO HAVE A LITTLE BIT OF A PERSPECTIVE.

SO I'M TAKING THIS AND MAKING A LITTLE BIT OF A CURVE TO IT SO IT SORT OF LOOKS LIKE YOU'RE LOOKING UP AT IT.

RIGHT.

SO IF YOU WERE ON THE GROUND IN FRONT OF THE WINDMILL, WE'D BE LOOKING UP AND SEE IT CURVED UPWARDS AWAY FROM US.

EXACTLY.

SO I'M JUST DOING THIS KIND OF ROUGH IN HERE.

AND AT EYE LEVEL, IT BECOMES HORIZONTAL.

YEAH.

AT THE DOOR.

SO, IF WE JUST DID STRAIGHT, IT WOULD KIND OF NOT REALLY GIVE A LOT OF DIMENSION TO IT.

BUT YOU NEED TO DO THAT ILLUSION OF DEPTH BECAUSE YOU CAN'T DO THE REALITY.

AGAIN, YOU'D MAKE IT TOO THICK THERE TRYING TO MAKE A FULL 3-DIMENSIONAL COOKIE, AND IT WILL BURN THE PROTRUDING PARTS.

OR SOME WILL BE RAW AND... YEAH.

THAT'S ANOTHER ONE OF THE STORIES... AH, NEVER MIND.

ALL RIGHT.

SO... WE'RE GETTING CLOSE.

OK. WE'VE GOT A LITTLE DOOR THERE, TOO, SO... AND THEN WE'VE GOT THESE LITTLE, UM... KIND OF WAVES OR ROCKS OR WHATEVER YOU WANT TO HAVE THEM.

JUST LITTLE CURVES RIGHT DOWN THERE.

BUT THE MAJORITY OF THIS IS GOING TO BE A V-CUT, AND WHAT I'M GOING TO DO HERE, I'M GONNA DRAW IN THE BRICKS.

AND ALL IT IS IS JUST EVERY ROW IS JUST OFFSET.

IT'S JUST ALTERNATING.

YOU TOLD ME, YOU WOULD DRAW BRICKS WHEN YOU WERE A CHILD.

IS THAT RIGHT?

YES.

I WAS A VERY STRANGE AND SOMEWHAT BORED... YOU'D DRAW HOUSES BUT DRAW IN ALL THE BRICKS.

I WAS A BORED CHILD.

I WOULD SIT THERE AND DRAW INDIVIDUAL BRICKS.

WELL, IT'S PAYING OFF NOW.

YOU NEVER KNOW.

YOU NEVER KNOW.

YEP.

THERE YOU GO.

I WAS A STRANGE CHILD.

WELL, IT'S TO OUR GREAT ADVANTAGE HERE.

ENTERTAINED MYSELF IN SIMPLE WAYS.

THANK GOODNESS.

WELL, THIS IS SO GRAND, BECAUSE ONCE YOU GET THIS PATTERN IN HERE, THIS IS GONNA BE SUCH A...

IT'S A NEAT THING FOR MAKING COOKIES, BUT THEY'RE ALSO JUST COOL TO LOOK AT ON THEIR OWN.

OH, YES.

JUST THE PATTERN THEMSELVES.

WHAT'S THIS TOOL HERE?

ALL RIGHT.

THIS IS A SMALLER V-CHISEL.

THIS IS A 3-MILLIMETER V-CHISEL.

IT'S JUST GONNA FIT IN HERE A LITTLE BIT BETTER.

AND I'M JUST GOING ALONG THESE HORIZONTAL ROWS FIRST BECAUSE IF I DO THESE FIRST, WHAT IT'S GONNA DO IS ACTUALLY GONNA CREATE A STOP CUT WHEN I MAKE THE... ACTUALLY DIVISIONS BETWEEN THE BRICKS.

HUH.

SO IT'S NOT SO MUCH THAT THEY'RE HORIZONTAL, BUT THAT THEY'RE GOING ACROSS THE GRAIN.

IS THAT IT?

ACROSS THE GRAIN AND CREATING, LIKE, A STOP CUT.

I GOT YOU.

ALL RIGHT.

SO, AS I'M COMING ALONG HERE... AND NOW WHAT I'M GONNA HAVE TO DO IS TURN IT AROUND BECAUSE I ONLY WAS ABLE TO REALLY DO ABOUT HALF OF THOSE.

THEN COME IN THIS DIRECTION.

THEN COME BACK FROM THE OTHER WAY.

LET ME SEE.

I'M GONNA LOOK AT YOUR...

UH, UH...

GINGERBREAD MAN.

SEE, THIS, I THINK, IS SO GREAT.

YOU DO THIS.

YOU CAN HANG THEM ON THE WALL IN THE KITCHEN.

SO IT'S A WONDERFUL THING TO LEARN HOW TO DO.

AND IF YOU HAVE, SAY, A TREE-- A FAMILY TREE, WE SAY-- LIKE A CHERRY TREE, OR THERE WAS AN OLD WALNUT OUT IN FRONT OF THE BARN, YOU KNOW, THAT HAD TO COME DOWN, AND YOU WANT TO MAKE SOMETHING FOR THE WHOLE FAMILY, YOU CAN JUST SPLIT OUT THESE PIECES, CARVE THEM, AND THAT'S SOMETHING EVERYBODY CAN HAVE AS A...A MEMORY OF THAT SPECIAL TREE IN THE FAMILY.

SO IT'S A COOL THING TO MAKE.

ALL RIGHT.

LET ME SEE WHAT YOU'RE DOING.

SORRY.

NOW YOU'RE DOING THE LONG-GRAIN CUTS.

NOW I'M DOING THE ACTUAL...

SO YOU SEE WHAT HAPPENS AS I AM COMING LIKE THAT, IT ACTUALLY STOPS... LET'S TRY IT IN THIS DIRECTION.

IT ACTUALLY STOPS AT THAT PREVIOUS CUT THAT I MADE.

IF I DIDN'T MAKE THOSE CUTS ALONG THIS WAY FIRST, IT WOULD JUST CARRY ON TOO FAR.

NOW, THIS IS JUST A BUNCH OF LITTLE CUTS RIGHT THERE.

SO THIS PROCESS, DOING THE HORIZONTAL...

I'M SORRY.

THE CROSS-GRAIN CUTS FIRST AND THEN THE LONG GRAIN, THAT MAKES IT A LITTLE STRONGER, I THINK.

TO ME, IT REDUCES THE CHANCE OF BREAKAGE.

WELL, CERTAINLY, YEAH.

YEAH.

GOOD.

OK.

I WAS HOPING THAT'S WHAT IT WAS.

ALL RIGHT.

NOW THESE, YOU'VE GOT TO DO THOSE CORBELLING BRICKS, I GUESS, THAT COME OUT.

OH, YES.

AND THEY'RE A LITTLE SWEEP.

AGAIN, JUST A TINY, LITTLE V-CHISEL.

JUST ENOUGH TO CARRY IT ON.

OK. NOW... ALL RIGHT.

LET ME SEE.

YOU KNOW, I'D BETTER GET-- I'M GONNA START WORKING SOME DOUGH, BECAUSE WE WANT TO MOLD THIS.

I'VE GOT A BOWL OF DOUGH DOWN UNDER HERE.

ALL RIGHT.

NOW, THERE'S-- I JUST WANT TO SHOW YOU RIGHT HERE.

THERE'S GONNA BE CURVED ONES.

THERE'S GONNA BE A STRAIGHT ONE THERE AND THEN AS IT CURVES AROUND THERE, A LITTLE BIT OF A CURVE THERE TO GIVE IT THAT DIMENSION THAT IT LOOKS LIKE IT'S COMING OUT.

YEAH.

ALL RIGHT.

AND AGAIN, SO FAR I'VE ONLY USED A V-CHISEL FOR ANY OF THESE, UM...

DETAIL LINES OR TEXTURE LINES.

AND YOU CAN ALSO USE A MALLET TO DO THIS.

AND THAT KIND OF CONTROLS WHERE IT'S GONNA ACTUALLY STOP A LITTLE BIT MORE.

AND THEN I'M GONNA JUST COME UP HERE.

YOU CAN JUST METE OUT, MEASURE OUT, THE FORCE A LITTLE BIT BETTER...

RIGHT.

WITH THAT TAPPING WITH THE MALLET.

THAT'S SURPRISING, I THINK.

PRESSING WITH A V-CHISEL CAN SORT OF SLIP SOMETIMES.

ALL RIGHT.

I'M GONNA PUSH OUT THIS DOUGH.

NOW, THERE WAS THIS COOL BOOK-- ANNE WATSON IS THE AUTHOR.

SHE WROTE A BOOK ON MAKING MOLDED COOKIES.

IT'S A GREAT BOOK, LOTS OF INFORMATION.

I REALLY LIKE IT, AND SHE SAYS SHE FOUND A SECRET WAS, UH... BECAUSE IT DIDN'T WORK FOR A LOT OF FOLKS.

SHE BELIEVES THE SECRET IS USING HONEY IN THE BATTER, NOT THE REFINED SUGAR, AND THAT MAKES IT HOLD TOGETHER.

GETTING THE TEMPERATURE RIGHT.

AND ALL THIS IS IS EGG, FLOUR, UH... WHAT ELSE?

SOME LEMON FOR FLAVORING.

I CAN DEFINITELY SMELL IT.

HONEY.

YEAH.

YOU CAN SMELL THE LEMON.

THEN HONEY, EGG... AND THAT'S ABOUT IT.

IT'S BUTTER.

IT'S A BUTTER COOKIE.

NOW, OF COURSE, THERE WOULD BE ANISE, ALL DIFFERENT KINDS OF RECIPES.

I THINK MOON CAKES WERE DONE THIS-- SO THIS IS INTERNATIONAL, YOU KNOW, ALL DIFFERENT KINDS OF COOKIES AROUND THE WORLD MADE WITH MOLDING.

THERE YOU GO.

SO I'VE GOT THAT.

WE ACTUALLY HAVE DONE THIS OCCASIONALLY WITH-- OH, I SEE.

WHAT YOU DOING THERE?

I'M JUST DOING THE DETAILS ON THIS.

SO SOMETIMES JUST MAKING A BUNCH OF SERIES OF TEXTURE LINES, LIKE THAT V-CUT THERE...

THE LITTLE FLAG LINES.

REALLY JUST ADDS A LOT OF DIMENSION TO IT, AND YOU CAN SEE ON THE COOKIE ITSELF, IT'S JUST GONNA SHOW THAT MUCH MORE DIMENSION.

I'VE GOT ONE MORE, AND THEN I'LL GO DOWN TO THE BOTTOM.

CLOSING IN ON IT.

ALL RIGHT.

I'LL START FORMING IT INTO THE MOLD.

I'VE GOT THIS THING WITH SOME OIL ON IT, AND WE'VE PUT FLOUR ON THERE, TOO.

BUT YOU SEE, OUR WINDMILL IS WELL OILED.

SO IT WON'T SQUEAK THERE.

OK.

I'M JUST GONNA DO THESE WAVES DOWN HERE.

NOW, THIS IS A TOOL THAT'S JUST...

THIS IS A 7... YEAH, A 7, 10.

SORRY.

AND I'M GONNA CURVE IT LIKE THAT.

RIGHT.

AND THEN AN ANGLE DOWN LIKE THAT.

OK.

SO IT'S GONNA END UP MAKING A LITTLE NOTCH.

A LITTLE KIND OF HALF-MOON.

A LITTLE MOON.

MOONETTES.

HA HA!

YEAH, AND THIS IS ACTUALLY...

THIS IS ACTUALLY A TEXTURE THAT THEY USE A LOT IN A LOT OF THE DESIGNS BECAUSE YOU CAN HAVE SOME REALLY WONDERFUL REPEAT TEXTURE LINES.

AH.

GOOD STUFF.

AND THAT SHOWS UP REALLY NICELY IN THE ACTUAL MOLD ITSELF WHEN YOU MAKE THE COOKIE MOLD.

OK.

THERE YOU GO.

YOU CAN PUT GRASS ON TOP OF THAT, THOSE LITTLE HILLOCKS, IF THEY'RE NOT WAVES, OR A FISH JUMPING OUT.

WELL, LET'S JUST DO THAT.

WE'LL SEE A LITTLE BIT LIKE THAT, LITTLE...

TINY, LITTLE CUTS.

YOU CAN ADD LITTLE DETAILS.

LET'S SEE.

I'M GONNA TILT THIS OVER SO WE CAN SEE WHERE YOU'VE GOT IT.

NOW, THIS IS IT, AND WHAT'S SO COOL IS THIS HAS... AND THERE IT WAS.

MARY, YOU HAVE DONE THAT WONDERFUL JOB.

WHAT A COOL COOKIE THAT'S GONNA BE.

IT HAS LITTLE BITS OF WOOD STILL IN THERE.

BUT WHAT'S GREAT, WHEN YOU MAKE THAT FIRST COOKIE, IT'S JUST A HIGH-FIBER COOKIE, BECAUSE IT COMES OUT.

IT'S HEALTHIER.

LET ME SEE IF I CAN GET THIS OUT OF THE MOLD NOW.

SO I'VE GOT THAT ON THERE NOW.

USUALLY YOU'D FLOUR IT, BUT I DIDN'T BRING ANY... OH, LOOK AT THAT.

IT'S COMING OUT GREAT.

ALL RIGHT.

SO YOU MOLD THESE.

I PUSHED THE...

THIS IS THE EXCITING PART.

THE DOUGH IN.

AND LOOK AT THAT.

OH, LOOK AT THAT.

LOOK AT THAT.

THERE IT IS.

THERE'S OUR WINDMILL COOKIE.

SO NOW WHAT WE DO IS TAKE EACH OF THESE, CUT AROUND THEM, AND IF YOU'RE REALLY CLEVER, YOU MAKE A TIN COOKIE CUTTER THAT'LL STAMP THIS OUT, BECAUSE IT IS QUITE A TEDIOUS THING TO GET IT.

BUT NEVERTHELESS, LOOK AT THAT-- YOU CAN SEE THE DETAIL.

THE PATTERNING IS STILL IN THERE.

YOU CAN SEE EVERY LITTLE BRICK AND NUANCE OF IT.

SO I'M NOT GONNA CUT AROUND THAT.

I'M GONNA TAKE A LOOK AT THIS ONE.

HERE'S A BIG ONE.

THIS WAS ACTUALLY LOANED TO ME BY OUR FRIEND ELIA BIZZARRI.

THIS IS, UH... ACTUALLY, ROYDEN UNTERHUBLE HIMSELF CARVING...

HE'S, AGAIN, THROWN OUT OF HOLLAND BECAUSE-- WELL, THAT'S ALL RIGHT.

BUT YOU CAN SEE, HE HAS A BIT OF A LEER ON HIS FACE THERE.

I DO SEE THE RESEMBLANCE.

HE'S A HAPPY GUY THERE.

ALL RIGHT.

SO THIS IS WONDERFUL.

I HAVE TO GUESS NOW.

WE'VE GOT THE COOKIES, WE'VE GOT OUR GINGERBREAD MAN, WE'VE GOT OUR PLAIN COOKIE.

BUT WE SHOULD HAVE A CHANCE NOW, I THINK, TO BITE THE SAILS OFF IT, BECAUSE HERE WE ARE.

OH, THIS IS THE EXCITING PART.

YEAH, THIS IS THE EXCITING PART.

WE'LL SEE HOW GOOD IT IS NOW.

THIS IS WHAT DON QUIXOTE WAS AIMING FOR-- NOT TO TILT AT HIS WINDMILL, BUT TO EAT HIS WINDMILL.

THERE WE GO.

THAT IS NOT BAD.

THAT'S NOT BAD.

ALL RIGHT.

WELL, THANK YOU SO MUCH FOR JOINING US.

THIS IS ROY UNDERHILL HERE WITH MARY MAY.

THANK YOU FOR JOINING US.

WE'LL SEE YOU NEXT TIME.

SO LONG.

THANK YOU.

ANNOUNCER: LEARN MORE ABOUT "THE WOODWRIGHT'S SHOP" AND TRADITIONAL WOODWORKING ON OUR WEBSITE.

YOU CAN FIND US ONLINE AT pbs.org.

MAJOR FUNDING FOR "THE WOODWRIGHT'S SHOP" IS PROVIDED BY... [WIND BLOWING] [CAT MEOWS] [THUNDER] [CRASH] [HORN HONKING] WHEN THE UNEXPECTED HAPPENS, STATE FARM HAS THE TOOLS TO GET YOU TO A BETTER STATE, PROUD SPONSOR OF "THE WOODWRIGHT'S SHOP."

ROY UNDERHILL IS THE AUTHOR OF "THE WOODWRIGHT'S GUIDE: WORKING WOOD WITH WEDGE AND EDGE," AS WELL AS OTHER BOOKS ON TRADITIONAL WOODWORKING, ALL PUBLISHED BY THE UNIVERSITY OF NORTH CAROLINA PRESS AND AVAILABLE AT BOOKSTORES AND LIBRARIES.