Gallery
BWA – Inspiring Woodturners since 1991
February 2026 theme ‘A Steak Mallet’
Competition entries and results for the theme and also Open categories – click image to enlarge
February 2026 Beginner Theme 1st – Oliver Roden
This steak mallet combines oak and yew, the former being stained using vinegar and wire wool. A drill was used to form the teeth.
February 2026 Beginner Theme 2nd – Alan Thomas
Both parts of this ‘steak mallet’ are made of Ash and the smooth ends are designed for vegetables.
February 2026 Intermediate Theme 1st – Linda O’Reilly
The head of this steak mallet is made from Chanfuta wood.
February 2026 Intermediate Open (Joint) 1st – Cally Oldershaw
This Yew and resin vase was finished using Yorkshire grit and burnishing cream to achieve a good sheen.
February 2026 Intermediate Open (Joint) 1st – Alex Simpson
This Jarrah wood burr created lots of dust and required plenty of Danish oil to achieve this finished sheen.
February 2026 Advanced Theme 1st – Adrian Needham
This steak mallet, in white oak, is finished with wax and a food-safe oil
February 2026 Advanced Open 1st – John French
A very evocative piece of turned Lime, finished with a spirit stain and sanding sealer after it had been carved.
February 2026 Advanced Open 2nd – Mark Savill
The wood for this Ash bowl looked more solid until it was turned, but it still can be used. It is finished in a food-safe oil coating
February 2026 Master Theme 1st – Richard Audsley
Three woods, Yew, Maple and Walnut, were combined to make this steak mallet, which is finished in a hard wax oil.
February 2026 Master Theme 2nd – Malcolm Cleaver
This steak mallet is a combination of Oak, Sycamore and Pink Ivory, finished with a hard wax oil and carnauba wax.
February 2026 Master Open 1st – Harvey Grimwood
A variety of wood offcuts were used to produce the range of colours in the fruit and bowl on its stand.