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These shakers get their shape from a solid hardwood blank with cavities drilled into it, not from a lathe — a much more approachable first project if you don't have turning tools, and quick enough to knock out a set as a gift in under an hour.
The dispensing holes go through the top in whatever pattern you choose — more, smaller holes for salt, fewer, larger holes for pepper is a reasonable default, but there's no fixed spec here beyond drilling before you glue anything shut.
Choose a silicone stopper over cork. Cork looks more traditional but is genuinely harder to remove for refilling once it's been in place a while — a small material choice that saves real annoyance later.
| Item | Qty |
|---|---|
| Tight-grained hardwood, 2x2, 8 ft (or glued-up 1x2 stock) | 1 each |
| Cork or silicone stoppersSilicone is easier to remove for refills than cork. | 1 pair |
| Food-safe finish | 2 oz |
Overall cost: $. Lumber prices vary by region, species, and season, so we give a band rather than a figure we would only be pretending to know.
| Part | Qty | T × W × L |
|---|---|---|
| Shaker blanks2x2 hardwood | 2 | 1 1/2" × 1 1/2" × 4" |
Buy 1 board at 8 ft.
1 board
Assumes 8 ft stock, a 1/8" saw kerf, and buying each part at its own width. Change the board size or kerf on the full board plan →
Cut two hardwood blanks to size, one for salt and one for pepper.
Drill a cavity into the top of each blank sized to hold the seasoning.
Drill smaller dispensing holes through the top of each blank in whatever pattern you like — more/smaller for salt, fewer/larger for pepper is a reasonable default.
Drill a stopper hole in the bottom of each blank sized to your cork or silicone stopper.
Sand each shaker and finish with a food-safe finish, then insert the stopper in the bottom of each to close it.
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