Often, despite our best efforts when axing, we end up with a twist in our spoon blank. The best time to address this is when roughing out the spoon with the knife, and the simplest way to do it is to lower one of the sides of the tip of the bowl, which will have the effect of straightening everything out.
It is tempting to do this side first. But you should do it last. Here's why:
Usually the other side, the side with less, has some real limitation to how much you can remove without dramatically changing the outline of the spoon that you want. You want to do this side first because it is the limiting factor. Once you have this the best you can, you can match to it the side that needs to come down to undo the twist. By definition, there will be enough material to be able to do this.
A bit counter-intuitive, but it works better.
My blog has evolved into a series of short essays on the nature of entrepreneurship, craftsmanship, and their overlap. If either of these topics is something you think about, you will probably like this.