Christopher Greenman on tue 29 feb 00
Sent originally on Saturday
Resent 2/28
I just started trimming a bunch of tea bowls. I have been trying out these
new stainless steel trimming tools from Japan - kanna. Does anyone else use
these? I think that they would be more direct. I am having trouble with them
cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
Hope to see some of you at the Alabama Clay Conference!!
Mel is almost there...
by the way, hows the firing at Hog Chain Road ???
Chris
kelldogn@aol.com
HD on wed 1 mar 00
Christopher;
I just visited my friend Sajiro Tanaka's exhibit. He had 10 ido chawan
(ceremonial tea bowls) on display...5-6000 dollars each. He is the master
of kodai (foot) and he claims it is like the "balls of the man"...his
catalogue always shows photos of the bowl and the kodai...
It takes decades to learn to use the kana for cutting kodai...just practice
Dan in Tokyo
At 02:17 PM 02/29/2000 -0500, you wrote:
>----------------------------Original message----------------------------
>Sent originally on Saturday
>Resent 2/28
>
>I just started trimming a bunch of tea bowls. I have been trying out these
>new stainless steel trimming tools from Japan - kanna. Does anyone else use
>these? I think that they would be more direct. I am having trouble with them
>cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
>
>Hope to see some of you at the Alabama Clay Conference!!
>
>Mel is almost there...
>
>by the way, hows the firing at Hog Chain Road ???
>
>Chris
>kelldogn@aol.com
Daniel P. Considine, Ph.D.
Waseda University
102 Century Mansion
4-23-11 Irumagawa
Sayama City, Japan, 350-1305
Ph/Fax (81) 0429 54 2401
Cell (keitai) 0908 105 8750
I started with nothing
and I still have most of it left.
Emily & Kurt Kiewel on wed 1 mar 00
Hi Chris. I use these tools too, I started using them when I was training
in Japan. The only time they start becoming bumpy is when my pots are too
wet. I wait until I can squeeze the bottom of the pots very firmly without
making an indent before I trim. Let me know if this helps!
Emily
It's spring in Texas already!
>----------------------------Original message----------------------------
>Sent originally on Saturday
>Resent 2/28
>
>I just started trimming a bunch of tea bowls. I have been trying out these
>new stainless steel trimming tools from Japan - kanna. Does anyone else use
>these? I think that they would be more direct. I am having trouble with them
>cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
>
>Hope to see some of you at the Alabama Clay Conference!!
>
>Mel is almost there...
>
>by the way, hows the firing at Hog Chain Road ???
>
>Chris
>kelldogn@aol.com
HD on wed 1 mar 00
Christopher...forgot to mention that all kodai are trimmed off the wheel,
hand held
At 02:17 PM 02/29/2000 -0500, you wrote:
>----------------------------Original message----------------------------
>Sent originally on Saturday
>Resent 2/28
>
>I just started trimming a bunch of tea bowls. I have been trying out these
>new stainless steel trimming tools from Japan - kanna. Does anyone else use
>these? I think that they would be more direct. I am having trouble with them
>cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
>
>Hope to see some of you at the Alabama Clay Conference!!
>
>Mel is almost there...
>
>by the way, hows the firing at Hog Chain Road ???
>
>Chris
>kelldogn@aol.com
Daniel P. Considine, Ph.D.
Waseda University
102 Century Mansion
4-23-11 Irumagawa
Sayama City, Japan, 350-1305
Ph/Fax (81) 0429 54 2401
Cell (keitai) 0908 105 8750
I started with nothing
and I still have most of it left.
rickmahaffey on thu 2 mar 00
Chris,
I use some Kana that I bought in Japan when I lived there. The ones I
have are made with a piece of carbide for the cutting end. They stay
sharp and a file just slies over them, I have to use a green grinding
wheel for sharpening them (which they hardly ever need) By the way the
green wheel for sharping carbide tools does a great job grinding pots
and glaze.
One of my students made some out of broken bandsaw blades from Boeing.
THey work pretty well, but do not stay sharp as long as the carbide ones
from Japan. Don't drop the carbide tools as they are very brittle and
can break.
I plan to get some mor next time I am in Japan.
Rick Mahaffey
Tacoma Washington, USA
Christopher Greenman wrote:
>
> ----------------------------Original message----------------------------
> Sent originally on Saturday
> Resent 2/28
>
> I just started trimming a bunch of tea bowls. I have been trying out these
> new stainless steel trimming tools from Japan - kanna. Does anyone else use
> these? I think that they would be more direct. I am having trouble with them
> cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
>
> Hope to see some of you at the Alabama Clay Conference!!
>
> Mel is almost there...
>
> by the way, hows the firing at Hog Chain Road ???
>
> Chris
> kelldogn@aol.com
iandol on thu 2 mar 00
------------------
----------------------------Original message-------------------------
I just started trimming a bunch of tea bowls. I have been trying out these =
new
stainless steel trimming tools from Japan - kanna. Does anyone else use =
these? I
think that they would be more direct. I am having trouble with them cutting =
an
uneven bottom creating a bumpy ride---yes they are SHARP.
This effect is called chattering. It seems to occur for several reasons.. =
Among
the ones I know about are =85=85 The whole length of the cutting edge is =
being
brought to bear on the clay =85=85 The tool is sharpened at an incorrect =
angle =85=85
There should be two angles on the cutting edge. One is the grinding angle =
and
the other is the honing angle. This gives a relief which prevents the back
surface of the tool from binding and bouncing against the clay
Use a flat edge to cut a convex profile, a convex edge to cut a flat profile=
and
a circular edge of small radius to trim a concave profile. This reduces the =
area
of contact between the clay and the tool.
Keep an oil or slip stone handy to keep the edge keen.
Hope that helps.
Ivor. Who enjoys making tools, uses model plane wire, has several of various
lengths for differing tasks and knows how to make those special ones out of
fishing line which are used when you throw from the hump.
David McDonald on thu 2 mar 00
Christopher,
I've used Japanese style trimming tools, or kanna, for over 20 years,
having learned how during my 2 year apprenticeship in Mashiko. The ones I
use now are all hand made from 3/4" X 3/16" bar steel. I get the steel
from a local welding shop, cut notches out towards the ends, bend the
ends at an angle, and sharpen them. They are kept sharp with a file. This
steel is fairly soft, so they are easily sharpened often. I like to make
pretty much all of my clay working tools myself, as I saw the Japanese
potters do, and somehow I feel that much closer to the work.
If you are having chatter marks, or a bumpy surface show up where you
are trimming, there are a few things to try. First suggestion would be to
make sure that when you go to trim, make very deliberate cutting in
actions. Be decisive and dig in! These sharp kanna will slice off clay in
long peels, and will remove material very quickly. If you approach the
surface too gingerly, and are just lightly removing a little bit of clay
at a time, then I can see why the kanna would begin to chatter.
Since I throw on the right side of the wheel, with the wheel turning
counter clockwise, like most of us in the west, I bend the blades of my
kanna so that they are pointing down, or toward the rim of the pot being
trimmed. You may want to make sure that you are not using a tool with the
blade point up, towards the foot. This would definately contribute to
chattering marks when trimming.
The other suggestion I would make is to hold the kanna to the clay at
more of an angle. In other words, don't hold the tool so that one end of
the cutting blade is pointing towards the bottom center of the piece, and
the other end pointing towards the rim. Turn the kanna blade to say a 45
degree angle, so that there is more slicing action likely to happen, and
less chance of scraping. So if it's a bowl you are trimming, the clay is
turning into an edge placed at an angle, rather than straight on. If
you've ever cut yourself with a razor while shaving, you know how much
easier it is to be cut if the razor is somewhat sliding sideways.
I hope this info is of help. David
On Tue, 29 Feb 2000 14:17:25 EST Christopher Greenman
writes:
> ----------------------------Original
> message----------------------------
> Sent originally on Saturday
> Resent 2/28
>
> I just started trimming a bunch of tea bowls. I have been trying out
> these
> new stainless steel trimming tools from Japan - kanna. Does anyone
> else use
> these? I think that they would be more direct. I am having trouble
> with them
> cutting an uneven bottom creating a bumpy ride---yes they are SHARP.
>
> Hope to see some of you at the Alabama Clay Conference!!
>
> Mel is almost there...
>
> by the way, hows the firing at Hog Chain Road ???
>
> Chris
> kelldogn@aol.com
David McDonald
Limberlost Pottery
721 First Street
Prescott,AZ 86301
(520)778-7854 claydog@juno.com
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