Urushi chopsticks and scroll box

1503751092434.jpg
20170727_170101_edited.jpg

In collaboration with Tsurumi university (department of cultural heritages) spent over a month learning about the basics of urushi including:

  • Urushi preparation by filtering

  • Application and polishing of urushi on a pair of wooden chopsticks using traditional tools and method

  • Process of raden with crushed abalone shells

  • Process of maki-e with powdered gold

  • The use of furo, the humidity chamber for drying urushi

  • How to safely handle and clean the tools 

  • Cultural significance of urushi in asian culture and difference in conservation approach

On the final week, I was able to partake in conservation treatment of 18th century lacquered scroll box using bulked urushi as a filler and gentle cleaning using alcohol.

20170727_131917.jpg
20170727_134303.jpg
20170803_144108.jpg

1. Primed wooden chopstick  2. Layers of urushi applied       3. Raden and polished

20170726_160548.jpg
20170726_135112.jpg

1. Crushed abalone shells   

 2.Hair brush for urushi application

20170731_180132.jpg
20170731_182609.jpg
20170731_192412.jpg
20170803_135027.jpg

            1. Outline                    2. Red urushi applied              3. Gold sprinkled

Polishing the gold using pumice

20170801_121530.jpg

Cleaning urushi surface with alcohol and a swab

1503751108049.jpg

Filling using urushi filler