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Large Elm Wagatabon
Length: 410mm
Width: 255mm
Height: 34mm
A hand carved elm wagatabon tray with a distinctive live edge that follows the exterior surface of the tree. The tray also has two unique sliding dovetail patch repairs made to consolidate small cracks in the end grain. Finished with a food safe hard wax oil.
Wagatabon is a type of hand carved wooden tray that was historically made by roof shingle makers in Wagatani village, Ishikawa, Japan. The craft is thought to date back to the early 17th Century. ‘Wagata’ refers to the village of Wagatani and ‘Bon’ simply means tray. Since first encountering these simple and beautiful objects several years ago, I have set about developing my own idiosyncratic process for carving them using a few simple hand tools.
Length: 410mm
Width: 255mm
Height: 34mm
A hand carved elm wagatabon tray with a distinctive live edge that follows the exterior surface of the tree. The tray also has two unique sliding dovetail patch repairs made to consolidate small cracks in the end grain. Finished with a food safe hard wax oil.
Wagatabon is a type of hand carved wooden tray that was historically made by roof shingle makers in Wagatani village, Ishikawa, Japan. The craft is thought to date back to the early 17th Century. ‘Wagata’ refers to the village of Wagatani and ‘Bon’ simply means tray. Since first encountering these simple and beautiful objects several years ago, I have set about developing my own idiosyncratic process for carving them using a few simple hand tools.
Length: 410mm
Width: 255mm
Height: 34mm
A hand carved elm wagatabon tray with a distinctive live edge that follows the exterior surface of the tree. The tray also has two unique sliding dovetail patch repairs made to consolidate small cracks in the end grain. Finished with a food safe hard wax oil.
Wagatabon is a type of hand carved wooden tray that was historically made by roof shingle makers in Wagatani village, Ishikawa, Japan. The craft is thought to date back to the early 17th Century. ‘Wagata’ refers to the village of Wagatani and ‘Bon’ simply means tray. Since first encountering these simple and beautiful objects several years ago, I have set about developing my own idiosyncratic process for carving them using a few simple hand tools.
Woodenware is made to be used. Properly cared for it will develop a beautiful natural patina over time and should give many years of service. Items should be hand washed in warm soapy water and left to dry over draining board. Woodenware should not be left to soak and should not go in the dishwasher!
Many of the pieces I make are finished with food grade oils/waxes which harden and cure to seal and protect the wood. To revive and freshen up the wood an occasional wipe of any suitable food safe oil can be applied. Wood is fickle by nature, and is very susceptible to moisture changes within the environment. Ideally woodenware should be used regularly and extreme environmental moisture variations should be avoided.