It is time to get back to basic and learn how to make the Urushi layers!
Urushi is to many, a miraculous substance. It is the sap from the lacquer tree, Toxicodendron vernicifluum, a plant closely related to poison ivy, and as such, considerably toxic. As with its better known cousins, the poison ivies, oaks and sumacs, contact with the tree can cause an unbearable affliction of rashes and blisters. Yet somehow, in some ancient time, someone realized that this liquid-the life-blood of this wondrous tree-holds a hidden potential.
Urushi, as it has come to be known by its Japanese name, naturally cures through a process of oxidation and polymerization into a material with remarkable properties for a natural substance. Once hardened, urushi forms a tough and scratch resistant surface impervious to water, alcohol, minor heat, acids and bases. Because of these properties, as well as its characteristics in application, urushi has an incredible versatility in use from architectural elements and utilitarian wares to fine arts and crafts renown for their beauty and intricacy.
Most of the time, the base for the lacquer is wood, like hinoki (Japanese cypress), sugi (cryptomeria), keyaki (zelkova), or kiri (paulownia), along with several other Japanese species. Urushi is impervious to most corrosive agent but it is incredibly pervious to dryness and cracking. To strengthen the base against cracking, a woven fabric, like cotton, hemp or silk, is applied to it with nori usushi (urushi and rice flour). As such, nori-urushi is a very important part of every Urushi lacquerware.
To make Nori-urushi, rice flour is added to water at the ratio of 1:20. After boiling for 10 minutes, the mixture is left to cool. Proceed to stir the mixture to achieve a consistent thickness throughout.
The next step is to add raw Urushi (生漆) to the mixture (the volume of raw Urushi is equal to that of water). Finally stir until a consistent gray brown color is achieved through out. Now you have completed making Nori-urushi.
Disclaimer: I do not claim ownership of this video.
All copyrights go to the original owner, fushimiurushikobo
18 май 2018
