Tools
Japanese Woodworking Tools
by Toshio Odate
Paperback
Order nr. 305106
Price € 26.80
Many woodworkers have come to realise in recent years that the Japanese craftsman doesn't simply use tools, he has a relationship with them. Master craftsman Toshio Odate has written this unique guide to enable Western craftsmen to understand the ways in which Japanese tools are used and cared for. Saws, chisels, planes, plane irons, waterstones and many more Japanese tools are now used by Western craftsmen and this book will help you get the best from all of them as well as putting them into historical context. Rounded out by the author's reminiscences this book is 'tooljunkies delight'.
Look inside this book!
by Toshio Odate
Paperback
Order nr. 305106
Price € 26.80
Many woodworkers have come to realise in recent years that the Japanese craftsman doesn't simply use tools, he has a relationship with them. Master craftsman Toshio Odate has written this unique guide to enable Western craftsmen to understand the ways in which Japanese tools are used and cared for. Saws, chisels, planes, plane irons, waterstones and many more Japanese tools are now used by Western craftsmen and this book will help you get the best from all of them as well as putting them into historical context. Rounded out by the author's reminiscences this book is 'tooljunkies delight'.
Look inside this book!
The Workbench
A Complete Guide to Creating Your Perfect Bench
by Lon Schleining
202 pages, many explanatory photographs and drawings, hardback
Order nr. 305185
Price € 34.95
In this contemporary look at the world of workbenches, Lon Schleining takes us on a guided tour of a wide variety of classic, modern, and specialty benches and offers hundreds of options for choosing or building that perfect bench and its accessories.
This is a fresh look at the classic subject with a focus on helping readers find the right bench and accessories for their needs. The object is to guide the reader through making critical choices, including whether to buy it or build it.
Even long-time woodworkers dream of the perfect bench and the time to build it, and for them, the real enjoyment is in the planning. With nearly 300 photos and drawings, this book provides in-depth information along with the inspiration to fulfill workshop dreams.
A Complete Guide to Creating Your Perfect Bench
by Lon Schleining
202 pages, many explanatory photographs and drawings, hardback
Order nr. 305185
Price € 34.95
In this contemporary look at the world of workbenches, Lon Schleining takes us on a guided tour of a wide variety of classic, modern, and specialty benches and offers hundreds of options for choosing or building that perfect bench and its accessories.
This is a fresh look at the classic subject with a focus on helping readers find the right bench and accessories for their needs. The object is to guide the reader through making critical choices, including whether to buy it or build it.
Even long-time woodworkers dream of the perfect bench and the time to build it, and for them, the real enjoyment is in the planning. With nearly 300 photos and drawings, this book provides in-depth information along with the inspiration to fulfill workshop dreams.
The Complete Guide to Sharpening
by Leonard Lee
245 pages, many explanatory b/w photographs and drawings, softback
Order nr. 305179
Price € 22.95
You know how frustrating it is to work wood with tools that are dull. All that is over. Tool expert Leonard Lee has consolidated a lifetime of study of sharpening methods, techniques, and devices into the most practical reference on the subject.
You'll discover the most effective ways to sharpen your tools -- from chisels to drill bits. You'll get better edges than on most razor blades, and you'll learn how to shape them to cut better and stay sharp longer. In fact, Lee's simple principles and some basic equipment will allow you to sharpen any woodworking tool you are likely to encounter.
by Leonard Lee
245 pages, many explanatory b/w photographs and drawings, softback
Order nr. 305179
Price € 22.95
You know how frustrating it is to work wood with tools that are dull. All that is over. Tool expert Leonard Lee has consolidated a lifetime of study of sharpening methods, techniques, and devices into the most practical reference on the subject.
You'll discover the most effective ways to sharpen your tools -- from chisels to drill bits. You'll get better edges than on most razor blades, and you'll learn how to shape them to cut better and stay sharp longer. In fact, Lee's simple principles and some basic equipment will allow you to sharpen any woodworking tool you are likely to encounter.
Sharpening with Waterstones
A perfect edge in 60 seconds
by Ian Kirby
112 pages, many explanatory b/w photographs and drawings, softback
Order nr. 305187
Price € 14.95
Kirby, a master woodworker educated in England, in this small book shows the reader how to put a perfect edge on chisels, plane irons, and knives. The author advocates using Japanese waterstones in conjunction with the ordinary electric grinder as the best route to a sharp edge, yet he also shows how to get excellent results from traditional oil stones. Kirby also includes a discussion of diamond hones.
A perfect edge in 60 seconds
by Ian Kirby
112 pages, many explanatory b/w photographs and drawings, softback
Order nr. 305187
Price € 14.95
Kirby, a master woodworker educated in England, in this small book shows the reader how to put a perfect edge on chisels, plane irons, and knives. The author advocates using Japanese waterstones in conjunction with the ordinary electric grinder as the best route to a sharp edge, yet he also shows how to get excellent results from traditional oil stones. Kirby also includes a discussion of diamond hones.
The Workshop Book
by Scott Landis
Paperback
Order nr. 305051
Price € 22.95
Scott Landis takes a systematic approach to common problems such as storage for tools, lumber and supplies; heat, light and electricity; where to put benches and machines; dust collection and personal safety. Best of all, this book shows woodworkers how to create a woodworking sanctuary in any space they can afford.
by Scott Landis
Paperback
Order nr. 305051
Price € 22.95
Scott Landis takes a systematic approach to common problems such as storage for tools, lumber and supplies; heat, light and electricity; where to put benches and machines; dust collection and personal safety. Best of all, this book shows woodworkers how to create a woodworking sanctuary in any space they can afford.
The Toolbox Book
by Jim Tolpin
200 pages, many explanatory colour photographs and drawings, softback
Order nr. 305055
Price € 22.95
Every craftsman needs to store his tools properly. Learn to plan and design tool boxes.
If you value your tools and want to find the best way to store or transport them, you'll find essential information in this fully illustrated guide. Suitable for anyone else working with wood.
by Jim Tolpin
200 pages, many explanatory colour photographs and drawings, softback
Order nr. 305055
Price € 22.95
Every craftsman needs to store his tools properly. Learn to plan and design tool boxes.
If you value your tools and want to find the best way to store or transport them, you'll find essential information in this fully illustrated guide. Suitable for anyone else working with wood.
Working with Handplanes
by Fine Woodworking magazine
A book of THE NEW BEST OF FINE WOODWORKING series
153 pages, many explanatory colour photographs and drawings, softback
Order nr. 305192
Price € 17.95
With a sharp, well-tuned handplane you can quickly adjust the fit of parts or joints, flatten a panel or produce a glass-smooth surface for finishing. But learning to use this classic handtool can be something of a challenge. This book offers advice on how to choose handplanes and tune and sharpen them for top performance. There is also in-depth information on specialty planes and spokeshaves.
by Fine Woodworking magazine
A book of THE NEW BEST OF FINE WOODWORKING series
153 pages, many explanatory colour photographs and drawings, softback
Order nr. 305192
Price € 17.95
With a sharp, well-tuned handplane you can quickly adjust the fit of parts or joints, flatten a panel or produce a glass-smooth surface for finishing. But learning to use this classic handtool can be something of a challenge. This book offers advice on how to choose handplanes and tune and sharpen them for top performance. There is also in-depth information on specialty planes and spokeshaves.
Small Woodworking Shops
The New Best of Fine Woodworking
154 pages, many color photographs and explanatory drawings, softback
Order nr. 305175
Price € 17.95
A well-designed, well-built workshop can do more for your woodworking than a new tool. A good shop is a place where you want to be -- a safe, well-lit space where work flows efficiently from machine to bench to finishing area. The articles included in this book offer ideas and solutions on everything from designing your floor plan for workflow to the nitty-gritty of picking the right tools.
Themes:
- Locating and organizing your shop
- Good floor plans
- Essential tools
- Good choices for lighting and heating
- Dust control and collection
- Shop safety
- Benches, vises, aprons and pegboards
The New Best of Fine Woodworking
154 pages, many color photographs and explanatory drawings, softback
Order nr. 305175
Price € 17.95
A well-designed, well-built workshop can do more for your woodworking than a new tool. A good shop is a place where you want to be -- a safe, well-lit space where work flows efficiently from machine to bench to finishing area. The articles included in this book offer ideas and solutions on everything from designing your floor plan for workflow to the nitty-gritty of picking the right tools.
Themes:
- Locating and organizing your shop
- Good floor plans
- Essential tools
- Good choices for lighting and heating
- Dust control and collection
- Shop safety
- Benches, vises, aprons and pegboards
Japanese Kitchen Knives
Essential Techniques and Recipes
by Hiromitsu Nozaki with Kate Klippensteen
160 pages, lots of color and b/w photographs and line drawings, hardcover
Order nr. 305074
Price € 23.50
Sales of Japanese kitchen knives are booming, but how many people have the skills to use these superbly crafted tools to full advantage? Now, renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.
In "Japanese Kitchen Knives", Nozaki teaches the reader how to use the three main traditional Japanese knives: the usuba, the deba, and the yanagiba. He explains many essential details, such as the importance of the angle of the blade and how force is applied through it, and illustrates these lessons by working with ingredients familiar to Western readers, such as everyday vegetables and rainbow trout. The instructions are accompanied by simple, easy-to-follow recipes that use the cutting techniques described.
As you read the book, you will gain basic knowledge not only about specific techniques using Japanese knives, but also about the knives in general, from basic cutting stance and sharpening techniques to knife anatomy, knife forging, and the enormous range of shapes these knives can take.
One of Tokyo's most renowned chefs shows how to maximize the performance of the world's best knives.
Color photos (from the chef's perspective) and detailed commentary cover the step-by-step process of cutting.
Each cutting technique is accompanied by recipes that call for its use. All recipes are very straightforward, using easily available ingredients.
Specialty knives are shown on location, from a unique unagi eel knife used in a specialty restaurant to a colossal tuna filleting knife wielded at the Tokyo fish market.
Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of knives.
Essential Techniques and Recipes
by Hiromitsu Nozaki with Kate Klippensteen
160 pages, lots of color and b/w photographs and line drawings, hardcover
Order nr. 305074
Price € 23.50
Sales of Japanese kitchen knives are booming, but how many people have the skills to use these superbly crafted tools to full advantage? Now, renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.
In "Japanese Kitchen Knives", Nozaki teaches the reader how to use the three main traditional Japanese knives: the usuba, the deba, and the yanagiba. He explains many essential details, such as the importance of the angle of the blade and how force is applied through it, and illustrates these lessons by working with ingredients familiar to Western readers, such as everyday vegetables and rainbow trout. The instructions are accompanied by simple, easy-to-follow recipes that use the cutting techniques described.
As you read the book, you will gain basic knowledge not only about specific techniques using Japanese knives, but also about the knives in general, from basic cutting stance and sharpening techniques to knife anatomy, knife forging, and the enormous range of shapes these knives can take.
One of Tokyo's most renowned chefs shows how to maximize the performance of the world's best knives.
Color photos (from the chef's perspective) and detailed commentary cover the step-by-step process of cutting.
Each cutting technique is accompanied by recipes that call for its use. All recipes are very straightforward, using easily available ingredients.
Specialty knives are shown on location, from a unique unagi eel knife used in a specialty restaurant to a colossal tuna filleting knife wielded at the Tokyo fish market.
Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of knives.
Cool Tools
Cooking Utensils from the Japanese Kitchen
by Kate Klippensteen, photographs by Yasuo Konishi, styling by Ori Koyama
112 pages, lots of color photographs, hardcover
Order nr. 305081
Price € 24.50
What do chefs use to grate wasabi, the eye-watering Japanese "horse radish"? To pick up the delicate cubes of tofu from boiling water? To cut those elegant slices of sashimi? Or scoop freshly steamed rice from the cooker?
Japanese cuisine is flourishing among the food-conscious all over the world—as are the recipe-laden cookbooks. Now, this book goes inside the kitchen, but this time into the cupboards and drawers, onto stovetops and wall hangers where all sorts of utensils, pots and pans are stored. Here are the items that are manipulated in the hands of the famous in their awe-inspiring kitchens—and the not-so-famous in their homes.
As with so many Japanese creations, the utensils that stock a Japanese kitchen are both functional and artistic. And the pieces that are the focus of this book are treated as both works of art and items of practical interest. The photography, by one of Japan's leading lensmen, celebrates the care in materials and design. The text, by a longtime columnist on Tokyo dining and entertaining, celebrates the history, the usage, the people behind these tools in brief, informative and entertaining entries.
This is a book for the professional chef and the curious amateur, a perfect addition to the well-stocked cookbook library.
Cooking Utensils from the Japanese Kitchen
by Kate Klippensteen, photographs by Yasuo Konishi, styling by Ori Koyama
112 pages, lots of color photographs, hardcover
Order nr. 305081
Price € 24.50
What do chefs use to grate wasabi, the eye-watering Japanese "horse radish"? To pick up the delicate cubes of tofu from boiling water? To cut those elegant slices of sashimi? Or scoop freshly steamed rice from the cooker?
Japanese cuisine is flourishing among the food-conscious all over the world—as are the recipe-laden cookbooks. Now, this book goes inside the kitchen, but this time into the cupboards and drawers, onto stovetops and wall hangers where all sorts of utensils, pots and pans are stored. Here are the items that are manipulated in the hands of the famous in their awe-inspiring kitchens—and the not-so-famous in their homes.
As with so many Japanese creations, the utensils that stock a Japanese kitchen are both functional and artistic. And the pieces that are the focus of this book are treated as both works of art and items of practical interest. The photography, by one of Japan's leading lensmen, celebrates the care in materials and design. The text, by a longtime columnist on Tokyo dining and entertaining, celebrates the history, the usage, the people behind these tools in brief, informative and entertaining entries.
This is a book for the professional chef and the curious amateur, a perfect addition to the well-stocked cookbook library.
