Japanese Woodworking Tools
by Toshio Odate
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!
Sharpening with Waterstones
A perfect edge in 60 seconds
by Ian Kirby
112 pages, many explanatory b/w photographs and drawings, softback
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.
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
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.
Cooking Utensils from the Japanese Kitchen
by Kate Klippensteen, photographs by Yasuo Konishi, styling by Ori Koyama
112 pages, lots of color photographs, hardcover
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.