【イベントレポート】みんなのどうぐ3−2 〜かたちを考える〜

[Event Report] Everyone's Tool 3-2 ~Thinking about Shapes~

2015-11-08 14.03.23
This is the 2nd installment of "Everyone's Tool 3: Wooden Utensils for Life in Matsumoto". This time, it's time to think about the shape.

First of all, everyone brought the vessel that they use most every day. You will be asked to fill out a questionnaire about the scene at the dining table, and you will be asked to make an announcement based on it. From people living alone to families with children, and people with different family structures. Lacquerware, pottery, porcelain, and wooden wares ranged in size from bowls to bowls. There were many interesting opinions, such as ``small servings on large plates'', ``living conditions changed with the move from Tokyo to Matsumoto, and the number of families increased.'' .

Opinions that came out as important for the utensils you use every day,
・Easy to hold
・ Various dishes can be served
・I like how it looks
Easy to store (oversized bowls will sleep in the bottom of the cupboard)
Such. This discussion time is always a precious and fun time.
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As for wooden plates, most people have never used natural oil finished ones. Thankfully, there were customers who used Pint! Many lacquerware and urethane-coated items are in circulation, and those may be more familiar.
2015-11-08 14.20.14
In this wooden bowl, I want to try "salad" and "simmered dish"! A voice came up. The color of the simmered food seems to be a little off, but the craftsman Ogura seems to be using it, so it should be fine. At home, we use horse chestnut plates finished with olive oil for various dishes, such as pasta and fried rice.
2015-11-08 15.05.23
Also pay attention to the elevated part of the vessel that everyone brought. The ease of handling, the impression when placed on the table, and the capacity of the vessel itself will be reduced if it is too high.

After touching it, holding it, and discussing how it would actually be used, we came up with the idea that the height is necessary to make it easier to hold and put your fingers on, but it also creates a stronger Japanese impression, so the so-called height itself is not included. The main part and the hill part are gently connected to ensure ease of holding."
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While sharing the image with the paper of 22.5 cm in diameter that we will produce this time, imagine what you want to serve. In addition to the salads and simmered dishes mentioned above, meat side dishes, fruits, pickles, etc. Versatile shape that can handle even bulky items due to its depth. It seems to appear on the dining table every day.

As for other points, I tried to solidify the image of the tableware while imagining the actual dining table, such as ``I want to narrow down the shape so that it doesn't look heavy'' and ``I don't want it to be too powerful.''
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When everyone's image of the vessel was solidified, I actually drew the shape. Although the direction of usage has been decided, there are roughly two proposals for the form, and it was decided to compare and consider both.

Next time is the ′′ shape making ′′ time in February. We will visit the workshop of Mr. Ogura, a craftsman, to make samples and make corrections. It looks like it will be a flow to decide on one of the two plans above. I'm a little worried about whether it will end in time, but I would like to make steady progress.

The next time will be in 3 months, as for everyone's item 3 this time, we will start from procuring the wood, and it will be the time required for the wood to dry. (Normally, it will be shorter because the wood size is determined in advance and the drying is progressed). Mr. Ogura is now drying the wood. Next time, the shape will finally be decided, so please look forward to it!

Middle ground