Thank you so much for guiding the viewer through not only your gestures but also your clear explanations of the process and the "recipes" for each lacquer mixture you prepare. Again , thank you.
Hi Sophie, thank you so much for taking the time to give us this wonderful feedback! We're happy to provide this and much more information in the future.
Hi! I purchased your kit awhile back and I remember getting a link for the advanced kintsugi- putting together broken bowl but I may have lost it. Is there a way I can get the link again?
I have a clay fermentation pot that belongs to my fiancee. She recieved it as a gift and has not yet been able to use it. As I have been interested in kintsugi for some time, I would like to try to repair it this way for her. It is only the lid that is broken, would it still be safe to make fermented foods in? (She makes sauerkraut and pickles etc.)
Thank you for your query and for your interest in kintsugi. If the ceramic lid is not an inner weight that sits directly on top of fermenting ingredients but rather a lid that will not be touching the liquid inside, then kintsugi is an excellent option for repair. The reason for this is because while hon-kintsugi is 100% food safe and is ideal to be used for cups and bowls to serve liquid, it is not recommended for cases in which formerly fractured areas sit in liquid for days, weeks, months, as it can weaken the urushi.
Hello and apologies for the delay in reply. This is the method for fixing chipped pieces and we do have a master class that shows you how to fix broken ones here: pojstudio.com/products/kintsugi-class-1
question: if you are not supposed to leave it in liquid for long periods of time, these repaired items should not be used for drinking cups or soup bowls?
Apologies for the delay in reply. Authentic urushi lacquer and 24K gold are ideal natural materials for tableware repair because they are perfectly food-safe and very durable. Soups and beverages are no problem at all. The reason we suggest that repaired ware are not submerged in water for long periods of time is to avoid water pressure from all sides. Over time, this could loosen the bind, but if done right, there should never be a problem. There have been urushi wares found from excavation sites dating as far back as 9000 years ago.
I dare to bother you with a question. I read that in order to keep you lacquer fresh you have to put them in the fridge (or even in the freezer) or they will be unusable after 3 months. But another source says to never put them in a refrigerator. I am lost here. What is your advice? Thank you.
Good question! It really depends on the lacquer but it does indeed decrease in quality over time. For where to keep the Urushi, ideal storage is to not change the temperature on it drastically but to keep it in steady room temperature unless your room is really hot. Urushi does not do well with temperatures over 29 degrees Celsius but otherwise it will be fine. And even if the urushi (kiurushi specifically) quality decreases, you can simply get a fresh tube from us (we sell only urushi as well), mix it and use it. Hope this answers your questions and other wise feel free to reach out again!
Hello! Yes you can use this method for glass as well but working with glass is an advanced level and not recommended for beginners for several reasons. We suggest starting out with ceramics for practice. If you have more questions feel free to reach out to us to support@pojstudio.com
I need some help. I made the Sabi-Urushi and left the bowl in Muro for 5days as recommended ensuring that the cloth was wet. However, after the 5th day when I began to sand off the excess Sabi-Urushi, it began to crumble and broke off from the bowl. Any idea what may have gone wrong.
Hi Hazrin. Sorry to hear you're having trouble with the process. It could be one of these reasons (most likely 1.). 1. Correct humidity and temperature. If humidity or temperature is low it might have not been dry yet. 2. Right amount of Kiurushi + Tonoko -> Maybe there was too little Kiurushi? 3. Maybe the surface wasn't sanded down enough initially? 4. You could try to put a layer of Kiurushi onto the surface that was sanded down before putting on Sabi-Urushi? It is a way to "prime" the areas. All you need to do is put a very thin layer of Kiurushi on and then tap it off with tissue paper before putting on the Sabi-Urushi. Let us know if any of this helps!
![[Basic Kit] Traditional Kintsugi Tutorial - Food safe method - Broken ceramics](http://i.ytimg.com/vi/HSQWRxaKEyw/mqdefault.jpg)
![[Basic Kit] Traditional Kintsugi Tutorial - Food safe method - Broken ceramics](/img/tr.png)
Thank you so much for guiding the viewer through not only your gestures but also your clear explanations of the process and the "recipes" for each lacquer mixture you prepare. Again , thank you.
Hi Sophie, thank you so much for taking the time to give us this wonderful feedback! We're happy to provide this and much more information in the future.
漆をふくところ職人さんの息遣いが感じられてとても善きです。
Hi! I purchased your kit awhile back and I remember getting a link for the advanced kintsugi- putting together broken bowl but I may have lost it. Is there a way I can get the link again?
Can this technique be used with glass or crystal?
Hi there 👋🏽 I was wondering if turpentine can be replaced with turpentine substitute?
Hi! Kerosene is a viable option to turpentine.
I have a clay fermentation pot that belongs to my fiancee. She recieved it as a gift and has not yet been able to use it. As I have been interested in kintsugi for some time, I would like to try to repair it this way for her. It is only the lid that is broken, would it still be safe to make fermented foods in? (She makes sauerkraut and pickles etc.)
Thank you for your query and for your interest in kintsugi. If the ceramic lid is not an inner weight that sits directly on top of fermenting ingredients but rather a lid that will not be touching the liquid inside, then kintsugi is an excellent option for repair. The reason for this is because while hon-kintsugi is 100% food safe and is ideal to be used for cups and bowls to serve liquid, it is not recommended for cases in which formerly fractured areas sit in liquid for days, weeks, months, as it can weaken the urushi.
@@pojstudiokyoto Thank you so much for the comprehensive reply. That was exactly what I needed to know and was my assumption as well. Peace.
Can I use this method to join broken pieces together? what are the steps?
Hello and apologies for the delay in reply. This is the method for fixing chipped pieces and we do have a master class that shows you how to fix broken ones here: pojstudio.com/products/kintsugi-class-1
question: if you are not supposed to leave it in liquid for long periods of time, these repaired items should not be used for drinking cups or soup bowls?
Apologies for the delay in reply. Authentic urushi lacquer and 24K gold are ideal natural materials for tableware repair because they are perfectly food-safe and very durable. Soups and beverages are no problem at all. The reason we suggest that repaired ware are not submerged in water for long periods of time is to avoid water pressure from all sides. Over time, this could loosen the bind, but if done right, there should never be a problem. There have been urushi wares found from excavation sites dating as far back as 9000 years ago.
I dare to bother you with a question. I read that in order to keep you lacquer fresh you have to put them in the fridge (or even in the freezer) or they will be unusable after 3 months. But another source says to never put them in a refrigerator. I am lost here. What is your advice? Thank you.
Good question! It really depends on the lacquer but it does indeed decrease in quality over time. For where to keep the Urushi, ideal storage is to not change the temperature on it drastically but to keep it in steady room temperature unless your room is really hot. Urushi does not do well with temperatures over 29 degrees Celsius but otherwise it will be fine. And even if the urushi (kiurushi specifically) quality decreases, you can simply get a fresh tube from us (we sell only urushi as well), mix it and use it. Hope this answers your questions and other wise feel free to reach out again!
@@pojstudiokyoto Thank you!
HI, Can you use this method to repair a crystal glass bowl?
Hello! Yes you can use this method for glass as well but working with glass is an advanced level and not recommended for beginners for several reasons. We suggest starting out with ceramics for practice. If you have more questions feel free to reach out to us to support@pojstudio.com
I wonder what the vegetable oil is used for... ?
It's for keeping moisture in the brush as well as for general cleaning.
I need some help. I made the Sabi-Urushi and left the bowl in Muro for 5days as recommended ensuring that the cloth was wet. However, after the 5th day when I began to sand off the excess Sabi-Urushi, it began to crumble and broke off from the bowl. Any idea what may have gone wrong.
Hi Hazrin. Sorry to hear you're having trouble with the process. It could be one of these reasons (most likely 1.).
1. Correct humidity and temperature. If humidity or temperature is low it might have not been dry yet.
2. Right amount of Kiurushi + Tonoko -> Maybe there was too little Kiurushi?
3. Maybe the surface wasn't sanded down enough initially?
4. You could try to put a layer of Kiurushi onto the surface that was sanded down before putting on Sabi-Urushi? It is a way to "prime" the areas. All you need to do is put a very thin layer of Kiurushi on and then tap it off with tissue paper before putting on the Sabi-Urushi.
Let us know if any of this helps!
@@pojstudiokyoto thanks for getting back to me. I just redid it. Will see if it sticks this time. If not will try one of your suggestions
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