How to sharpen pencils

 

Book review:  I have just finished reading a book titled, “How to Sharpen Pencils: A Practical & Theoretical Treatise on the Artisanal Craft of Pencil Sharpening for Writers, Artists, Contractors, Flange Turners, and Civil Servants,” by David Rees.

This book classified in the humor section, but I read it with the seriousness of a technical manual.  I used to work in technical publications for a large electronic manufacturer.  The author, David Rees, talks about what to do with the shavings and how present the newly sharpened pencil. He also talks about the history of pencil sharpening, the origins of pencils and how pencils are made as well as the care and maintenance of your equipment. 

“Each action we take is an act of self-expression. We often think of large-scale or important deeds as being indications of our real selves, but even how we sharpen a pencil can reveal something about our feelings at that moment. Do we sharpen the pencil carefully or nervously so that it doesn’t break? Do we bother to pay attention to what we’re doing? How do we sharpen the same pencil when we’re angry or in a hurry? Is it the same as when we’re calm or unhurried?

Even the smallest movement discloses something about the person executing the action because it is the person who’s actually performing the deed. In other words, action doesn’t happen by itself, we make it happen, and in doing so we leave traces of ourselves on the activity. The mind and body are interrelated.”
? H.E. Davey, Japanese Yoga: The Way of Dynamic Meditation.

If one observes closely, there a thousand ways to sharpen a pencil, just as there are a thousand ways to make tea. Different situations and different uses call for different types of sharpened pencils. Different occasions and different guests call for different types of temae.

Some people may consider the art of pencil sharpening as inane as the art of making tea. For those who take it seriously, though, it can be sublime and imbued with meaning.  It also illustrates that the attention to detail for something as mundane as sharpening a pencil or making tea can be totally satisfying.

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The last of the Sakura

To my regular readers, I am sorry that I have not posted in so long.   I promise to post more regularly in the future.

In the meantime, Sakura season has come and is nearly gone.  The late cherries are dropping their petals like snow and it is getting warm and sunny here in the Pacific Northwest.

There have been so many activities the last few months, from Girl’s Day to the Camellia Festival and Sakura Festival demonstrations.  We had a visit to Portland from Soujuan Kimono from Kyoto and got a kimono dressing lesson.   The Friday night Introduction to Chanoyu class had their final chakai at the Portland Japanese Garden, and the advanced students are now studying chabako.  Also students Colorado visited Issoan and we had several sewing classes for our practice kimono. The Saturday Introduction to Chanoyu had their calligraphy class, incense and poetry class, and tea bowl appreciation class.  Only 4 more lessons and they, too will have their final chakai.

With that, I am announcing the Beginning Chado class.  It will begin Friday, June 7 from 7-9 pm, and run for 10 weeks.  In this class students will further their training on the guest role, learn how to purify utensils, make sweets, serve tea from the kitchen with goal of conducting a basic tea ceremony in the ryakubon, or tray style.  You need not have taken the Introduction to Chanoyu class, but it is recommended.  For those interested, please reserve your place by using the Paypal button to the right, or contact Margie 503-645-7058, ma****@*******ea.com.

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Gomei discussion

2013-02-13_10-35-51_538I have been having an extended discussion with a commenter about gomei.  See this post and the comment thread.

For the guests, learning the gomei is of particular interest and in our discussion the commenter said,

 

“It sounds like the choice of a seasonal name is, at least partly, also the gift of reminding the guests of a shared cultural experience. . . . Perhaps the best gomei is not only one that is seasonally approprite [sic], but also unites the host and guests in the warm feelings of a shared remembrance.”

This is a nice way of putting it and I really want to make the point that the gomei while seasonal are also allusional, that is they evoke feelings or remind people, of the seasonal moment.  The gomei themselves are a shortcut to those feelings and shared experiences.

So if you are going to use a local seasonal gomei,  make sure that everyone in the room can relate to what you are talking about and that the gomei can evoke some shared cultural or seasonal experience.  The kigo, or words that evoke the season in Japanese culture are a great reference for seasonal gomei.  You might try this link,  HAIKU KIGO Poetic Seasonal Expressions.

Another part of the discussion was about zen gomei for koicha.  I am not a Zen practioner, and I have not studied the Zen sayings, so it is difficult to come up with good koicha gomei. I tell my students to think of the tea scroll that they know.

Wa kei sei jaku – or a combination of wakei (harmony and respect)

Nichi, nichi kore ko jitsu

Ichigo, ichie

Matsu kaze

Buji kore kinin

Are some scrolls you know, so take a phrase from them.  Also:

“It pays to pay attention. When someone else offers a Zen gomei, or your teacher suggests one, write it down with notes on meaning(s) or if it was from a Zen phrase or poem. Whenever you go to chakai and they give a name, write it down. I keep a notebook of good gomei both seasonal and Zen. If you are ambitious, you might try to research them from famous utensils . I found Haku gyoku “White jewel” from a famous (meibutsu) bunrin chaire with a drip of glaze, in an exhibition catalog.”

Do you have other suggestions?   Please let’s continue the discussion in the comments.

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Workshops and events for this spring

Evening chabana

Evening chabana

A lot of things are going on this spring at Issoan Tea School

Kagetsu study, Sunday February 24th, 1:30-4:00

Kimono dressing workshop: Saturday March 9-3-4 pm.  Bring your kimono and accessories.  Individual help in dressing yourself will be provided.

Soujuan Kimono of Kyoto will be in Portland Wednesday March 13,  7-9 pm.  A short talk on kimono and kimono dressing lesson from Ms. Kageyama, professional dresser.

New Introduction to Chado class begins Saturday March 9, 1-3 pm for 10 Saturdays.  Cost is $250.  Please reserve your spot with $50 deposit by clicking on Paypal in the right column.  Space is limited and filling up quickly.

April Kaiseki cooking class – Basics of kaiseki, the meal for Japanese Tea Ceremony.  We will prepare and serve a basic menu for spring chaji.  Kaiseki dogu, preparation and timing will be covered.  A shopping trip for ingredients will be included if students are available.

If anyone is interested, please contact Margie 503-645-7058, ma****@*******ea.com

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Kimono sewing workshop

kobukusa6When: Saturday February 9th 10:00- 2:00
Where: Kate’s house (call for directions)
Fee:  $10 class fee, tea and sweets & lunch provided – sub sandwiches & salads, let me know your preferences
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This is the second in our series of Kimono sewing workshops. We’ll be working on the practice kimono tops (for modern tea ceremony). This is all about how the collar of the kimono goes together so is good practice for actual garment making, both modern and historical.
Tables & power strips provided. 2 machines & serger available. Bring a machine if convenient. We will do all 3 collar styles, yukata, unlined and lined. We will go over how to figure your individual fabric requirements. Please bring your measurement sheets with you.

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