Sunday, May 14, 2006
My first dai
Comparing the red oak from Taiwan with red oak dais I have from Japan, I can tell that the former is of very good quality. It is noticeably dense. I told to myself I would precisely measure this density but haven't done it so far.
The only concern I have is that the remaining stock is only mainly masame (straight grain), and very few pieces are oimasame (quarter sawn stock, more stable for a dai).
Drilling holes will be of great help in this hard wood.
Chopping in progress
Checking the blade width and marking it
Mouth chopping, a critical operation where it's so easy to ruin previous job. Mouth opeing is done after about 2/3rd of the chopping have been done on the other face.
Side cleaning (chopping at that stage looks like a mess, doesn't it?)
Sawing the side grooves
The cutting is finished, now remains to tune the sole.
For dai making, I recommend Jay Van Arsdale's detailed step by step explanation on dai making:
I've seen it after my first attempt... Thanks Bob for the link!