Wagatabon

[GaryR]

A wagatabon is a style of carved tray from Japan. Making a couple of these in black cherry as gifts. I removed the bulk of the waste with a Forstner bit, then flattened and removed the divots with a bottom cleaning bit on a router table. Now I'm attacking it with the 7/10 Pfiel gouge. The walls are about done and I'm starting on the floor.

 

[GaryR]

More roughing out.

 

[duke]

This is a very interesting serving tray, what region of Japan did these originate from?

 

[GaryR]

This is a very interesting serving tray, what region of Japan did these originate from?

It has a good story. "Wagatabon" means "Wagatani tray". Wagatani was a town in western Japan that was abandoned when a dam was built for a reservoir that flooded the town site. The trays were a local craft made by shingle/shake makers to make use of chestnut blanks that weren't good enough for shakes. When the town's citizens were dispersed, the craft nearly died.

https://www.angelarobins.com/blog/2019/5/23/wagata-bon-the-life-of-a-japanese-folk-craft

 

[Woodbloke]

There's a German lady on my InstaG feed now living in Japan who makes these. I saw some of them a few years ago in the craft gallery at the Kenrokuen Garden, Kanazawa - Rob

 

[GaryR]

There is a nice YT video about Jack Wheeler who makes these.

The original method uses green wood but it can be done with dried wood. This still could use a little cleanup in the corners but is mostly done.

 

[GaryR]

Second one done to the same stage. They need a little more clean up and then an oil finish.

 

[Cabinetman]

Not sure I understand the rationale behind these Gary, was it to save time and effort cleaning them up, or were they designed for use in cooking to keep something up so that it would marinate perhaps?
Or just purely decorative?

 

[MattS]

Lovely work, I instantly thought of Jack Wheeler’s wagatabon. Zed’s videos with greenwood workers are well worth a watch for anyone who hasn’t seen them before.

They’ll make great presents.

 

[GaryR]

Not sure I understand the rationale behind these Gary, was it to save time and effort cleaning them up, or were they designed for use in cooking to keep something up so that it would marinate perhaps?
Or just purely decorative?

I think just decorative. The ridges on the bottom does make it a little easier to pick up things like coins but that is a side benefit.

 

[Lons]

I like it and had never come across the style before but as a woodcarver it looks like one of my unfinished projects

 

[GaryR]

I like it and had never come across the style before but as a woodcarver it looks like one of my unfinished projects

An image search for 我谷盆 shows many variations on the theme. The common features seem to be the fluting, of course, but also shallow flared sides and rounded corners. Finishes vary from oil, to ebonized, to smoked, to no finish. Although the originals were Japanese chestnut there is no reason not to use just about any other wood.

 

[NickM]

I really like that.

One of the apprentice pieces at Edward Barnsley is a carved coin tray. You can do it how you like, but most leave a scalloped finish straight off the gouge. Here's one pictured on their website:

 

[Lons]

An image search for 我谷盆 shows many variations on the theme. The common features seem to be the fluting, of course, but also shallow flared sides and rounded corners. Finishes vary from oil, to ebonized, to smoked, to no finish. Although the originals were Japanese chestnut there is no reason not to use just about any other wood.

I should have said I'd never come across the description wagatabon Gary. Certainly I've seen many examples of fluted work and even made a couple myself.