Megan and I are both traveling out of town to teach this weekend, so there’s no one available to monitor and answer the comments. We asked Wally, and he just yawned.
We will be back next weekend – we promise – to answer your woodworking questions.
— Christopher Schwarz
During the summer my steam box took its last hot breath. The interior bits had rotted away, as had the door and its hinges. I pitched the thing, planning to build a replacement.
Then I thought: Am I really happy with the Earlex wallpaper steamer that powers it? It’s fine for small chair parts, but I probably need an additional steamer to keep the temperature constant when dealing with thick armbows.
I did some math in my head and decided to try something different.
I bought a stock tank – a steel watering trough for farm animals – that measures 1’ x 2’ x 6’. Then I put it on my gas stove in the kitchen to heat the water.
Boiling your bits is just as effective as steaming them. On Monday I bent my first two arms (1” x 1-3/8” x 51” in red oak) using the new setup. The tank is bigger than I really need, but I might teach a chair class in the future where we bend the arms.
How did it work? Fine, as expected. The only pain-in-the-butt part was removing the water from the stock tank. This one doesn’t have a drain (yet), so I had to scoop out the water into the sink.
I also had a constant worry that the cats were going to jump in the hot tank, and I’d find three floating carcasses in there. (Actually, I was only worried about Wally. He’s both curious and dumb.)
So for the next batch of arms, I’m probably going to buy a propane camp stove ($150) and do the operation outside.
Bonus: For our next party, I’ll have a great place to chill the beer in the stock tank. And I’ll have additional cooking facilities for making chili (with black beans, not Wally-flavored) as I smoke some ribs.
— Christopher Schwarz
Peter Galbert and Peter Follansbee – two of our favorite authors – have both started substacks recently, and they have both become part of my daily reading routine.
(What’s a substack? It’s a blog that has different subscription levels. You can read some articles for free. Other articles with a paid subscription. It’s a way to support a writer’s work directly – substack takes only a very small cut of the subscription cost.)
Galbert’s substack, Chair Notes, is both technical and philosophical. He adds short videos and illustrations that amplify his points. It also is the jumping off point for Galbert’s work on his next book with Lost Art Press. It’s about chairs – of course – but it will expand the world of techniques and materials from his first volume, “Chairmaker’s Notebook.” After talking it over with Galbert, it’s safe to say: Expect big things.
Follansbee’s substack, charmingly called Follansbee’s Substack, is technical and historical, with some personal stories woven in. Follansbee is working on a book on the history of the craft – in particular, this current wave. Where did it come from? Who started it? It’s fascinating stuff that I didn’t know. But Follansbee and the people around him witnessed it first-hand.
It’s also about his daily work: 17th century hand-tool woodworking and chairs.
Both substacks are definitely worth following. I bought a paid subscription to each one and love the missives that show up in my email inbox.
I also have a substack – The American Peasant – which I started last November. It’s where I write without a filter (consider it a warning). Want a taste? I’ve just made this post “The Lesson of the Bearded Antiquarian” free. If that doesn’t scare you off….
— Christopher Schwarz
Almost every week, someone on the LAP Open Wire asks what book they should read to learn about the different furniture styles. To be honest, I haven’t had a good answer because most of the guides to furniture styles are terrible and not worth buying for $1.
So I took some time to see if I could hunt up a decent one. During my search, I thought: Dang. I sure wish there was a book like Virginia McAlester’s “Field Guide to American Houses.” It is clear, concise and does not turn its back on vernacular forms.
Turns out, there is a similar book for American furniture styles: “Field Guide to American Antique Furniture” by Joseph T. Butler (1985, Henry Holt).
The book is exactly what we would publish here at Lost Art Press. The first section contains a short overview of the major American styles, from the 17th century to the early 20th century. How did the styles emerge? What influenced them? What are their major features?
The bulk of the book is devoted to showing you illustrations of different furniture forms in all of the American styles.
Chairs
Tables
Beds
Daybeds, Sofas, Benches, Settes
Lift-top Chests
Chests of Drawers
Desks and Bookcases
And Miscellaneous
So you’ll learn – through illustrations – what are the differences between a Queen Anne candlestand and a Chippendale one. Or a William and Mary cupboard compared to a Victorian one.
It’s fun to browse through. And is a great reference. There’s even an excellent glossary of furniture terms at the back.
So there you go. Buy that book. Read it. Memorize it (there will be a quiz). And only then can you bug me about a book on European furniture styles.
— Christopher Schwarz
Recently we started making our own animal-based glue called “Piggly No Wiggly.” It’s made from three ingredients: food-grade gelatin, uniodized table salt and tap water.
The glue is great for furniture. It has an open time of about 18-20 minutes (depending on the temperature and humidity in your shop). That extra time is nice for complex assemblies. The glue is reversible, like hide glue. It dries clear, which is great when using light-colored woods. It has little smell. And if you store it correctly it will last indefinitely. (Complete instructions can be downloaded at the bottom of the product description.)
Megan and I make several batches a week now as we are gearing up this project. You can buy a bottle of ours for $16. Or you can easily make your own using ingredients from your grocery store and a slow cooker (such as a Crock Pot).
The whole process takes about 15 minutes of active time during two days.
Piggly No Wiggly
4 parts gelatin, such as Knox
4 parts hot water from the tap
1 part uniodized table salt (the regular fine-ground stuff)
We make the glue in pretty big batches in vats. But a great way to make it at home is to mix it and cook it in a squeeze bottle for ketchup or mustard.
Start by pouring hot tap water into your bottle. Then add the gelatin and salt. Stir it up. Then close the lid and shake the mixture vigorously. Let it sit for 30 minutes, which is plenty of time for the finely ground gelatin to absorb the water.
Now heat the bottle in a slow cooker, glue pot or a double boiler. The heat should be about 140° to 150° F. Don’t let it get much hotter or the glue will lose its strength. Cook the glue for two hours. Shake the bottle a couple times during the process.
At the end of two hours, put the glue in your fridge overnight.
The next day, heat the glue the same way as detailed above for two hours. Your glue is done.
At room temperature, it will be a bit like Jell-O. Heat it in a warm water bath (or in your glue pot or slow cooker) before using it. If it’s too thick for your liking, add a little water. If it’s too thin, cook it a little longer.
Store the glue in the fridge, and it will last and last and last.
I know you have questions. Here are some answers. Gelatin has been used to make glue for many years and is basically a form of refined collagen (aka hide glue). It is plenty strong – a good joint will demonstrate wood failure and not glue failure. The gelatin we use is 250 bloom strength, which is the same as most general-use hide glues.
This glue is the result of about a 100 different batches of glue that used different ingredients – everything from vinegar to glycerin to urea.
Will iodized salt work? Yes, we haven’t noticed any difference. Can you use distilled water? Sure. How long should I clamp my joints? Read the instructions here for a complete discussion.
Why the funny name? Well, it’s funny. And the glue is made from pigs.
Oh, one more thing: Your pets will love to eat the squeeze out (Wally!!!!).
— Christopher Schwarz