I’m teaching four stick chair classes in Germany and Australia in 2025. Yes, it’s an American teaching a Welsh/Scottish/Irish form in places that are truly exotic for this humble chair form.
This is the most ambitious chair to make in a class. Heck, I wouldn’t dare teach it anywhere else. But Dictum’s Niederalteich campus has a great steam box and – most importantly – incredibly good workshop technicians (Mattias and Wolfgang) who can make anything work. The classroom is in a converted barn in a monastery. It’s a beautiful and isolated place to take a class.
This is one of my favorite chairs to build (I have two on the bench right now). It’s incredibly comfortable, and the joinery is perfect for a first-time chairmaker. This class is in Dictum’s Munich facility, which is across the hall from Dictum’s storefront in Munich. Peter runs the shop there, and it’s an excellent urban workshop. (Bring your family, and they will find lots to do in Munich.)
The Wood Dust people are bringing me (plus Michael Fortune and Matt Kenney) to Melbourne for a woodworking event. I’ll teach a five-day class in making a comb-back, and there are evening events in Melbourne as well. Tickets haven’t gone on sale yet, but the link will take you to the site that has more information.
After a couple days off and some travel, I’m teaching a second five-day class in making a comb-back in Newrybar. Tickets haven’t gone on sale yet, but the link will take you to the site that has more details.
Teaching overseas is difficult. Not just for me, but for the people who organize and execute these classes. Because of the difficulty, any one of these trips could be my last. Not because of me – my health is great, and I have plenty of energy. But because of the difficulty and expense of putting on a class with an instructor who has to travel 9,786 miles to get there.
Good news: We now have 500 pristine-perfect GoDrillas in our warehouse, and we’re shipping them out as fast as you can order them.
Today ends our six-month saga with manufacturing difficulties with this tool. If you care about sob stories involving aluminum extrusions and custom lathe tooling, then this is the bedtime tale for you.
Earlier this year we received a batch of GoDrillas that would not accept a hex-shank drill bit. Things were just too tight. The manufacturer said they were in spec. We ate the cost of that run. We ordered a replacement batch. It was better, but still on the tight side. We could get hex-shank tooling in with a little effort. After a few go-rounds using these GoDrillas, things loosened up and the GoDrillas worked normally. Still, we were grumpy.
So we sold that batch at a deep discount.
The interior surfaces of the new GoDrillas. So much room for activities!
Now we finally have GoDrillas that are perfect. We had to buy a $2,000 tool and add a step to the process to get here, but it was worth it. We all spent all day today packaging up GoDrillas and hex rods and instruction books, and they are ready to go.
If you have been waiting for these in-spec GoDrillas, the wait is over. You can order one here.
Thanks to Josh Cook, the mechanical designer for this tool, for figuring out the problem and getting a solution.
We have a large batch of our new Exeter furniture-maker’s hammers for sale in our store now. These hammers are perfectly sized for people who build casework and chairs. They are the ideal weight for driving in 4d and 6d nails, smacking wedges in place and adjusting bench planes.
We’ve spent about three years developing this hammer, which is based on an old British form. The cross-peen is used to start brads and headed nails – the peen slips through your fingers to set the tip of the nail. Then you flip the head around to finish the job.
The octagonal handle feels great in the hand and offers two gripping positions: one for power and one for finesse.
At 9.8 ounces, the Exeter hammer is less fatiguing to use than a 16-ounce carpenter’s hammer, but is heavy enough to sink furniture nails for assembling carcases or planting mouldings.
Like all our tools, the Crucible Exeter hammer is made entirely in the United States. The hickory handle is made in the Carolinas, the head is milled in Nicholasville, Ky., and the tool is hand-assembled in our factory in Covington, Ky.
You can read more about the Exeter hammer here. You can read all about our line of hammers here.
My stamp.
Fun Stuff
We take pride in the work we do here. So each employee now stamps the handle with a touchmark after assembling the hammer. My symbol is a bumblebee. Kale is an “X.” Mark is a shamrock. Gabe is an arrow. And Megan is a cat.
So you can look at the butt of the handle and know who assembled it. Note that we just started doing this on Sunday (Oct. 13). So hammers shipped out before today don’t have the touchmarks.
My personal copy of the book and the cheat sheet I keep in it.
Our latest book, “Principles of Design” by William H. Varnum, offers a systematic method to design furniture, plus a series of rules that guide you in the process. Perhaps even more important, “Principles of Design” shows you how to interpret other people’s design. Or how to fix your own designs.
Instead of saying something looks “unbalanced” or “awkward,” Varnum’s rules allow you to voice what you like (or don’t like) about a piece of furniture. “The dominant mass of this piece is placed too high in the composition, so the piece is top-heavy.” Or “The brackets offer little life or variety to the piece because of their too-obvious curve.”
I find most design books to be too idiosyncratic or tied to a particular furniture style (Shaker, Bauhaus, Arts & Crafts etc.). “Principles of Design” (and the books of Jim Tolpin and George Walker) instead offer you systems that work with any style of furniture. Plus ways of understanding the built world.
After reading Varnum’s “Principles of Design” a few times, I wanted a cheat sheet that could quickly guide me to each of Varnum’s rules and the explanation he offers for them. So I made one. And you can download it here:
So if I’m working on designing a border around a panel, my cheat sheet reads:
Rule 6d. Bands and borders should have a consistent lateral, that is, onward movement. (page 105)
I can then quickly turn to page 105 to see both good and bad examples of borders. (One of the best parts of Varnum is that he offers you just as many examples of poor design as good design. It really helps you sharpen your eye.)
Books on design are a hard sell – it’s like pushing water uphill. And re-printing “Principles of Design” to the high level of the original 1916 volume was expensive. Plus we are strapped for space in our warehouse. As a result, we think we can do only one press run of this book (3,000 copies). We’ve sold about 750 so far.
This is just fair warning that this book probably won’t be offered permanently.
Note: If you’re planning on coming to town next month for our Chair Show and Open Day, here are some restaurants to try. There’s a reason Cincinnati is one of the fattest cities in the USA.
Megan and I often joke that next year we’re going to flip the script on our classes at the storefront. We’ll hold a week of great restaurant meals, and we’ll also build a little stool (just to say we did some woodworking).
We are obsessed with good food – if you’ve taken a class here you probably already know this. So *if* we ever did a food tour, here is what the itinerary might look like.
Monday
Breakfast: Sugar ‘n’ Spice in Over the Rhine. This is an old-school diner. Stick to the basics, and you’ll be thrilled: pancakes, biscuits, French toast, home fries and bacon.
Lunch: City Bird (any location). A local chicken chain, and the best. Get the chicken however you like it (ask for it spicy if you like spicy). Be sure to get fries. And the salad is outstanding.
Dinner: St. Francis Apizza in Hyde Park. On Mondays, St. Francis does Chicago tavern-style pizza. It’s a six-day process to make the thin and flavorful dough. Standouts: pepperoni and sausage, and the bacon pizza (with whole slices of bacon). Pick up your pizza and eat it at a table in the parking lot. Get some drinks at Dutch’s a few doors down.
Tuesday
Breakfast: Maplewood downtown. Everything here is tasty and fresh. I love the chilaquiles and the lemon ricotta pancakes. The juice is worth it. Hang out by the restaurant’s front windows and watch the world go to work.
Lunch: Eli’s Barbecue, Findlay Market. The pulled pork sandwich and the smoked turkey sandwich are mainstays. Get the jalapeno cheddar grits on the side, or the mashed potatoes (which get seared on the griddle). After lunch, tour the market and get a waffle at the Taste of Belgium stand. You can spend the whole day at the market and its surroundings.
Lunch (per Fitz): Eckerlin’s Meats, Findlay Market. The hot pastrami sandwich is the best I’ve had in Cincinnati in years.
Dinner: Northside Yacht Club. This is in Megan’s neighborhood, and damn is it good. Great burgers, wings, fries. And always check out the monthly special. It’s a dive bar with A+ food and drinks. It’s not fancy. The “yacht club” is a joke – the building is on an industrial creek. For dessert, go to Shake It records (also in Northside). One of the two best record stores in the city.
Wednesday
Breakfast: Brown Bear Bakery. Cincinnati is awash in amazing bakeries. Brown Bear is a family favorite. Everything I’ve ever had there (except one thing) was mind-blowing good. Great coffee. Great place to sit and watch the city.
Lunch: Olla. Just a couple blocks from our office, Olla is serious Mexican food. The birria (in all its forms) is mouthwatering. The best guacamole in the city. Fantastic tacos. And a great place to hang out with a margarita.
Dinner: Colette. A small French restaurant that continuously blows my mind. I have had everything on the menu. And I will have everything again. If I had to pick a few favorites… the brioche, the cod, the ravioli and the cote de boeuf. My favorite cup of coffee in the city, too.
Thursday
Breakfast: Young Buck Deli. Only two things on the menu. Both are great.
Lunch: Heyday. We talk about this place a lot. On any given day, I will say that Heyday has the best burger and the best fries. Friendly staff. Everything is fresh and perfect.
Dinner: Cafe Mochiko. My favorite Japanese place in town. Fantastic ramen, karaage and katsu sandwiches on milk bread (it’s a Japanese bakery by day). Even the damn burger will blow you away. And if you like Japanese pastries, this is the place.
Friday
Breakfast: Coppins. The restaurant in the Hotel Covington. This is where we take guests when they visit. Lots of good stuff to please everyone in the family. And a beautiful place to eat, too. If the weather is nice, sit outside in the courtyard.
Lunch: Sotto. Usually I recommend Sotto for dinner, but it’s difficult to get a reservation for dinner. So go for lunch. Everything – and I mean everything – on the menu is fantastic. Sotto is where we go to celebrate our victories or lick our wounds. The short rib cappellacci can change your life.
Dinner: Purple Poulet. A family-run restaurant with the best fried chicken I’ve ever had. Shrimp and grits. All the Southern specialties. And if you don’t get the bread pudding at the end, then you will have committed a crime against puddings.
The above itinerary wasn’t easy to put together. On any given day I’d instead insist that you go to the Eagle, Allez, Otto’s, the Baker’s Table, Nada, Boca, Taft Brewhouse, Decibel, Libby’s, Mita’s, Losanti, Senate, Nine Giant, Crown Republic or Taglio’s.
And Fitz would add El Camino, Teak, Kiki, the Pony, Gulow Street and Sacred Beast.
