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.
You can now order the carefully chosen wooden parts needed for the Hobbit-y Chair from The Stick Chair Journal No. 2. The kits are $295 and are in red elm, my favorite chairmaking wood.
You can order a kit here from Alexander Brothers in Virginia. Shea Alexander and his employees have been supplying me with chair wood for almost a year now, and I am really happy with the stock they pick, both for straightness of the grain and overall beauty.
We do not receive any royalty or kickback on the sales of these kits. Shea was willing to do them, and we consider it a service for people who live in areas where wood is difficult to purchase, or where the woodworker isn’t confident in choosing their wood.
Two new stick chairs. The one on the left was built by a student. The one on the right is mine.
I’ve never shown my work in a gallery. I’ve been asked a few times, but my problem is this: I don’t want to give up 50 percent of the sales price to the gallery. I’d rather skip the glory of cheese and boxed wine in plastic cups and sell my work direct.
But gallery shows are fun. And you get to see a lot of interesting work. So we are going to put on our own show on Saturday, Nov. 23, at our Willard Street storefront. And it’s going to be a little different.
The Chair Show will show my chairmaking arc (and my influences) over a 21-year span. There will be an original John Brown Cardigan chair, a Chris Williams four-stick Welsh stick chair, plus an original Welsh antique I bought from chairmaker John Porritt.
I’ll be showing my first chair, plus some other waypoints on the journey – my first lowback, the chair from “The Anarchist’s Design Book” and some prototypes.
Plus, I’ll have some new chairs to sell. These will be priced at the low end of my typical range.
Here’s the fun part: You’ll be able to touch, study and measure all of them. And you’ll be able to sit in all of them (with one exception – the Welsh antique needs a repair).
Like all our Open Days, we’ll have our complete line of books and tools here, plus blemished books for sale and some tools, too. Megan will be on hand to sign her new book “Dutch Tool Chests.” And Wally will accept your petting. The show will be from 10 a.m. to 5 p.m. on Nov. 23 at 837 Willard St. in Covington, Kentucky 41011.
Steve lines up the stick (taped to the drill) with the mortise location on the side stretcher.
I cut dovetails pretty much the exact same way I did 20 years ago. Same layout, same sawing, same chiseling, same fitting. But when it comes to my chairmaking, things seem to change every day.
I’ve been building stick chairs since 2003 (and frame chairs since 1997). So it’s not like I am new to the chairmaking craft. But for some reason, I am constantly finding new and usually small ways to make things easier.
When I wrote “The Stick Chair Book,” I thought I was pretty much settled in how I make my chairs. But by the time we had to reorder the second printing, I decided to revise the book. Not in major ways, but in many little minor ways. And I added a lot of little shortcuts I had discovered.
Now, about a year after releasing the revised edition of “The Stick Chair Book,” I’d like to revise it again for the next printing. Again, nothing major, just small things here and there that make it easier to drill and assemble things.
Even today, I came up with a stupid little trick that really helped. Here it is. When drilling the mortises for the stretchers, tape a stick or skewer or chopstick to the centerline seam of your drill. It helps immeasurably in lining up the drill between the mortises in the legs and between the mortises in the side stretchers.
I’ve seen lots of tricks that use rubber bands or lasers. But none is as simple as taping a scrap to the drill.
When the scrap is aligned with both mortises, Steve drills the mortise in the side stretcher.
As a chairmaker and author, I know I’m not alone in the way I feel about my past writings. Many other chairmakers are constantly finding new ways to make the process a little easier.
Why have we not created the “Unified Method of All Chairmaking?” Because there are at least 100 ways to make a chair. And 1,000 tricks that go with each method.
This is one of the things I love about woodworking – the constant discovery. But it can be frustrating both as an author and a reader.
