Editor’s Note: This is the fourth in a series of blog posts by Richard Jones, who has written a detailed book about timber technology, which is scheduled to be released in early 2018.
— Kara Gebhart Uhl
What’s the best way to approach writing a book for publication? Well, probably not the way I went about it.
So what did I write about? At the end of 2007, I’d perhaps created a manuscript of about 15,000 words and devised a list of key headings. Writing as a woodworker for other woodworkers, not as a wood scientist, I’d decided the following list of topics covered what I, as the model woodworker in this exercise, ought to have a pretty good grasp of, and this probably applied to all serious woodworkers, both professional and amateur:
• From the Kiln to the User (Storing, Transporting and Selling Dried Wood)
• Fungi
• Insect Pests
• Wood Strength and Structures
• Ecological and Environmental Issues
There were additional topics I felt it important to cover to round out the knowledge of the thoughtful and inquisitive woodworker, such as tree history, tree distribution, a section on the oaks in particular, balanoculture, ancient deforestation, socio-political and historical issues concerning trees and their use, the Latin-binomial system of identification, tree oddities and migration, and so on. All might be considered ‘soft knowledge’, but awareness of these topics contributes to being a well-informed woodworker.
In 2007 I met a publisher of craft books I knew at a woodworking show in the north of England. We talked about my writing project and he indicated he was interested in offering me a contract to write the book. I turned him down gently saying I didn’t want to work to a publisher’s deadline because I’d be writing under pressure and too many mistakes would occur, or important subjects might have to be omitted to meet their deadline. So, there I was, writing at my own pace with no deadline to spur me on, and no-one on board to publish whatever I produced. I’d made a decision that contributed to enabling what I believe is a better book, but left me with the challenging task of finding someone to publish my, er, well, I guess, labour of love.
I’m very pleased Lost Art Press is taking my raw manuscript to the next stage. And maybe I’ll tell the tale of my convoluted path to finding a publisher in a later post.
One of Tom Bonamici’s sketches from the summer that shows the basic design of the jacket.
The Oregon garment factory has just produced our first chore coat prototype using the Japanese cotton that Tom Bonamici has selected. Tom wants to make a couple small adjustments to the way the collar will sit, but he is almost satisfied.
That prototype is on its way to Kentucky for us to inspect the workmanship and evaluate the cloth. Tom says the fabric is so good it feels like “unicorn butter.” That’s worrisome because we were after “centaur mayonnaise” for the hand feel.
Meanwhile, other details of the jacket are coming together. One of the important aspects of this garment (for me) is that it not be a piece of marketing. Like a traditional French coat, there will be only two details of the maker: The buttons will be debossed with “Lost Art Press” in tiny letters. You’ll have to look closely to see them. And the inside pocket will be embroidered with our skep logo.
The embroidery design for the inside pocket.
There is still a lot of work to be done, including getting the price nailed down and finalizing some of the sizing.
The way we are going to sell these is going to be a little different than your typical clothing store. We’re going to publish very specific sizing guidelines so you can determine which size is for you. We’ll open up the ordering for a month. Everyone who orders one will then get one.
This will do two things: Greatly reduce waste and therefore help us keep the price down because we won’t have to account for garments that don’t sell.
If everything goes smoothly, the jackets will ship in March.
We are actively working on four books this month. Here’s a quick update.
Richard Jones’s book on timber technology (we’re still fussing with the title) has been fully laid out. Kara Gebhart Uhl and I will give it a final edit this month and it should be to the printer in early January. That means it should be released in February or March 2018. (This assumes nothing goes haywire in the process.)
Jögge Sundqvist’s book “Slöjd in Wood” is almost ready for the designer. Megan Fitzpatrick has been sorting through both the translation and notes from Jögge and Peter Follansbee, who is assisting with the editing. This book has taken a lot longer than we hoped (and cost thousands of dollars more than we planned). But the result will be worth it. Look for it in early spring.
Christian Becksvoort has just turned in the materials for his new book with Lost Art Press. The book needs a title, but it’s going to be outstanding. It will feature plans for some of Becksvoort’s best projects from his career, plus advice on the craft and how to make a living at it. We are just beginning the editing process on the book, but it should go quickly. We hope for a summer release.
Finally, there is my book, “Ingenious Mechanicks: Early Workbenches & Workholding.” The writing will be complete by the end of 2017 – I have only about 1,000 more words to go. As always, as I get to the end of a book I have found at least 30 untrodden paths before me that I could go down. This book could easily consume another 20 years of my life – and still be incomplete.
Luckily, I have worked with authors who allow themselves to be sucked down the path of researching “one more detail” and then “Oooo, one more thing.” It can go on forever, and the work becomes blurred, ill-defined and all-consuming. You have to know when to cut bait or fish.
I’m ready to fish.
Look for “Ingenious Mechanicks” to be released by May at the latest.
— Christopher Schwarz
P.S. I forgot to mention Joshua Klein’s book on Jonathan Fisher. It’s in the good hands of designer Linda Watts and should be complete in the next couple months. Apologies for neglecting this important title – I have too many chainsaws in the air…. It’s late and it’s been a long day.
If you’re from out of town and thinking of visiting the Lost Art Press storefront for an open house or for a class, read on.
Where to Stay Just a short walk from the Lost Art Press storefront (at 837 Willard St.) is Hotel Covington – a very nice hotel in a fully renovated historic property, with an excellent restaurant. (And no, we don’t get kickbacks.) Other options are to stay at one of the nice and fairly inexpensive chain hotels on the Covington riverfront, book a room through AirBnB, Vrbo or stay in downtown Cincinnati.
The chain hotels on the Covington riverfront include: Hampton Inn, Courtyard, Extended Stay, Marriott, Embassy Suites and Holiday Inn. All are clean, safe and offer decent amenities within walking distance.
If you opt to stay in Cincinnati, I highly recommend the 21c Hotel. It is a full-service hotel. Amazing restaurant (the Metropole). Fantastic breakfast. Great bar and bartenders. And there’s a semi-secret rooftop bar (the entrance is in the alley). If you’re a fancy lad or lass, you’ll love the Hilton Netherland Plaza. And even if you’re not fancy, the incredible Art Deco bar is worth a visit. Another four-star option (also with a good restaurant) is The Cincinnatian. I’ve never seen the rooms there, but I’ve heard good reports.
A look down Pike Street.
Where to Eat To make this list manageable, I’m going to focus only on establishments that are in Covington and downtown Cincinnati. If I covered other neighborhoods, it would be a book.
Covington Otto’s: This is one of my favorite places for lunch, dinner and brunch. It has a small menu of Southern food, but everything is outstanding. Get the tomato pie for lunch. Otto’s is also one of my contenders for best burger in the city.
Bouquet: Great wine bar and good food made with local ingredients. I love the trout.
Gutierrez Deli: A small, family owned Mexican grocery and carry-out deli that makes the best birria we’ve ever had.
Olla: Owned by the same family as Gutierrez deli, with even more delicious Mexican offerings and table service.
Frida 602: A bustling Mexican place that specializes in mezcal and tacos. Get the queso. You’ll thank me.
Cock & Bull: Decent fish and chips and a draft beer list that is insane (Delirium Tremens on draft – dang).
Libby’s Southern Comfort: If you like fried chicken (and how can you not?!), go here. And get a bourbon slush, too.
Goodfella’s Pizza and the Wiseguy Lounge: Downstairs is a small pizzeria with New York style pizza (yes, you can order a slice) and beer. Upstairs is one of the best bourbon bars in the state and a great place to relax.
Crafts & Vines: One of the friendliest bars in the city. Wine on draft (you read that right). Plus an inventive beer selection.
Butler’s Pantry: An upscale mini-mart that has a fine selection of bourbon, as well as a tasty array of sandwiches.
Spoon Kitchen & Market: A small grocery that offers a good selection of sandwiches, flatbread and grain bowls.
Old Kentucky Bourbon Bar: An astonishing bourbon selection. The patio out back is one of my favorite places to hang out with a crackling fire and a bourbon.
Larry’s: A “dive bar.” In quotes because it still looks like a dive bar, but it smells a lot better. Probably due to the delicious tater tots and hot dogs they serve up. The red beans and rice is also delicious.
Covington Coffee: Super-friendly family-run place. Great pastries and the best bagels (Lil’s) in the city.
Chako Bakery Cafe: Fantastic, family-run Japanese bakery and restaurant (within easy walking distance of LAP).
Gyros on Main: Good gyros (natch) and good shawarma. And open on Mondays (unlike many other restaurants around here).
Lorenzo’s Deli: Made-to-order sandwiches. So far, we’ve had only the Italian and the reuben; both are delicious.
Point Perk: My other favorite coffee shop in town. The hours are limited, but the espresso and chai drinks are fantastic.
Coppin’s in the Hotel Covington: This hotel is the jewel of the city. The restaurant and bar are highly recommended for breakfast, lunch, dinner and brunch. Get the corn fritters, the 16 Bricks bread and … oh just get everything.
The Standard: A pub-style menu served up in a former gas station (with fun auto-mechanic-related decor). Great drinks, good food, and dog friendly. Also a great place to go if you have kids in tow.
Bircus Brewing/North South Baking: Excellent wood-fired pizza – and Wed.-Sunday mornings, at the same location is the incredible North South Bakery. (If you’re in a class here, you’ll almost certainly get to try their baked goods.)
Inspirado: Eclectic menu. Osso buco and street tacos? Yes please. A very friendly place – lunch, dinner and brunch.
Zola: A bar and grill with inexpensive (but excellent) burgers and other pub food. (Note: You may encounter smokers here.)
Pork ho fun at Kung Food.
Amerasia Kung Food: Don’t be fooled by the appearance of this divey-looking Chinese place. People come from all over the city for lunch and dinner. It also has one of the best selections of beer in the city. If you like noodles, get the pork ho fun (and ask them to make it a little extra crispy).
Riverside Korean: Authentic Korean. A karaoke room (yes, we’ve done it). Riverside never disappoints.
House of Grill: Tasty Persian food served up by the friendliest family in the restaurant business.
ChiMaek: Chicken and beer – both delicious. (Get the flight of dipping sauces with the chicken.)
Keystone Grill: Family-friendly place for lunch, dinner or brunch. The mac and cheese varieties are great.
The Gruff: A pizza place in the shadow of the Roebling bridge. Fantastic pizzas (try the Italian meat pizza or the Margarita) plus local craft beer and one of the most inspiring views in the city.
Wunderbar: Excellent burgers, and mostly German-inspired food. (And French … the brie and bacon sandwich is delish).
Whew, Now Cincinnati I’m going to keep this brief. This blog entry is turning into an opus already. All of these restaurants are less than a mile from the river. I’m also skipping places that are so popular (The Eagle, Bakersfield, Taft Ale House) that you can’t easily get in.
Sotto: The best restaurant in the city. Period. The first time my daughter tried the short rib cappellacci she cried. No lie.
Boca: The big brother to Sotto. A bit fancy, but unforgettable in every respect.
Gomez salsa. Take-out only, from a walk-up window. Try the “Turtle Bowl.”
Maplewood: The best breakfast in the city. No question.
Taste of Belgium: Fried chicken and waffles. Great breakfast. Belgian ale on tap.
Morelein Lager House: A local brewery with a restaurant – the view of the Roebling Bridge and Covington alone is worth the trip.
Salazar: I vacillate between Salazar and Sotto as my favorite places in the city.
Pulled pork sandwich at Eli’s.
Findlay Market & Eli’s: A old open-air market and the pride of Cincinnati. On weekends we walk around, eat whatever smells good and buy sausages (Kroeger meat) for the week. Eli’s is adjacent and it’s my favorite barbecue joint.
Entertain Your Family The Newport Aquarium is a short walk from downtown. The Fire Museum is awesome if you have kids who like fire trucks. If your kids are a little older (8 to 10), try the Contemporary Arts Center (CAC). Start at the top floor where they have a wild area for kids to create art. We’ve spent days there. Plus the contemporary art throughout is top shelf. And the Zaha Hadid-designed building is fantastic to explore.
If it’s nice outside, go down to the riverfront on the Cincinnati side to the Smale Riverfront Park to blow off steam and ride the merry-go-round. Plus there are a ton of places to eat there at The Banks.
The ace in the hole for entertaining the kiddos is the Cincinnati Museum Center. You can spend two or three days solid here without boring the kids (or yourself). The Children’s Museum is there, plus the History Museum, an IMAX theater, the Natural History Museum, an ice cream parlor and all the old train station stuff that kids love. We lived there every weekend when our kids were young.
The Cincinnati Zoo & Botanical Garden is world renowned for some of its breeding programs (and for Fiona the hippo) – but odds are decent the kids will be most taken with World of the Insect. Shudder.
If your kids like art, head up to Mt. Adams (one of the hills 5 minutes from downtown) for the Cincinnati Art Museum. They have kids programs, including a dedicated space for kids to run wild, art style. Check it out here. And the museum features free admission.
All the above places can be visited easily with public transportation.
Megan Fitzpatrick and Brendan Gaffney have opened up some new classes that will be taught in the Lost Art Press storefront in 2018.
All three of us have been busy getting the store and shop ready. We now have six high-quality workbenches in the front room of the storefront, which is filled with natural light. And the mechanical library, Horse Garage and biergarten are coming along nicely as well. All in all, it will be an excellent place to learn handwork.
Here are the details on the classes:
Build a Dutch Tool Chest with Megan Fitzpatrick Feb. 17-18, 2018 Cost: $300 plus a materials fee. To register, click here.
During this intense two-day class you’ll build a Dutch tool chest from pine using dovetails, dados, rabbets and nails. Because of the demands of the project, this class will likely run into the early evening to ensure everyone will complete their chest. The Dutch chest is an excellent introduction to handwork and the result is a fine place to store your tools.
Build the Cabinetmaker’s Sector with Brendan Gaffney June 2-3, 2018 Cost: $300, which includes all raw materials. This second class is already full with people who signed up for the first class. We’ll be opening a wait list soon.
In this two-day class, students will build their own Cabinetmaker’s Sector, my modernized design for the ancient geometer’s tool, used for drawing, drafting and (in my shop) the layout of dimensions and joinery on woodwork. The class will revolve around the skills of modern hand-tool makers, including careful marking and measuring, mixing metal and wood, hand shaping, finishing and (of course) how to use the tool.
Each student will be provided the wood and the necessary brass hinges and pins, everything needed to produce the sector. The first day will revolve around affixing the brass and wooden tabs into the tools, riveting the leaves together, flattening and lapping the tools and reviewing the principles behind the geometry of the sector. The second day will revolve around shaping the sectors, stamping and inking the sector marks, finishing the sectors and learning to use them in the shop. Every student will leave with a completed sector, plus the knowledge of how it works and how to use it.
Build a Shaker Silverware Tray with Megan Fitzpatrick June 23-24, 2018 Cost: $250, plus a small materials fee for wood & cut brads (likely around $30). To register, click here.
Make a classic Shaker silverware tray in this introduction to hand-cut dovetails. In this two-day class, you’ll learn:
Dovetail layout using dividers
How to use a backsaw to saw to a line
How to wield a coping or fret saw
How to pare and chop to a line with a chisel
Several strategies for transferring the tails to the pin board
Techniques for fitting the joint
Why dovetails work – and we’ll look at some examples of long-lasting period dovetails that look as if they were gnawed out by a beaver – “perfection” is overrated when it comes to the efficacy of this joint. (That said, you’ll also learn some “tricks” for fixing less-than-stellar dovetails.)
How to lay out then cut and fair the handles (both the hand holds and the curved top edge)
How to smooth-plane your surfaces
How to use cut nails (to secure the bottom board)
And of course, how to put it all together (and why I recommend liquid hide glue).
