Demonstration of printing up a Ukiyo-e print with Keizaburo Matsuzaki
Very interesting and just the right amount of time to showcase some crazy-skills. A few things to note which may be helpful -
- Keizaburo Matsuzaki uses an old tile to put his paint on.
- He pours water on his brush - presumably to dilute the paint a little? Watching closer, I think it's so that he can apply the water to the block to dampen it before putting paint on, or maybe to re-wet sumi ink that's already on the block (he does it before the final 'signature' block).
- The ink seems pretty runny when he puts it on.
- He only puts a pea size amount of Nori on each area.
- He's very gentle with delicate calibration strokes with the brushes to ensure that there's no ink streaks on the print.
- On multi-colour / multi-region blocks, there's little wooden island inserts placed between each area that's being used for printing to prevent the paper from sagging into the valley and getting errant ink in untoward places.
- Registration appears to be on the edges of the woodblock, or maybe a woodblock holder; it's difficult to tell, Maybe there are Kento marks there?
- The paper's dropped in using fingers like scissors - I'm going to have to practice that!
- Rubbing with the baren seems to come from the shoulder so that the whole arm is moving rather than just the hand. As I write this, I'm practicing on the table in front of me and it has a slightly different feel.
- It looks like he's made quite a few prints on each block already and they've 'warmed' up - in much the same way as a pancake pan would. So he doesn't need to rub too hard with the baren.
- He's created some Kento registration marks in different parts of the block so he can print different areas. That looks pretty complicated to me...
- Too much over-spill of ink can be wiped up with tissue.
- When he's finished, he sprinkles some micaon top of the print and brushes it all over to create an iridescent finish maybe?
- He has a lot of glamorous admirers!
- Japanese music isn't really to my taste.
Comments
Post a Comment