why is lacquer so expensive?
wrong
question! not all lacquer is expensive. some is cheaper than
others which is mainly a reflection of shortcuts taken in the
production process and quality of materials used.
to
produce a durable and water proof lacquered product with a smooth
and even surface and an amazing depth of colour takes much effort
and time as well as high quality materials.
the
simple yet exquisite bowl on your table can take upwards of
75 days of painstaking work involving a layering, polishing
and drying process that is repeated as many as twenty separate
times.
is
lacquer synthetic or natural?
the
meaning of lacquer has long been misunderstood as it has come
to represent so many different materials and is currently used
to describe any glossy coating, including many natural resins
as well as synthetic plastics.
lacquer
is actually the natural sap extracted from several species of
trees within the anacardiaceae family, genus rhus, which are
native to south east asia.
does
it matter?
because
raw lacquer is difficult and laborious to harvest and prepare,
it is an expensive commodity. this has given rise to many imitations
of lacquer. for instance, there is a product known as artificial
japanese lacquer also known as “cashew lacquer”. items coated
with this product are cheaper as the material is inexpensive
and the layers dry quickly thereby reducing production time
drastically.
items
produced with this lacquer substitute are not food safe and
become brittle and fragile with time, therefore chipping easily.
our artisans and lacquer artists have resisted commercial pressures
and have refused to work with this material.
how
do natural lacquer products get to be so shiny?
with
tons of elbow grease, pure and simple! in good quality products,
upwards of 12 layers are initially ground, then polished entirely
by hand. different polishing techniques are used and materials
vary slightly from country to country. grinding and polishing
materials include coarse stones, pumice and rice husks with
water in burma, charcoal in japan and even cuttlefish bones
in vietnam. each of these materials are specially prepared and
graded according to their use in the different steps of the
process.
to
achieve the final shine, the last layer of lacquer on the object
is usually polished by hand with the heel of the hand and fingertips.
specific techniques are followed to ensure that every layer
is polished evenly. this requires an incredible skill and attention
to detail.
can
food be served on lacquer?
yes.
whilst natural lacquer in its raw and liquid state is known
for its toxicity, once it dries and polymerises, it is no longer
toxic and is therefore completely food safe. even when lacquer
breaks down with prolonged exposure to light, the degradation
products are not toxic. however, to help prolong the natural
beauty and shine of the product, we recommend that you avoid
serving piping hot food on lacquer and that you clean and dry
the product immediately after use. see our care
instructions.
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