Customizable
Created and Sold by Big Sand Woodworking
Keyaki Ring Tray - Serveware
Unavailable
This tray is the last available from a special board of figured keyaki (Japanese elm) that I picked up at a local wood dealer here in Tokyo. Whenever I go to the lumberyard I’m always interested in what types of local/domestic woods are available. Particularly since many Japanese woods are still new to me. After scouring through a few piles the owner of the shop pulled out a board of keyaki full of natural splits, holes and some really gnarly grain. It was a beautiful and rare piece of wood.
Keyaki is typically reddish brown with distinctive porous grain. This keyaki is special not only because of the burl-like grain but the color is also particularly deep and rich.
As with the other trays I’ve been producing lately, I started by turning the wood on the lathe, defining the overall size and shape of the rim. But instead of hand carving the bottom, this time I turned a series of concentric rings while working on the lathe. It was a bit of an experiment to see how the rings would interact with the grain, while adding texture and pattern to the overall form.
Raw tung oil finish
The tray is finished with a generous coat of pure tung oil. I use a 100% pure tung oil, without added chemical driers or other ingredients. Tung oil is slow curing, but will harden over time producing a protective, slightly matte finish.
Use and Care
This tray is well suited for serving things like bread, scones, cookies, etc. But you could also easily use it as a serving tray for tea or coffee.
I recommend cleaning the tray with with a light rinse of water. You can also use standard dish detergent when necessary. After rinsing it’s best to towel dry to help prevent water from sitting on the wood surface. The oil finish will help to prevent water from penetrating into the wood, however if water sits on the surface for a prolonged period it will gradually penetrate and can cause discoloration and potential warping and cracking.
After using, washing, and drying many times the wood’s surface may begin to look a bit dry. At that point, reapplying a coat of oil and wax will help to maintain a layer of protection while keeping the surface looking rich. I’ve included a small tin of beeswax and linseed oil mix for you to use for periodic maintenance.
Keyaki is typically reddish brown with distinctive porous grain. This keyaki is special not only because of the burl-like grain but the color is also particularly deep and rich.
As with the other trays I’ve been producing lately, I started by turning the wood on the lathe, defining the overall size and shape of the rim. But instead of hand carving the bottom, this time I turned a series of concentric rings while working on the lathe. It was a bit of an experiment to see how the rings would interact with the grain, while adding texture and pattern to the overall form.
Raw tung oil finish
The tray is finished with a generous coat of pure tung oil. I use a 100% pure tung oil, without added chemical driers or other ingredients. Tung oil is slow curing, but will harden over time producing a protective, slightly matte finish.
Use and Care
This tray is well suited for serving things like bread, scones, cookies, etc. But you could also easily use it as a serving tray for tea or coffee.
I recommend cleaning the tray with with a light rinse of water. You can also use standard dish detergent when necessary. After rinsing it’s best to towel dry to help prevent water from sitting on the wood surface. The oil finish will help to prevent water from penetrating into the wood, however if water sits on the surface for a prolonged period it will gradually penetrate and can cause discoloration and potential warping and cracking.
After using, washing, and drying many times the wood’s surface may begin to look a bit dry. At that point, reapplying a coat of oil and wax will help to maintain a layer of protection while keeping the surface looking rich. I’ve included a small tin of beeswax and linseed oil mix for you to use for periodic maintenance.