Latest Salmon Parchment

Used my last piece of salmon parchment to have it tested for fold and tear strength, so had to make a new one. Note the translucency! So glad Wegman's has salmon fillets in a family size. Good to have Fritz Otto around to hold it up for photography...

So, how are the tests going? "Salmon skin is strong. You just won't believe how vastly, hugely, mind-bogglingly strong it is." Douglas Adams, The Hitchhiker's Guide to the Bookbinding Materials.

Thank you Bookbinder Barbie

Very glad to have had @bookbinderbarbie visit this summer – THE highlight in my studio.
Don't stop learning and binding, and keep in touch.

Honored to have won "Most bookbindery photo?" The NBSS knit hat will keep me toasty during our brutal Syracuse winters and in the slightly warmer studio.

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Woah, September flew by! School’s been keeping me super busy but I haven’t forgot my awesome adventures this summer. Sooooo time for some prizes! Photo with most likes? @jpatrician Silliest photo? @melaniemowinski Most bookbindery photo? @pdverheyen Thank you so much to everyone who hosted me!

A post shared by Barbie M. Roberts (@bookbinderbarbie) on Oct 4, 2019 at 10:13am PDT

Fritz Otto Gets Ready for the Week

Fritz Otto says a professional always makes sure their Kittel (lab coat) is clean and crisply ironed to start the week... This tacking iron is almost the right size, still need a proper ironing board though.

Fritz Otto washes, bleaches, and irons his lab coat every weekend, well almost every weekend. 

Below, the workshop of the Kunstgewerbeschule Hamburg under the direction of Professor Kurt Londenberg, former student of Ignatz Wiemeler. From the December "Bilderbeilage" of the Allgemeiner Anzeiger für Buchbindereien, [after 1957]. Note the nice crisp lab coats. 

A Bookbinder’s Journey 2: My analog and virtual life in the book arts

A Bookbinder’s Journey: My analog and virtual life in the book arts

48th Susan Garretson Swartzburg ’60 Memorial Book Arts Lecture
Lecturer: Peter D. Verheyen
Thursday, Oct. 17th, 2019 — 6:00 p.m.
Wells College, Aurora, NY

Details at:
https://wellsbookartscenter.org/48th-susan-garretson-swartzburg-60-memorial-book-arts-lecturer-peter-d-verheyen/

Decorated Papers

Recently received 3 years of bound volumes of the Archive für Buchbinderei, 1930-32.

1930 featured 2 tipped in decorated samples, one paste and one oil marbled.

"Hand painted" decorated paper from the workshop of Emma Gustorff,
Beuel a. Rh. (now  a part of Bonn).

Oil marbled paper from the Workshop of Alex Peltzer, Munich.

1931 was bound by a first year apprentice and covered with a paste paper of his own making.

Paste paper (and half-linen) binding by a 1st year apprentice.
No, the label was not adhered to the cover.

Fritz Otto Goes Fishing 2

In the last installment, Fritz Otto Goes Fishing, our hero prepared the fish skin for making parchment, but also trying something new, egg tanning. We're following Nienke Hoogvliet's instructions from her book Fish Leather. Ready? Here we go! Fritz Otto is glad @bookbinderbarbie left copies of her notes.

Taking one of the haddock and stretching it out to make parchment.
We'll compare with the egg tanned haddock.

All right, that's done. Now to let it dry.

 

Now, on to the egg tanning!

Why do I always get the grunt work?Beat the egg, oil, detergent mixture until smooth.

Next, tamp the haddock and salmon so that they are not dripping wet.

At least I didn't have to drop the skins into the egg/oil
mixture to then massage it into the skins until warm.
That looked totally gross!

But, wait! I get roll up the slimy skins so that they can sit for about 15 minutes.

Now we hang them up to drip-dry.
When dry, they'll still feel oily/slippery, and we'll need to massage and work them to
loosen up the fibers in the skin. We do that for a week.

Here they are a week later. Time to rinse in soapy water until they
feel soft and not oily/slippery.

Rinse, and rinse some more...

Let drip-dry. We tamped with a paper towel again, too.

Then, dump them into a more dilute mixture, work in, and set out to dry.

We smoothed them out to dry on a piece of plexi-glass,
scale-side down. That gives them a shinier appearance.
When they were dryish, we worked them back and forth
over a smooth dowel, always with the flesh side to the dowel.
Finally, we worked it like leather before paring.

Take out the pins and liberate the haddock parchment. Next we'll compare.

Comparing the haddocks – parchment at the bottom, egg tanned at top.
The egg tanned is like parchment, but much shiner and more
transparent. Not sure how we feel about that... The whitish patches are
fleshy stuff that will need to be scrapped off with a scalpel later.
The haddock is much more thin-skinned than the salmon.

See what I mean by transparent and shiny?

And here the egg tanned salmon. Less translucent than the salmon parchment that was made
 when @bookbinderbarbie was here over a month ago. Softer too, but not supple like leather.
Still. looks and feels really interesting. Wonder if we'll make anything with it?

Click here to see where this fishy adventure started.

Always Document Your Work and Keep Notes

Always photo-document your work and keep notes, no matter what career stage you're at. You never know when you'll refer back. Even Fritz Otto knows that.

Documenting his first go at making parchment from fish.