How do you hold your Kyusu?

Discussion on virtually any teaware related item.

How do you hold your Kyusu? See OP photo.

#1
6
8%
#2
45
58%
#3
11
14%
#4
10
13%
Other
6
8%
 
Total votes: 78

How do you hold your Kyusu?

Postby Chip » Apr 23rd, '09, 16:20

I was going to start a topic on this very subject, and was prompted to expedite it by a recent topic.

There are 4 common methods to hold a side-handled kyusu. How do you pour?

Image

To see my answer, hit "Quote" and read it in the quotes.

This was given to me by Yuuki-Cha, but it is from the Tokoname site. The most common method and most natural is #2. I have used #1 for a short handled kyusu, and less often #3. #4 is obviously 2 handed.

Last edited by Chip on Apr 23rd, '09, 16:28, edited 1 time in total.
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Postby olivierco » Apr 23rd, '09, 16:27

Usually #2
Sometimes #4 with my large kyuusu

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Postby chingwa » Apr 23rd, '09, 16:42

WOW... it's like a kyusu-kama-sutra. I'm going to have to try #1 when my wife gets home... :shock:

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Postby chamekke » Apr 23rd, '09, 17:18

Ask very nicely, and Chip might just share his etchings of left-handed kyuusu positions :twisted:

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Postby hooksie » Apr 23rd, '09, 17:22

I alternate between 3 (with my index finger on the handle) and 4, depending on how full my kyusu is.

Gonna give 2 a shot next time, never really thought of that. :P

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Postby danibob » Apr 23rd, '09, 17:44

Always number 2. Just seems natural to me. I can see how you would have to change your hand placements based on the size and weight of the kyusu.

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Postby Victoria » Apr 23rd, '09, 18:09

Always number 2 for me also.
I don't think anyone instructed me,
I just picked it up that way from the begining.

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Postby JustinW » Apr 23rd, '09, 19:14

I usually use #4, but sometimes I use #2, except I put my thumb on the nob and slightly turn the kyusu inwards towards me.

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Postby CutieAgouti » Apr 23rd, '09, 19:20

Number 2, although sometimes four. Never figured to do it like #1

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Postby teashionista » Apr 23rd, '09, 19:21

Usually #3, but this may be because I've had a lot of practice with Yixing pots, and only got my first kyusu last month :D

I like that all pics feature different pots--now I *need* another kyusu to start practicing different methods :shock:

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Postby Dreamer » Apr 23rd, '09, 19:48

:lol: :lol: :lol: :lol:

chingwa wrote:WOW... it's like a kyusu-kama-sutra. I'm going to have to try #1 when my wife gets home... :shock:


chamekke wrote:Ask very nicely, and Chip might just share his etchings of left-handed kyuusu positions :twisted:


Etchings because actual photos might be too intense for some of our younger teachatters!!!

You guys are too funny tonight!!!

Meanwhile back at the poll...
Position #2 with my thumb on the knob...actually I thought that was how I was supposed to do it...I suppose if the vessel were larger or my hands were smaller I would use a two handed approach, but those other two ways look like I would be buying lots of pots!

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Re: How do you hold your Kyusu?

Postby Chip » Apr 23rd, '09, 20:22

Hmmm, "help wanted, left-handed hand model." 8)

The photo was given to me by Yuuki-Cha, but it is from the Tokoname site. The most common method and most natural is #2, like shaking hands with your kyusu. I also will use this with thumb on the nob more times than not. I have used #1 for a short handled kyusu, and less often #3.

#4 is obviously 2 handed for chickens!!! :lol: :wink:

And note the hole position on the lids, pointing towards the spout, the way it was meant to be. :idea:

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Postby Pentox » Apr 23rd, '09, 20:27

I actually opt for none of the above. The way I hold it is closest to 2, but not quite. My kyusu is on the smaller side so I end up grasping closer to the body and not so much by the handle. While my thumb is on the lid I can wrap my fingers around to the bottom of the kyusu.

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Postby trent » Apr 23rd, '09, 20:30

I use #2, but w/ my thumb on the knob. I'm surprised they did't show it that way in the picture.

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Postby iannon » Apr 23rd, '09, 21:13

same here on the #2 with my thumb on the knob ..makes more sense to me then on a potentially hot lid

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