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?
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.
Apr 23rd, '09, 16:20
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Apr 23rd, '09, 17:18
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chamekke
Apr 23rd, '09, 17:22
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Always number 2 for me also.
I don't think anyone instructed me,
I just picked it up that way from the begining.
I don't think anyone instructed me,
I just picked it up that way from the begining.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Apr 23rd, '09, 19:48
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Dreamer
chingwa wrote:WOW... it's like a kyusu-kama-sutra. I'm going to have to try #1 when my wife gets home...
Etchings because actual photos might be too intense for some of our younger teachatters!!!chamekke wrote:Ask very nicely, and Chip might just share his etchings of left-handed kyuusu positions
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!
Keep smiling,
Dreamer
Apr 23rd, '09, 20:22
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Re: How do you hold your Kyusu?
Hmmm, "help wanted, left-handed hand model."
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!!!
And note the hole position on the lids, pointing towards the spout, the way it was meant to be.
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!!!
And note the hole position on the lids, pointing towards the spout, the way it was meant to be.
blah blah blah SENCHA blah blah blah!!!