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Japanese-style sheets are made during the
winter, when cold working conditions help maintain
fiber freshness. Locally-grown or imported Japanese
fiber is cooked in lye of vegetable ash or a
vegetable ash/soda ash (sodium carbonate) mix, and
picked by hand. The cleaned fiber is beaten by
hand, sometimes followed by brief treatment in a
nagi-nata beater to improve fiber separation.
Formation aid is rendered from fresh or
fresh/frozen locally-grown tororo-aoi roots.
Pulps for Western sheets are sometimes fermented
as noted below and are always cooked in a lime
(calcium hydroxide) solution followed by extensive
washing during beating if a light colored sheet is
required. Sheets are loft dried and later
humidified and flattened unless noted otherwise.
Gelatin sizing and hand burnishing are
optional.
These efforts produce papers that give subtle
but unmistakable affirmation of their handmade
origin, good working properties, and excellent
permanence and durability.
Western sheets are colored with pigments and a
cationic retention aid, with the exception of the
black walnut vegetable dyed sheets, designed by
Bridget O'Malley.
Center for the
Book
http://www.uiowa.edu/~ctrbook/paper.htm
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