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Re: [BKARTS] paste starch, cold water paste etc



The starch solution does need to be cooked, in order to move it along the
adhesive chain.  While the proportion of starch to water varies, depending
on what you are doing at the time, as a starter, try adding enough starch to
2 oz. of cold water to reach a consistency of light-to-heavy cream, again
depending on what you are doing at the time; add that solution to 4 ounces
of water that has just begun to boil; stir gently, but constantly, until the
milky solution takes on a translucency.  By adding a few drops of cold water
to the paste and stirring it in, it will prevent a heavy film from
developing over the paste.  It usually will stay good for only a couple of
days (that's why small batches work best).  When not in use, cover the
container with a piece of wax paper, held in place with a rubber band.  Do
not refrigerate the paste, because it only hastens its demise; wrap it in
wax paper and keep it at room temperature.

A highly recommended volume: Ikegami, Kojiro. Japanese Book-Binding. New
York: Weatherhill, 1988.  ISBN 0-8348-0196-5.

Good luck!

Paul Martin

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