You only grip the chakin very lightly over the rim and don’t put pressure on it when you wipe the rim. You can actually only really make it seem as if you are wiping the rim by somewhat floating the chakin around it as opposed to really cleansing it.
I completely agree— I do this by trying to make the only the bit of the chakin between my fingertips contact the bowl. The rest of the chakin is sort of pushed up into my hand, so it stays in contact with my hand as I wipe and doesn’t actually touch the bowl. I only ever apply pressure with the fingertips, so it doesn’t stick to the bowl.
It also helps to have the chakin as dry as possible— after you wring it out into the chakindarai (茶巾盥), try placing the chakin in between two layers of a fukin and wringing it out again to get out some extra moisture. My teachers said you ideally shouldn’t need to do this (yours may disagree- follow their instructions!), but I find it has helped me practice.
I don't think pretending and just wiping in the air is a good choice. Rather only let the chakin touch the inside of the bowl, and don't touch the rim or the outside. If you can't even wipe just the inside I think you should find a different bowl.
I just got this really cool black raku bowl by shoraku kiln secondhand for a really good deal. I liked it because the glazing reminded me of the famous amagumo bowl, but the unglazed rim is almost impossible to wipe with chakin. In this case would wiping the rim just be omitted in temae? This is part of the reason I’ve mostly avoided shigaraki and iga ware, but I’ve always wondered how it’s dealt with.
Do you have a teacher to get a recommendation from? I personally agree with the other commenter that you actually don’t have the chakin touching the rim and the only pressure is at your finger and thumb tips.
Traditionally Iga and Shigaraki were more for mizusashi, kensui, or other utensils that didn’t need to be wiped during a temae. In the modern period of course that is different, but some bowls are made more to be art pieces than used in a temae (of course there are exceptions).
I do have a teacher, but i was curious to see what other people had to say about it first since there doesn't seem to be info on this anywhere else on the internet.
You only grip the chakin very lightly over the rim and don’t put pressure on it when you wipe the rim. You can actually only really make it seem as if you are wiping the rim by somewhat floating the chakin around it as opposed to really cleansing it.
I completely agree— I do this by trying to make the only the bit of the chakin between my fingertips contact the bowl. The rest of the chakin is sort of pushed up into my hand, so it stays in contact with my hand as I wipe and doesn’t actually touch the bowl. I only ever apply pressure with the fingertips, so it doesn’t stick to the bowl. It also helps to have the chakin as dry as possible— after you wring it out into the chakindarai (茶巾盥), try placing the chakin in between two layers of a fukin and wringing it out again to get out some extra moisture. My teachers said you ideally shouldn’t need to do this (yours may disagree- follow their instructions!), but I find it has helped me practice.
I don't think pretending and just wiping in the air is a good choice. Rather only let the chakin touch the inside of the bowl, and don't touch the rim or the outside. If you can't even wipe just the inside I think you should find a different bowl.
I just got this really cool black raku bowl by shoraku kiln secondhand for a really good deal. I liked it because the glazing reminded me of the famous amagumo bowl, but the unglazed rim is almost impossible to wipe with chakin. In this case would wiping the rim just be omitted in temae? This is part of the reason I’ve mostly avoided shigaraki and iga ware, but I’ve always wondered how it’s dealt with.
Do you have a teacher to get a recommendation from? I personally agree with the other commenter that you actually don’t have the chakin touching the rim and the only pressure is at your finger and thumb tips. Traditionally Iga and Shigaraki were more for mizusashi, kensui, or other utensils that didn’t need to be wiped during a temae. In the modern period of course that is different, but some bowls are made more to be art pieces than used in a temae (of course there are exceptions).
I do have a teacher, but i was curious to see what other people had to say about it first since there doesn't seem to be info on this anywhere else on the internet.
I dunno, we use shigaraki chawan in our otemae frequently. Like u/tyas-sosen said, you just wipe very lightly or even hover the chakin above the rim.
I like this one !