Lomo de media caña
English translation: Rounded and backed
| 15:02 Apr 22, 2018 |
| Spanish to English translations [PRO] Art/Literary - Other / Parts of the book | |||||||
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|  Selected response from: Helena Chavarria Spain Local time: 21:45 | ||||||
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| 3 | Rounded and backed |
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Answers
40 mins confidence: 
Rounded and backed Explanation: When the glue is almost dry but not completely, (touch the surface, if it’s tacky but doesn’t mark your fingertips) you are ready to start the rounding. Take the book out of the press and place it on to the bench with the fore edge facing you. Place the thumb of the hand holding the book into the fore edge and gently tap the spine to coax the sections forward. As you tap the spine with the hammer in one hand, gently push with the thumb and pull with the fingers with the other hand. Turn the book over and repeat the process. http://papercutbindery.blogspot.com.es/2012/02/4-rounding-an... 8.1 Redondeado del lomo - Hay que golpear en el lomo volteando el libro para que la media caña sea simétrica. - Es conveniente que los golpes se den bien repartidos. http://www.ponceleon.org/ptva/index.php?option=com_content&v... The curved spine of a book after rounding and backing The most basic description of rounding and backing that I have heard is “stick some glue on the spine and hit it with a hammer.” Though the process is significantly more delicate than that, the point is that creating round-back books is not as difficult as it may seem. Don’t be intimated by the equipment used: at the Center for Book Arts, this is a skill taught in Bookbinding 1! The first part of rounding and backing takes place in how you sew your signatures. Usually, signatures are sewn together as tightly as possible, with thread held taught in order to create a strong text block with no strange gaps between pages. If you plan on rounding and backing a book, however, the outermost signatures can be sewn more loosely than the center ones in order to help the book to curve. To aid this, bookbinders may place a piece of scrap board between the signatures (usually the first and last 2) when sewing them, leaving the necessary gap. Not many mass-produced books are rounded and backed anymore, though you can definitely find some of your shelves. They’re particularly beautiful and for those even mildly interested in bookbinding, it’s something you should definitely try your hands on at least once! You’ll be pleasantly surprised with the results—I know I was! http://centerforbookarts.org/monday-methods-rounding-and-bac... -------------------------------------------------- Note added at 48 mins (2018-04-22 15:50:41 GMT) -------------------------------------------------- http://www.trucosymanualidades.com/encolado-y-redondeado-del... 34 Encuadernación holandesa También se le llama encuadernación de pasta dura. Sus características principales son la pasta rígida forrada de piel, plástico, tela o papel, las hojas dobles que forman cuadernillos cosidos y el lomo de media caña o redondeado y con cajo para hacer una bisagra en la pasta. Esta encuadernación se utiliza en enciclopedias, libros de arte y libros de grandes dimensiones, ya que es muy resistente y duradera. http://docplayer.es/4600281-La-reparacion-de-los-libros.html Also, when creating a new work, modern binders may wish to select a book that has already been printed and create what is known as a 'design binding'. "In a typical design binding, the binder selects an already printed book, disassembles it, and rebinds it in a style of fine binding—rounded and backed spine, laced-in boards, sewn headbands, decorative end sheets, leather cover etc." https://en.wikipedia.org/wiki/Bookbinding#Terms_and_techniqu... You could also use 'rounded and back spine'. -------------------------------------------------- Note added at 58 mins (2018-04-22 16:01:00 GMT) -------------------------------------------------- https://cool.conservation-us.org/coolaic/sg/bpg/annual/v18/b... La media caña Una vez guillotinado el libro, procederemos a redondear el lomo (hacer la media caña), en caso de que no se vaya a hacer con el lomo plano. Si el encolado se hizo con cola blanca, el redondeado se hace en seco, pero si se empleó cola negra, tenemos que humedecerla con la brocha mojada en agua para reblandecerla. No debe estar mucho tiempo mojada pues, si se reblandece demasiado, pueden separarse los cuadernillos al redondear, haciendo escalas o resaltes en el corte frontal del libro que afearían la encuadernación (fig. 118). Por lo general, dos o tres minutos son suficientes para que la cola esté lista y se pueda proceder al redondeo sin temor a que quiebre o se separen los cuadernillos. Acto seguido, poner el libro sobre la mesa y golpear con el martillo, del centro a los extremos del lomo, más bien cerca del borde, por la parte del cajo, dirigiendo los golpes hacia el corte delantero al mismo tiempo que, con la mano izquierda sobre el libro, se tira en la misma dirección para ayudar la acción del mar cilio. El dedo pulgar, situado en el corte delantero y los otros cuatro dedos sobre la primera hoja del libro (fig. 117). Dando vuelta al libro, repetir la misma operación y hacerla las veces que sea necesario hasta conseguir el redondeo deseado. Si a pesar de todas las precauciones, sobresaliese algún cuadernillo en el corte delantero, procuraremos eliminar el resalte de la manera siguiente: poner el libro en la prensa, bien apretado, de modo que el corte delantero quede a paño con el borde superior de la prensa; a continuación, con una tira de papel de lija fina, frotar de uno a otro extremo del corte hasta que haya desaparecido el resalte (fig. 119). http://www.enxarxa.com/biblioteca/VALLADO Manual de encuader... |
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