I have just finished my second Shaker Bentwood Box Course and I have to say I am now addicted! I first completed this class in October 2011 and was so proud of my boxes, everyone had to look at them. They have this WOW factor and although everyone keeps asking what do I use them for, I enjoy simply looking at them and touching them from time to time.

As a result of more than a few friends indicating quite clearly that they would appreciate one of these boxes as a gift, I signed up for my second class in May 2012, fully intending to give each of the three boxes as presents, but as I lost myself once again in the process, I became attached to the boxes and the thought of giving them away became more and more unlikely (although I did repeat a size, so perhaps I can bear to part with one of the boxes after all). I think I’ll need to sign up for the next course and try to make some that I can use as gifts – there is an increasingly growing list of people who want one!

Doing open classes, and intensive courses at Melbourne Guild of Fine Woodworking is changing my life. Finally I have a hobby that absorbs, challenges and allows me to be creative where I lack creativity. Alastair is an amazing teacher who never criticises, but suggests that ‘perhaps some tweaking here’ (which results in a better finish and me learning more). He gently guides in teaching about wood, techniques, safety, use of machinery, finishes without making me feel like an absolute beginner even though that is what I am. He encourages and isn’t fazed by the different personalities of students. He steps in when something gets a tad too difficult – he senses when I am about to give up!

There is so much to learn, but I am learning at my own pace and most importantly, learning to slow the pace – a necessary counterbalance to my work and the rest of my life. This kind of woodwork is far removed from flat packs and instant objects, but so very satisfying on so many levels. I guess it is similar to the ‘slow food movement’ (definition: “an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem”) and I am just loving it!”.

Diana Heatherich - 29th May 2012