Kradong (Thai Winnowing Tray) — a Flat Round Woven Bamboo Tray with a Bent Bamboo Rim, for Winnowing Husk from Rice

"Weaving a kradong begins by cutting bamboo about 2 metres long, then shaving it into fairly thin strips and laying 8 of them side by side, and weaving bamboo across them in a lai chat kan 2 sen pattern." (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0)

Cut bamboo about 2 metres long and shave it into fairly thin strips.

Lay 8 strips side by side, weave across them in the lai chat kan 2 sen pattern, and keep weaving until the tray is the size wanted.

Shave bamboo and bend it into the rim, fit it to the tray, and bind it with cord, rattan or wire.

Photos of a real kradong (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0).

Put pounded rice in the tray, hold the rim with both hands and toss the tray up and down. The husk and dust, lighter than the grain, rise and blow away on the wind; the heavier grain falls back onto the tray. The kradong is also used to hold things and to dry produce such as chillies, mustard greens and tea leaves.

The South has the kradong lai kho, oval like a heart, woven from strips whose nodes are left on and set in a zigzag. Southerners hold that a kradong must not be taken up into the rice granary, and keep it high where no one steps over it, often above the hearth so the smoke keeps borers away. The Pgaz K'nyau (Karen) call it ko lae and also use it to hold the bride-price at weddings. Take care with the knife when shaving strips. Source: Sirindhorn Anthropology Centre, Traditional Objects of Everyday Use database, "กระด้ง", author พิชชา ทองขลิบ (Phitcha Thongkhlip) (CC BY 4.0 licence). **Limits** The source gives no diameter, strip width or total strip count.