In today’s post, Jane Sawyer explains how she throws with extra soft clay and cuts darts during the throwing process to create work that looks fluid even in the finished fired state. She also explains how she uses finger marks through slip to further enhance this effect.
As you are developing skills on the potters wheel, large bellied out forms with narrow rims can be pretty challenging. Once you have the height, it is hard to belly out the form without distorting or widening the rim too much. But this handy, cheap, and simple tool that Jim Wylder came up with can make it much easier. In today’s post, an excerpt from our new book Throwing Techniques, Jim explains how to use “The Rim Keeper.” –Jennifer Harnetty, editor
There are myriad ways to build non-round forms, but if you love
throwing, you’ll probably find that throwing and altering works best
for you. In today’s post, Cheri Glaser demonstrates a lively
squared-off teapot project. Not only does she cover throwing and
altering forms, but she also shares some other neat techniques, like
her thrown slab bottoms and pulled spouts.
Sometimes I feel like I was born in the wrong era because I just love old things: antiques, weathered old buildings, vintage clothing. If you can relate, then you’ll love today’s feature because we’re going to show you how to create a crackled, craggy texture on your pottery. Canadian potter Robin Hopper explains how some heating, some stretching and a little sodium silicate can transform a freshly thrown pot into what looks like a weathered antique.
There have been many times in my wheel throwing career that I have thought, “I just can’t throw large pots. I am not strong enough.” But I have learned over the years that to throw big, you don’t need brawn. You need brains!! There are tons of smart ways to approach throwing large. In today’s post, an excerpt from the May/June 2013 issue of Pottery Making Illustrated, I am sharing three great tips for throwing large from potter Claire O’Conner. – Jennifer Harnetty, editor.
In my neck of the woods, it’s the time of year when rhubarb starts peeking up through the cold ground. So when I saw Sumi von Dassow’s article on how to make a baker for rhubarb crisp going into the March/April 2013 issue of Pottery Making Illustrated, I knew I had to share it. In this post, Sumi demonstrates how she makes her lovely square baking dishes (that are great for any type of baked dessert – not just rhubarb!). Plus she shares a recipe for rhubarb crisp from the lovely Sarah Jaeger! – Jennifer Harnetty editor.