In today’s post, an excerpt from the January/February 2010 issue of Pottery Making Illustrated, Michelle Erickson and Robert Hunter explain the important considerations potters need to make when making agateware and demonstrate throwing agateware on the pottery wheel.
We recently featured a square baking dish project on the blog (with a rhubarb crisp recipe too!), but today I thought I would point out that you can use that technique to make all shapes and sizes of baking dishes or bowls. In this post Richard Phethean shows how he makes an asymmetric bowl in a similar way. I really like how he contrasted the asymmetric shape in the finished pot (at left) with a spiral mark on the floor of the pot. Have a look and then see what kind of shapes you can come up with. – Jennifer Harnetty, editor.
Everyone who is learning to throw on the pottery wheel has probably had moments when they wanted to give the clay a whack (or throw it across the room). But this doesn’t necessarily have to be a result of frustration. A good thwack can actually be a nice aesthetic touch. In today’s video, Robin Hopper demonstrates how to throw a bowl and then square it off with a paddle to make a great surface for decorating. – Jennifer Harnetty, editor.
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.
You Say Neriage, I Say Nerikomi…No Matter What You Call it, Mixing Colored Clays Makes for Gorgeous Pottery Surfaces
Today Robin Hopper explains the distinction between neriage and nerikomi, as it was explained to him by Thomas Hoadley, a long time colored clay aficionado. He also explains how to create a lovely marbled rim bowl like the one shown at left.
In today’s post, an excerpt from his DVD Lively Forms and Expressive Surfaces (which is now shipping by the way!!), Mark Peters shares a new twist that he came up with for faceting pots. By making the cuts while the pot is still cylindrical and adjusting the way the wire moves through the clay, Mark creates an interesting alternative to the typical faceted surface.
In my neck of the woods, it’s the time of year when rhubarb starts peaking 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.
Tom Turner is a firm believer in the phrase “no detail is too small,” which is one of the reasons his pots are so exquisite. One of the details that he prides himself on are his quiet, no-friction, perfectly fitting lids. Tom spends time throughout the making process to make sure he is getting the tightest possible lid fit, but he also wants them to be silky smooth “like butta.” His secret comes from an auto parts store. In today’s post, an excerpt from his video Understanding Porcelain, Tom shares that secret. – Jennifer Harnetty, editor.
When Sarah Jaeger started making her fluted serving bowls she decided to add a decorative flange about three quarters up as a way of dividing up the space for decoration. But this was one of those happy coincidences when the decoration also enhanced the function by creating a natural place for hands to rest when carrying the bowl. In today’s video, an excerpt from her DVD Throwing, Altering and Glazing for function and Beauty, Sarah explains how she makes and trims these beautiful bowls. – Jennifer Harnetty, editor.
Most ceramic salt and pepper shakers require a stopper of some sort – usually cork. But there is a way to make them without stoppers. Just throw a double walled vessel, but instead of joining the inner and outer walls, form a funnel with the inner wall. In today’s post, potter Keith Phillips explains in detail the ins and outs of stopperless salt and pepper shakers.