Mark C.'s Profile
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- 09-January 12
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Posted 24 May 2013Thank you for that explanation. 1973! I am 51, so if I live to 91, maybe I will know half as much! I regret so much that it took me so many years to find this.
Have no regrets Nancy you have many years to work with clay ahead. I just found it when I was 18-dumb luck now at 60 I know less every day.
That dinnerware was made when I was in collage-I fired it at home as I had my own kiln while in school. I have been making plates a long time now-I used to make them paper thin but my customers called them potato chips and they broke to easy so since the middle 80s I have made them thicker to stand up to daily use. Supoer thin pots seem to be what you quest toward till you learn they are not very functional-This may take years to get to and some never get it.
Posted 24 May 2013(So, it has nothing to do with the elevation? (A little less oxygen in the air, different barometric pressure)
This is a red herrring-
Nothing to do with that-application and firing schedules and temps and clay bodies-thats where to look.
Electric firing should be the same in Reno as down here by the sea-only thing is we have trees all around.
Posted 24 May 2013I call the small area in middle of foot a nubbin as it protrudes almost to the level of the foot and if the plate slumps during firing it stops moving as this raised spot hits the shelf and keeps the glaze are off shelf. The foot and the nubbin are waxed before glazing. Heres a fired plate with nubbin on some salad plates(one porcelain one stoneware) along with an older stoneware dinner plate from my set from 1973-back then I made my nubbins smaller.I sign the nubbin as its unglazed.
Posted 24 May 2013The stuff looks great, and not to sound negative, but there was a quarter inch of space between some of those, where you could have put some more items......hehe.
I leaned long ago its a paper thickness apart that matters and thats all I have when loading a glaze. When making pottery for living more per space is always better. I do need a few more stuffers-only 120 sponge holders in this load.
Posted 24 May 2013Thanks everyone- lots of comments here in line with what I've been thinking.
Chris- the top piece was thrown and cut, with caps... so no algal gardens, hopefully.
Aside from the width of the base, I agree that the cutouts are wrong. Apart from other considerations, the shape is almost moorish- doesn't really fit with the overall Japanese aesthetic.
If the Japanese aesthetic is what you are after check out the book -Japanese Homes and their Surroundings by Edward S. Morse
I have had this book since the early 70s it a good resource.
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- 60 years old
- March 15, 1953
- Near Arcata Ca-redwood rain forest
Diving-underwater photo-salvage diving-dive Travel
Extreme offshore tuna fishing off north coast of Ca.
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