: Mark C. - Viewing Profile

nancylee, on 24 May 2013 - 04:55 AM, said:

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.
Mark

(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.

I 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.
mark

Benzine, on 23 May 2013 - 06:35 PM, said:

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.
Mark

Kohaku, on 23 May 2013 - 09:39 PM, said:

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.
Mark