Mikkel, I just watched 3 or 4 of your videos in a row and I have to say, your humility is the absolute best thing. I’m just starting in the world of ceramics and I’ve noticed a big lack of humility in that world already, and that’s been a bit discouraging for me. But I watch your vids and I find no resistance to learning from you. I watch and think “this guy’s just an experimenter, like me!”, so I can’t thank you enough. Hope this finds you well :)
thanks for sharing all your practical tips learned through failures. valuable information. now if you allow me to give you a tip on how to make the handles in an easier way: Wheel-throw a short, thick cylinder and cut it sideways, leatherhard you can nicely shape and attach them
These crocks are so nice. Wasn't that a great day when you decided to make a glaze out of the pitfire ash. I like it on everything I have seen you use it on. I like the crocks with and without handles. Best
Hi Mikkel, I found your channel when I began searching for a cheap way to fire pottery at home. I found your oil drum design. The main reason I wanted to get into pottery was to be able to make my own fermenting crocks...and you have this video. Definitely gained a new subscriber!
How about firing them separately, that way you can glaze the well completely. You could also turn the lid upside down in the kiln and leave the top of it unglazed instead. This way you have a glazed non-porous surface in the interior near contact with the food. Porous surfaces are best avoided with fermentation. Then when you sit the lid like a bowl on a table it has a foot like other bowls.
@@deMibPottery question: with the lids (very nice glaze) can they be fired as bowls (without distortion) i.e. upside down in kiln - standing on the handle/foot - so that you can then glaze the rim?
@@deMibPottery yes, but know it's there absorbing moisture, this and aesthetics aside, it is said you can use aluminium hydrate to keep the lid & pot separate and fire them in position, but what do I know?
Hi Mikkel. I love your studies on these jars. I have been interested in the kimchi fermentation process and have watched few videos on Korean pottery masters making their traditional fermentation jars, Onggi. What I noted is that they glaze it in such a way that it is porous enough to allow for some air pass through the walls, but not water, and thus helping with the fermentation in these often huge jars. They use their fingers to make marks in the glaze, and that's where the air can pass....Here is one interesting video, if you have not seen this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-P4IWM1MSEus.html
That's exactly what I was thinking about while watching - it's a shame to have a vitreous full glaze. I think onggi are made with very iron -rich clay too.
