What's going on in the studio today? ALWAYS EVERYTHING. Kiln opening. Glaze tests. How hot can we go. Throwing small plate Slipping. Surprise finishing to plate. First guest appearance. Craftsmen principles. Marketing. And more.
The sitter cone shut off both cone 6 firings: one at barley and this at over dune cone 6. He had a lot of personality, I told him often 'there will never be another Ralph, not like you'.
Jeff, thanks for the giggles. I'm torn between your multi-purpose saucers and the traditional spoon rest. Just a thought, when one has flatter cooking spoons, the spout can be a bit more stable for resting the spoon. Other than that, I tend to agree with you, and to tell the truth, I don't have a dedicated spoon rest in my house. I use a saucer or even a bowl. Or, [gasp] I set the spoon on the counter and wipe up the drippage later!
Hi Jeff Beautiful array of pots as always but I particularly love those honey pots again and the small vase with pink shadow and sea mist on black slip. Lovin your style. 👋
A little disappointing for me loosing a few with the slight overfire and frustration of learning some new glazes but how else do you learn. Glad to find the PinkShadow still nice, good although different at maybe a cone higher. I forgot to say that vase gets a metal spout for pouring olive oil it turned out a happy surprise.
@@pottersjournal ah, I wasn't sure if it might have been an olive oil bottle or a vase but either way it's a beautiful piece. My last firing a couple of months ago, I did a slow ^6 glaze fire and added a couple of raw glazed terracotta pieces in which is way overfired for terracotta but the results were pleasing. I only have brush on glazes at the moment and I have thinned them down too much to counter the guar gum in them so that I can dip and pour. This gave me glaze cracking while drying and crawling a bit after firing but gave me a beautiful traditional shino on a raw bowl. I will have to take the water off and add some dispex or sodium silicate instead to deflocculate them and raise the SG. Hopefully my glazes will behave again then.
So glad you stuck to your principals and not bend to the pressure of making spouted spoon rests, but they did turn out nice and was that Sams butt I seen wonder through
Sam not my kind of dog or suited to my farm stole my heart. We fostered each other. Now with so mixed emotions he has couple and a dog better than I could have imagined for him. This is Brutus my second foster. So suited to me and the farm so good for young age so much like Ralph and I still think of Sam.
Thanks for sharing! I've been experimenting with slip trailing and am having trouble making the stuff, especially with red clay. Do you use the clay you throw in the slip decoration? Thanks
Love the pink shadow. I would try putting that over the snow on brick that bubbled. Spoonrests are not my favorite to make but always have requests for. Have you done the grape with the pink shadows. Said never to sponge rest. But gave in. Have you done a video on cooking with you pie plates. Do you put in hot oven. I’m testing loaf pans
They seem a natural for you but like me without a spout. I've done a number of cooking in the pie and baking pots videos but nothing with technical knowledge. I've used all kinds of clay over the years earthenware, cone 6 to 10 stoneware and never once used a clay specially designed for baking pots. In my cold home right to warm 350-500f oven on rack or stone without problems. It's always said do not go freezer to oven so I tried that too without problem but wouldn't recommend. I used a wood oven too but the kind you remove the flame, and coals then cook at 500f with the radiant heat. Poorly thrown could make a difference as could hand built. Let me know, don't think you'll have problems, I've been thinking of loaf pans too.
@@sheilacarroll3981 You got my curiosity going now, what did I really do? A long time ago at local historic village the best peach pie I ever had. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oBR3AZlPFwY.htmlsi=AE65rZrqWQzbA-JM And after making a very large pie plate video I used it in this one. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gfmXPzFH5Ho.htmlsi=TTL9N-VvFDLEg_aK Now if I had your home-grown tomatoes in winter, I wouldn't even need a pie plate to make a great tomato French galette.
Anyone reading, here is another the Bundt. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-COOOlX8r0I0.htmlsi=mbdelivOZHadkyTi I should have road the elephant...
Have no idea what a French galetto pan is. Will look it up. Just now sitting down to tomato pie. Can share recipe. Last of winter tomatoes as Terry cuttings are ready to transplant and he pulled old window tomatoes today
