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About Pres

  • Rank
    Retired Art Teacher
  • Birthday 08/20/1949

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  • Gender
  • Location
    Central, PA
  • Interests
    Camping, kayaking, family, travel, Art in general. I have a small studio in my garage. Two electric kilns, two wheels, wedging table etc. I am primarily interested in cone 6 Ox. but like to see what is going on at all ranges. Read about ceramics voraciously and love the feel of the clay and throwing. Have to admit that my greatest joy is in the making, not the glazing. That said I do mix my own glazes, some of my own formulas, some borrowed. Retired from teaching art, in 2009 after 36 years, taught ceramics 34 of those years.

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  1. Babs, I have heard in the past that the Asian methods of shaping worked from the top down where as Western world was bottom up.. . . . I really don't know, and FYI I do it both ways, often forming the jar with bottom to top and then back down. . . especially when forming a large jar. best, Pres
  2. Tom, The biggest advice I would give my students came with a hand on hand assistance to the first pull and the second. (Assuming you are RT handed )Create the donut after opening up. That is a donut attached to the wheel head, centered. Then using your left hand with the thumb down at the base of the wheel head on the outside, and the fingers bent to the floor on the inside with the rt hand with a sponge on the roll of the donut. . . . begin squeezing firmly with the thumb and fingers of the lft as you push inward on the roll with the sponge in the rt hand. As you feel the roll going up, ease slightly on the pressure and continue to rise with the roll just above your fingers and thumb. Continue until to the point that you have gone off of the clay. Never stop the pull motion at the top of the pot, always imagining the clay to be 1-2" higher. Second pull, begin with lft on inside, rt with thumb or pointer or whatever edge you use to pull with. Elbows braced against the body leaning to the rt. Firmly squeeze the clay between inside and outside fingers of lft and rt hand. As the roll moves up, ease slightly on pressure again and continue up with the pull as before. The firmly here is important, as that is where thinning the base comes in on a pull. Without firmly squeezing at the base level of the pull, the pull actually starts above the base of the pot leaving a heavier area in the base. You must firmly squeeze that roll on every pull to get it to move out of the base. best advice I have, now practice. . . Pres
  3. Ron, I have seen this excellent video before. One of my ex students showed it to me a few years ago as he had begun using the technique to pull pots. I help with an adult class at the HS and saw him using the technique after I had tried it after seeing the video. I find the inverse on the wrist to be difficult for me, it was not the technique as I found it worked well, it was the pain in the wrist that I would get after using it for a few hours. In the long run I have returned to my finger tip braced with the thumb method of throwing. The biggest take away from this in the long run was his bowl shaping rib. best, Pres
  4. NCECA

    There are numbers of vendors that you will spend more than you want. . . maybe. Year before last I bought a diamond sanding disc and a masonite bat to glue it to, along with 3 diamond sponge backed sanding pads.. . really love them. This year I may buy a diamond drill for opening up over-glazed holes. Presentations and demonstrations, shows, and so much else. Should be a good time. best, Pres
  5. NCECA

    This is why I shave my beard. I don't want to give anyone any false impressions. I keep it close and stubble, to represent my rookie ness. And I keep mine clean shaven so that no one figures I know anything. . . that way I can sit/stand and just listen. best, Pres
  6. Does this Whiskey cup have a cone in the center? best, Pres
  7. I have at times in the electric firing, had to raise a piece above the shelf a bit to allow it to fit in with other pieces in the kiln, most times I do this with broken shelf sections. I have often thought of using wadding as when firing salt firings it was quite useful to change height of an object with a little bit more wadding. I may try it out some day. As for the cone packs, I have blown up a cone pack in a few firings and am now very careful how I make my cone packs, and dryness when loading the kiln. I use a cone pack with alternating fall directions perpendicular to the cone pack length. I also perforate the cone pack with a series of pencil point piercings. and make the pack early and place it in the sun or in front of the shop heater before loading into the kiln. This helps quite a bit as I have not had an exploding pack in quite a while. best, Pres
  8. I have a friend that I bowl with, he was having severe health problems, and was finally diagnosed with a blood test for gluten intolerance. Now he has gained back up in weight, eats gluten free, and has gained back his strength. These things hit us as we get older and are weaker to fight them off, and it may be that our bodies reach a peak point where exposure becomes too much. Joseph, if you post the bowls, that would be helpful. If anyone wants to share the print out, go ahead what its here for. Teachers also. Just don't take credit. It would be nice to build a strand of beginning projects to help along those looking to gain/improve wheel skills. best, Pres
  9. Ron, I realized that, just pointing out that for some the need to do things differently is important. I haven't had a full cookie since 2009. I had not thought about ring holders. . . ceramic would work to. Wonder how many Apple Bakers have been re serviced as ring holders. Maybe someone didn't know what it was? best, Pres
  10. Yes Min, the same process is used to throw a juicer for oranges and lemons. You have to start with a larger amount, 2-3# of clay. Center, and then follow pretty much the same, but make the center hole larger and pull to a low domed cone, then use ribs to make rounder. You can then do one of two after forming the bowl. use wet rib to put drain lines on the dome, or leave till later and carve. Before removing from the wheel add a pour spout to remove the liquid. The technique works in all sorts of ways. best, Pres
  11. Might for those of you that don't worry about the extra carbs that the crust added does. However, for me with T2 diabetes that I control with a tight diet and exercise, those crusts would kick my numbers into outer space. So I do the baked apple instead. Even if you don't use it, try it for a wheel throwing exercise. best, Pres
  12. Table Top Slab Roller

    NCECA is coming. Spring in Pittsburgh. . good deals on tools when there. I think Marcia bought a slab roller there a few shows ago, or maybe it was a small potters wheel. best, Pres
  13. Baking apples. . . Tablespoon of water, teaspoon of butter, spices-I use cinnamon and ginger, sweetener(sugar, brown sugar, maple syrup, honey), as a diabetic I use none, others(nuts, granola, etc) Liquor(?) Apple baked 7 1/2 minutes in microwave oven. 40 minutes will work in a regular oven. Great Winter desert.
  14. A few thoughts on Apple Baker The throwing skills here are similar to a bowl as it is a wide flared cylinder with a second interior cone wall. This form will expand your throwing skills.
  15. I just posted the PQotW#34. It is guaranteed to be something different and challenging.