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A customer is asking for a pizza stone.This is a large slab tile used in an oven to bake a pizza. The question; Is a bisque tile good enough or do you have to fire it to stoneware? Should it be porous, or should it be vitrified? Anyone make these babies? Not to be confused with the Rossetta stone, which is another animal altogether. TJR.
I've always been a fan of texture when working with slabs, and I started hand-building to create more of an "organic" feel to my work. With slab rollers, the clay gets a canvas texture imprinted, and most people smooth it out. For me, sometimes I leave it, or I remove it and add a different texture, such as burlap or something non-organic. I was reading this (old) article today about Elephant Ceramics, and notice some of the comments from potters who said that her work looks "unfinished" because of the texture, and also that the edges of her work looks too sharp. I've always loved her work, and was curious what other serious potters thought of the texture (whether or not it was from a slab-roller, which I'm not sure if it was), and also of her style of work in general. Here's the link to the article: http://www.designsponge.com/2011/09/whats-in-your-toolbox-michele-michael.html