jenfritz Posted September 4, 2015 Report Share Posted September 4, 2015 I am having trouble getting a drip free pour spout on my pitchers. Any suggestions? Link to comment Share on other sites More sharing options...
Pres Posted September 4, 2015 Report Share Posted September 4, 2015 Post a picture of one of your pitchers as a starting point. Pitchers spout need to have a proper curve to the spout, and a helpful light groove from the top of the belly through the neck to the spout to help with flow. At the same time a sharp spout will cut drips. An alternative to this that works is splitting the rim/lip into two edges before making the spout to cut the drip with the first edge, and catch the slight drip with the second. best, Pres Link to comment Share on other sites More sharing options...
Marcia Selsor Posted September 5, 2015 Report Share Posted September 5, 2015 I agree with Pres. I use different words. Like a throat the the lip from the belly. There also needs to be a sharp edge on the spout. as an alternative to the double edge,. Take a look at Robin Hopper's book, Functional Pottery, for great tips on balance, and the form of hands to grip various pottery forms. Marcia Link to comment Share on other sites More sharing options...
Min Posted September 5, 2015 Report Share Posted September 5, 2015 A Potter's Workbook by Clary Illian has a good chapter on pitchers also. She looks at the part of the pitcher that holds the liquid and the part that delivers, handle placement in relation to pitcher volume, rims, spouts and aesthetics. Link to comment Share on other sites More sharing options...
Shelly M Posted September 5, 2015 Report Share Posted September 5, 2015 I have found that leaving a small area just under the lip of the spout glaze-free helps to eliminate drips. After applying glaze to bisqueware, I wipe away a small area of glaze from under the very edge of the spout before firing or I wax that spot prior to glazing. Usually just 1/4 - 1/2 inch is enough (depending on how large the piece is.) Link to comment Share on other sites More sharing options...
TJR Posted September 5, 2015 Report Share Posted September 5, 2015 You thin the rim of the spout by pulling it like you would pull a handle. Should be sharp, not rounded. TJR. Link to comment Share on other sites More sharing options...
Judith B Posted September 5, 2015 Report Share Posted September 5, 2015 A ceramist friend of mine told me that there is a technique where you rub some oil under the spout on the finished piece and then drips are gone. But I don't remember the specifics though. Of course you still need to have a nice curve and shape. However, as pointed out on this article, the kind of glaze you use will also make a difference in whether it will drip or no. Link to comment Share on other sites More sharing options...
jenfritz Posted September 5, 2015 Author Report Share Posted September 5, 2015 I have found that leaving a small area just under the lip of the spout glaze-free helps to eliminate drips. After applying glaze to bisqueware, I wipe away a small area of glaze from under the very edge of the spout before firing or I wax that spot prior to glazing. Usually just 1/4 - 1/2 inch is enough (depending on how large the piece is.) Thanks Shelly, do you remove the glaze from the outside of the pitcher? Link to comment Share on other sites More sharing options...
Pres Posted September 5, 2015 Report Share Posted September 5, 2015 Marcia, I usually use throat for the area between the belly and rim, but some days. . . senior moments or otherwise just seem to happen when you can't find the right word, even though you know it is there! Link to comment Share on other sites More sharing options...
Min Posted September 6, 2015 Report Share Posted September 6, 2015 In the latest Pottery Making Illustrated there is an archival copy of Ivor Lewis' Spout Mechanics which covers how to make non dripping functional pitcher and t-pot spouts. Starts on page 65 and goes on for a few pages http://pmidigital.ceramicartsdaily.org/editions/2015/05/po_sepoct15/index.html#/66/ Link to comment Share on other sites More sharing options...
Ginkgo Posted September 7, 2017 Report Share Posted September 7, 2017 It would be helpful if some of you would post images to illustrate what you're talking about, especially if using a descriptive term that isn't universal. Also, there are repeated references to making the lip "sharp". What does this mean...thin? angular?? I can't imagine what is meant by "splitting the rim into two edges". Thanks for any clarification. Link to comment Share on other sites More sharing options...
Guest Posted September 9, 2017 Report Share Posted September 9, 2017 I've glazed fired 5 teapots and they all drip and dribble. I plan on trying again this week. I think its just one of those things... Pres has posted this image before, hope it helps. http://4.bp.blogspot.com/-HtoR6c-meCk/UcpbHQPdx6I/AAAAAAAAAQo/yFFlneGitPE/s1600/Teapot+Desgn1.jpg Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.