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Brian Reed

Member Since 14 Aug 2012
Offline Last Active Today, 04:36 PM

Posts I've Made

In Topic: Base Of Pots 'chipped Edge' After Glaze Firing - Why?

19 August 2014 - 03:37 PM


I do not use Kiln wash I simply brush a light dry coat of Alumina Oxide on my shelves and call it good.  No more chips on my large porcelain bowls.  I believe this happens during cooling where the pot cools at a different rate than the shelves while the pot has stuck slightly to the shelf. 

In Topic: Tenmoku Leaf Bowl Question

08 August 2014 - 07:47 PM

I can try the white glaze, but that seems odd to me, but I will test anything.  I did not share that I am getting OK results with the Maple leave, but it does not leave a large enough impression.  I leaves about a quarter size impression and wanted to know if a different leaf would make a bigger impression.  the size of the leave does not matter as I covered one bowl with so many leaves they were doubled up and hanging over the sides and still in the end it was a few quarter sized impressions like the one above just smaller.

In Topic: "throwing With The Eye Of The Clay" - Do You?

07 August 2014 - 12:16 PM


In Topic: "throwing With The Eye Of The Clay" - Do You?

05 August 2014 - 06:05 PM

Ok I know there was a bunch of discussion on this, I do not have the CM article.  However there was a recent You Tube Video put up from AMOCA of a Master doing this eye of the clay technique.  I suspect you have already seen this, but just in case.




One of the most beautiful videos I have ever seen.  Watch with a tissue in your hand.

In Topic: Craft Shows... Tips For Success

22 July 2014 - 06:24 PM

I just started tracking each show I attend with what I have sold.  last year I did not keep an inventory and did not really track what sold, it was always what I could remember.  For the most part my recollection was close enough, but now I have it all on paper.  Square has helped me do this by using their cash register function where I add each price for each items, and punch it like they do at a restaurant.  Now I know what I sold each day in great detail and I have a report that I can pull up for next year.