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Member Since 02 Apr 2010
Offline Last Active Today, 08:39 AM

Posts I've Made

In Topic: Standard 266

Today, 08:38 AM

Yes, the 211 hazelnut is quite messy. I have a few hundred pounds left, but most of my stock is 112. I find it almost funny that someone considers the 112 to be too course. I have found it to be a very rewarding clay that does not bother my hands at all. Whenever I wish to throw larger pieces the 112 is my go to clay for so many reasons, first its strength in throwing, its ability to be thrown relatively thin, neutral color that glazes react well to, and the mild speckling.


I am considering a porcelain body next time around, but not certain I want to go that direction. Maybe back to a white clay body of some sort for some new ideas.

In Topic: Do You Donate Your Work For A Worthy Cause?

Today, 06:49 AM

I do the open bowls project every year, as it is sponsored by a JHS in the district I taught in. I also donate to any thing that benefits art ed in my area. I used to donate pieces as door prizes to my class of adult students.

In Topic: New Hampshire Institute Of Art Anagama Build - Images

20 August 2014 - 08:07 AM

Great still shots for a kiln building lecture, not that you haven't thought of that John. :D

In Topic: What Are You Working On?

20 August 2014 - 08:04 AM

This is very exciting for you to be going back to school. Where are you doing your MFA, how long is the program 2 yrs? Is there a residency requirement?

In Topic: Dripping Kyusu

20 August 2014 - 08:03 AM

In the design of pitcher pouring spouts, a curve in the spout causes a withdrawal of liquid from the pouring edge. This is evident in the Hagi Kyusu example. You will also see that even though the glaze is thickening the edge a bit, did have a thinner edge not as rounded as yours. The design of a pitcher type spout is based on a lot of factors, and has been approached in several different ways.

Lots of variation occurs in the shape of the pouring edge, with some people using a sharp edge to cut the flow, some using a squared edge with sharp upper to cut the flow, and others using a double edge where one cuts the flow and the bottom catches any drip. However, most successful pitchers have a breaking curve in the spout to retrieve the flow when the pitcher is moved back to vertical.