Just finished throwing a few bowls yesterday. I even left one, last of day, right on the wheel head to stiffen through the night. This morning it is 67F but humid, went out to check on pots from yesterday, casserole sides and base, 5# wide bowl on wheel head, 10 mugs sitting on drywall ware board. Mug bases were stiff, and rims were nearly leather hard, flipped them over onto rims. Bowl sitting on wheel head, rim is stiff, cut from head, and flipped onto head, wheel off! Casserole walls cheese hard, cut from wooden bat, placed on separate base, ovaled it, marked outer edge, lifted off and on base added magic water with toothbrush working up good slurry, added walls and ribbed onto base, trimmed outside excess and place clean bat on top to flip whole mess over onto rim. Bottom was still a little damp, but firm enough to hold shape. Once this dries to leather hard I will scrape edges, but later today I will re-flip it and lay a decorated slab over rim slumped to form the lid. This is my first attempt at an oval casserole, so I am learning as I go. Does not seem to be much of a problem.
So from this, yes I flip, to dry evenly, and to protect the rim, and make certain rim is even flat. Sometimes I even thumb an extra flair into a cheese hard rim at this stage. I like bowls that have larger rims that flair out to allow for easy lifting out of hot oven, or hold in arms while mixing. this always seems to allow missed flour or such to hit the bowl instead of the table!
- ChenowethArts likes this