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Found 8 results

  1. From the album: John Baymore's Clay Work

    This woodfired Chawan with an iron slip and an American Shino glaze is part of an invitational exhibition at the England Center Gallery in Beebe Arkansas from May 2017 thru July 2017. This exhibition features Emerging Artists in Arkansas, and they have each invited one individual who has been a significant influence on their work. I was honored to have Bobby Lindsay ask me to show with him. Bobby took my pre-NCECA workshop in 2016 about making Chawan.

    © 2017 John Baymore -all rights reserved

  2. Dears I recently made tea pots based on the old japanese houhin design. Hence it does not need a metal seeve. However, after using them some dark spots appear on the bottom side. Perhaps this is just the color of the tea slowly leaking through. I wonder if it could be an unhealthy fungus. It was fired approx 1250 degrees. For comparision, the inverted teapot on the top right of the photo does not have dark spots. Because it is glazed on the inside as well. Any experience or ideas on that? Thanks. kind regards Zustand
  3. From the album: newer work

    These have no actual granite in them, but the glaze has a granite-like quality, with green specks on a blue background, a smooth matte surface, and a micaceous sparkle in the sun.
  4. From the album: John Baymore's Clay Work

    Yunomi thrown from clay with massive amounts of local NH granite dust and stone mixed in. Almost more stone than clay. Fired many multiple times in my woodfired noborigama to get the rocks to melt sufficiently. Included wooden stoage box. Sold at one of my solo exhibitions at an asian art gallery in the US. Now in the personal collection of the executive director of a US art museum.

    © John Baymore -all rights reserved

  5. I recently made some side handled teapots. I was especially inspired by Hagi kyusu I've seen. I really like the form. Example here: http://www.artisticnippon.com/product/hagi/pic/hagishibuyadeishiteapot1.jpg The ones I've made, however, drip like CRAZY. I thought I was pretty faithful to the original forms, though I'm willing to admit my spouts are slightly lower. Do I need to refine the spout's lip further? Angle the spout more upwards? Is the shape of the body wrong? Is there something I'm missing or is this style of teapot just inherently drippy? I've heard people complain about traditional Japanese teapots dripping terribly. Bizen hobin especially. Here are two of mine, fresh from failed pour tests:
  6. Mark Shapiro Workshop – Teapots: Brew / Pour / More WS01 – Saturday & Sunday, 10-4pm, January 17 & 18, 2015 Fee: $200 member/$225 non-member For the potter, teapots are entrancing objects to make. They have a long and rich history that evokes social rituals and intercultural connections. They have long been collected and displayed, and ceramic teapots remain the first choice for brewing tea. They are still commonly used, though other ceramic forms have been replaced by other kinds of vessels. Technically teapots present the challenge of designing and integrating multiple parts—spout, lid, handle, foot, knob—in addition to the usual questions of clay, surface, and firing. As such, the teapot is a classic potter’s performance, in which the drama of ceramic inspiration and mastery unfolds. A functional teapot must successfully brew and pour tea, but what else can a teapot do? In this 2-day workshop participants will look at the parts that make the whole, focusing on ergonomics, proportion, and the harmony of elements. What makes a great teapot, one that you want to use again and again? This workshop will attempt to unfold some of those qualities by learning from outstanding examples and thinking about how to capture such excellence in our own teapots and related wares. Mark Shapiro makes wood-fired pots in Western Massachusetts. He is a frequent workshop leader, lecturer, curator, panelist, and writer, and is mentor to a half-dozen apprentices who have trained at his Stonepool Pottery. His work was featured in the 4th World Ceramics Biennial in Icheon, Korea, and is in many public collections. His interviews of Karen Karnes, Michael Simon, Paulus Berensohn, and Sergei Isupov, are in the Smithsonian Archives of American Art and he edited A Chosen Path: the Ceramic Art of Karen Karnes (UNC Press). He is on the advisory board of Ceramics Monthly, and is a contributing editor to Studio Potter Magazine. WS01 – Saturday & Sunday, 10-4pm, January 17 & 18, 2015 Fee: $200 members; $225 non-members Contact Matthew Hyleck at matt.hyleck@baltimoreclayworks.org for more information. Baltimore Clayworks 5707 Smith Avenue Baltimore, MD 21209
  7. I love making Yunomi's. I don't call them that, I call them cups. But the shape is the same idea, a tallish cup form with a trimmed foot. Anyway, I love sitting down and throwing tons of them off the hump. I also love trimming them. There seems to be something pure about this particular shape and I enjoy it immensely. My problem is this: people in Minnesota don't know what to do with it. They know what a mug is and will buy one blind. But it's like having to pull teeth to get people interested in cups. I use a cup WAY more than a mug. Yet I find that most people enjoy their glassware and don't intend to include any ceramics with their cold drink lineup. It seems like only coffee, tea, and hot cocoa can be drunk from a ceramic vessel. Anything cold like soda, milk, juice, or water, ceramic cups tend to fall by the wayside to glass. I have thought awhile on this and believe it may have something to do with people wanting very SPECIFIC uses for things--too general and people don't really want it. Think about all the one hit wonders like French butter dishes, apple bakers, ring keepers, etc. The general public seems to adore these things. But you show them a cup and they are like, what the *ell do I use this for? Perhaps the ingenuity of potters is biting me in the butt? Does anyone else experience this? I am an educator at heart so I am always trying to teach people pottery things but no one seems to like ceramic yunomis/cups. It is always disheartening how many cups I have leftover from a sale. All my mugs go really fast, but I'm lucky to sell a few cups. PS - this does not include the cup form that is similar to glassware, like something that I might call a "dinner cup." I am specifically talking about the traditional yunomi form. I will post a picture too so there is no confusion
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