Ginny C Posted October 2, 2017 Report Share Posted October 2, 2017 In the March 2013 issue of Ceramics Monthly a plate by Euan Craig has caught my eye...and fancy! It is chattered, but I am trying to figure out how the overlain design is done. It looks like slip that has been shaped with a rib. I have done both techniques before but never thought of combining them. I cannot find any information on this combined technique by him or any other potters. What do you think? Chattered and then a small amount of slip on top, quickly shaped so it doesn't soften the chattering below?? Or maybe slip trailed, with a very thin layer of slip in the leaves? (The photo shows it with food in the middle.) Link to comment Share on other sites More sharing options...
tricetra Posted October 2, 2017 Report Share Posted October 2, 2017 I hate to state the obvious but I think it is Sushi :-) . Link to comment Share on other sites More sharing options...
Min Posted October 2, 2017 Report Share Posted October 2, 2017 Yeah, I agree, think the "slip" is sashimi. Link to comment Share on other sites More sharing options...
Joseph Fireborn Posted October 2, 2017 Report Share Posted October 2, 2017 Aye. My wife eats this sometimes. Still a beautiful bowl! Link to comment Share on other sites More sharing options...
Ginny C Posted October 2, 2017 Author Report Share Posted October 2, 2017 Come on, you guys! How about a serious reply...?? Link to comment Share on other sites More sharing options...
Min Posted October 2, 2017 Report Share Posted October 2, 2017 2 hours ago, Ginny C said: Come on, you guys! How about a serious reply...?? Serious reply: It is Fugu sashimi Tessa, aka puffer fish. Can be lethal if you eat too much. Link to comment Share on other sites More sharing options...
Judith B Posted October 2, 2017 Report Share Posted October 2, 2017 Yup, this is a plate of Fugu fish Link to comment Share on other sites More sharing options...
Ginny C Posted October 5, 2017 Author Report Share Posted October 5, 2017 OOOHHHH!! Are you all telling me that the design around the food is actually part of the food, not a slip decoration??? Some sauce with the sashimi? Or are you all still pulling my leg!? I now have a large plate, chattered and trimmed, waiting for bisque firing. Was about to try adding a slip decoration over it. Worried, of course, that it would mess up the nice chattering. I'm hoping for a few another reply to clear up my confusioin... thanks Link to comment Share on other sites More sharing options...
fergusonjeff Posted October 5, 2017 Report Share Posted October 5, 2017 Yes, the large "petal" shapes are thin pieces of mostly transparent fish. Link to comment Share on other sites More sharing options...
Ginny C Posted October 5, 2017 Author Report Share Posted October 5, 2017 Thank you, Jeff!! Guess I look like an idiot. Now I won't ruin my beautiful chattering by adding slip over it, but I just might attempt that with a smaller plate, just to see what happens. With a very dry leather hard and a think slip, I'll see what happens. Link to comment Share on other sites More sharing options...
Babs Posted October 6, 2017 Report Share Posted October 6, 2017 get crackin'...I think Link to comment Share on other sites More sharing options...
S. Dean Posted October 6, 2017 Report Share Posted October 6, 2017 If it inspired you to try something, who cares if it wasn't what you thought it was. Now you get to figure out how to make it! Link to comment Share on other sites More sharing options...
Fred Sweet Posted October 6, 2017 Report Share Posted October 6, 2017 Ginny C- Perhaps slip trailed petal outlines with a “cloudy” clear (much like the ones complained about in other threads) to fill the petal shapes? Just a thought- Fred frosty? Can’t remember the descriptor used-somebody help? Link to comment Share on other sites More sharing options...
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