Kathleen Darby on sat 27 jul 96
Candice,
Ihave been faceting almost everyshape I make for a few years now. I use a
cheese slicer, the kind with the roller. when the clay is just thrown. If
you stick a little bit of clay in each end of the slicer to keep the
roller from rolling, the clay does not clog up the slicer, and the roller
helps control the thickness of the slice.
The nice part of cutting the facets on a wet pot is that you can go back
and strectch and shape the pot from the inside after the facets are cut.
This gives the pot more life and a sencse of movement.
If you throw a bowl with very straight sides, almost tilted in, cut your
facets, and then widen the bowl, the facets tend to slant in the direction
of the wheel, and the rim developes wonderful undulations.
Another fun trick is to throw a bowl with straight sides. cut facets all
the way to the rim, and then fold the rim over on itself. Gives a real
nice basket effect to the pot, and strengthens a rim made thin by the
faceting.
Keep your walls thicker aned straight until you cut the facets, and then
reach inside and shape the pot. Try it on everything you throw. Great pie
plates too.
Kathy Darby, in not too hot and humid Washington DC, just don't drink the
water!
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