clennell on tue 26 mar 02
Sour Cherry Pottery
>>> Tony,
>>>
>>> Can you elaborate on this a bit? I have never heard of pulling anything
> on
>>> a bisque form.
>>>
>>> Thanks
Dear Lisa: This a technique I just saw at Pete Pinnells workshop lately at
Sheridan. You make yourself a series of thrown conical forms like spouts
except solid not hollow. Make some shorties and some tallies depending on
what size of spouts you are wanting. REMEMBER when making them that you are
really making the form for the inside of the spout. common mistake is to
make them too fat. Bisque them.
roll out a thin slab and put around the form. dont't overlap the clay but
put it together like two slices of bread, pinch the bread together and then
cut straight down with you fettling knife. Now pick up the form and pull it
like a handle. You are really just smooothing over the seam of the sandwich.
Nip off a bit of clay at the tip of the spout so that the bisque shows,
clean up the bottom to the shape you want and then push the bisque down out
of the spout. You can bend the spout or give a gentle pull off the bisque
mold for the long elegant ones on ewers or wine servers. the students say I
have a name for everything. These spouts are called yankees.
Hope this makes some sense.
It's 1:30 and I can't sleep. Never can on my second day of teaching. My
mind races with things I just have to show the students. I wouldn't live
long as a teacher.
So many different teapots to make, only one lifetime. Shit!!!!!
Have fun and good pots!
cheers,
tony
L. P. Skeen on tue 26 mar 02
Thanks Tony, that did make sense, but it seems to me that the spout would be
hard to pull off the bisque. How soon do you pull out the form?
L
----- Original Message -----
From: "clennell"
Subject: Bisque spouts
>You make yourself a series of thrown conical forms like spouts except solid
not hollow. Make some shorties and some tallies depending on what size of
spouts you are wanting. REMEMBER when making them that you are
> really making the form for the inside of the spout. common mistake is to
> make them too fat. Bisque them.
> roll out a thin slab and put around the form. dont't overlap the clay but
> put it together like two slices of bread, pinch the bread together and
then
> cut straight down with you fettling knife. Now pick up the form and pull
it
> like a handle. You are really just smooothing over the seam of the
sandwich.
> Nip off a bit of clay at the tip of the spout so that the bisque shows,
> clean up the bottom to the shape you want and then push the bisque down
out
> of the spout. You can bend the spout or give a gentle pull off the bisque
> mold for the long elegant ones on ewers or wine servers. the students say
I
> have a name for everything. These spouts are called yankees.
> Hope this makes some sense.
> It's 1:30 and I can't sleep. Never can on my second day of teaching. My
> mind races with things I just have to show the students. I wouldn't live
> long as a teacher.
> So many different teapots to make, only one lifetime. Shit!!!!!
>
> Have fun and good pots!
> cheers,
> tony
>
>
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David Hendley on tue 26 mar 02
Tony, we used to do this in the '70's, when I made teapots,
except we used nice wooden forms turned on a small lathe.
This was not my idea; Scott Frankenberger, I believe,
wrote about it in Ceramics Monthly.
Also, it works to start with a solid slug of cone-shaped clay
and simply jam the spout from into it.
My ceramics teacher used to get embarrassed the first time he
demonstrated pulling handles to the beginning pottery
class. This was at a woman's college, so the undergraduates
were all women.
One day, when he walked by my studio and caught me yanking
off a spout, he just stood there speechless and motionless
for what seemed like forever. After that one moment, I heard
about it regularly for weeks and weeks.
David Hendley
Maydelle, Texas
hendley@tyler.net
http://www.farmpots.com
----- Original Message -----
From: "clennell"
To:
Sent: Monday, March 25, 2002 11:53 AM
Subject: Bisque spouts
> Dear Lisa: This a technique I just saw at Pete Pinnells workshop lately
at
> Sheridan. You make yourself a series of thrown conical forms like spouts
> except solid not hollow. Make some shorties and some tallies depending on
> what size of spouts you are wanting. REMEMBER when making them that you
are
> really making the form for the inside of the spout. common mistake is to
> make them too fat. Bisque them.
> roll out a thin slab and put around the form. dont't overlap the clay but
> put it together like two slices of bread, pinch the bread together and
then
> cut straight down with you fettling knife. Now pick up the form and pull
it
> like a handle. You are really just smooothing over the seam of the
sandwich.
> Nip off a bit of clay at the tip of the spout so that the bisque shows,
> clean up the bottom to the shape you want and then push the bisque down
out
> of the spout. You can bend the spout or give a gentle pull off the bisque
> mold for the long elegant ones on ewers or wine servers. the students say
I
> have a name for everything. These spouts are called yankees.
> Hope this makes some sense.
> It's 1:30 and I can't sleep. Never can on my second day of teaching. My
> mind races with things I just have to show the students. I wouldn't live
> long as a teacher.
> So many different teapots to make, only one lifetime. Shit!!!!!
>
> Have fun and good pots!
> cheers,
> tony
>
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