Elizabeth Herod on fri 16 may 03
My mother has a set of porcelain rice bowls that have the imprints of rice
kernels. In the area of the imprints, the bowl is translucent.
I am curious as to how that was done. Was the bowl thrown with the rice,
was the rice added later? I do not have one that I can look at so I am
speaking from memory.
Also, the shoyu containers. How were those teeny tiny little spouts made?
My mother has one that has been in use for nearly 40 years. I am using the
little Kikkoman pourer, but it would be really nice to have one of clay,
rather than commercial glass. Since my return to clay, this has been on my
mind. I didn=B9t consider it for a long time because the skill level was not
even close. :)
Thanks for your help
No food is served without either shoyu, garlic or ginger added. :D
Liz Willoughby on sat 17 may 03
Elizabeth, there was a discussion not too long ago about those
imprints, so I would look in the archives, sorry, I cannot remember.
But I would just take a tool and carve out quickly when leather hard.
Then the translucency would be apparent where you wanted it to be.
Regarding the spouts, I make small spouts for ewers. Get some
dowels, in different small widths from the hardware store. Also get
a variety of bamboo skewers. Make a coil around 2 " long, and 1/2"
wide. Slip a skewer into the middle, roll on a smooth bat, using
your palms and fingers over the coil of clay, remove the skewer and
use a wider one or a dowel and repeat. Then, lift the dowel by each
end using both hands and roll the clay on the table, this smooths the
clay out and makes the hole larger. One has to experiment to get the
right size, and the knack of it. Then of course, you can shape it the
way you want it, set it aside until you want to use it. Carve to fit.
This works quite well, and I also I have noticed no twisting of the
spout during firing using this method. I use porcelain C/10 R.
Best regards, Meticky Liz
Where this morning there was a blue jay, indigo bunting,
rose-breasted grosbeak, chickadee, american goldfinch, and a
cardinal, plus other, not so brilliant birds, my favourite one being
the white throated sparrow, all around my feeders.
Yes, life is good.
>My mother has a set of porcelain rice bowls that have the imprints of rice
>kernels. In the area of the imprints, the bowl is translucent.
>
>I am curious as to how that was done. Was the bowl thrown with the rice,
>was the rice added later? I do not have one that I can look at so I am
>speaking from memory.
>
>Also, the shoyu containers. How were those teeny tiny little spouts made?
>My mother has one that has been in use for nearly 40 years. I am using the
>little Kikkoman pourer, but it would be really nice to have one of clay,
>rather than commercial glass. Since my return to clay, this has been on my
>mind. I didn't consider it for a long time because the skill level was not
>even close. :)
Liz Willoughby
RR 1
2903 Shelter Valley Rd.
Grafton, On.
Canada
K0K 2G0
e-mail lizwill@phc.igs.net
Chris Rupp on sun 18 may 03
Hello Elizabeth,
I think those "imprints" you are talking of are made with hard rice grains.
They push the grains of rice into the wet clay, forming a design or pattern
of some sort. Then when they are bisqued the rice fires out leaving small
holes. When the piece is finally glazed and fired these holes become little
glass windows which light floods through. Hope this helps.
Chris
Sunny Santa Barbara
>
>>My mother has a set of porcelain rice bowls that have the imprints of rice
>>kernels. In the area of the imprints, the bowl is translucent.
>>
>>I am curious as to how that was done. Was the bowl thrown with the rice,
>>was the rice added later? I do not have one that I can look at so I am
>>speaking from memory.
>>
>>Also, the shoyu containers. How were those teeny tiny little spouts made?
>>My mother has one that has been in use for nearly 40 years. I am using
>>the
>>little Kikkoman pourer, but it would be really nice to have one of clay,
>>rather than commercial glass. Since my return to clay, this has been on
>>my
>>mind. I didn't consider it for a long time because the skill level was
>>not
>>even close. :)
>
>Liz Willoughby
>RR 1
>2903 Shelter Valley Rd.
>Grafton, On.
>Canada
>K0K 2G0
>e-mail lizwill@phc.igs.net
>
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