L. P. Skeen on sun 26 nov 06
Anne, I should have added in this step that it is easiest to do if you
stand or sit above the cylinder such that it is just below waist level
and pull the wire up towards your body, and the angle should be
somewhere between 30 and 45 degrees. These ARE very cool little things
to make. :) Have fun.
L
L. P. Skeen wrote:
>
> 3. Using your wire cutoff tool, start at about 2 - 3 inches above the
> base and cut the cylinder apart at an angle - approximately 45
> degrees-ish. Make a little mark at the lowest point of the cut, and
> another mark at the HIGHEST point of the cut, and also at the sides.
Anne Doyle on sun 26 nov 06
Hi everyone!
I had a friend of LOML's come by yesterday and he saw my pottery and later
his wife called to place an order!! My first!! ;)
Anyhoo, she wants a salt cellar/salt pig, big enough to stick her hand
in... I searched the archives and found things from 1997 with rave reviews
on a book by Peter Cosentino which i don't have access to and was hoping
someone could email me the basics of how-to. The photos i have seen look
like a spyhole from a periscope or a submarine air vent... How the heck i'm
going to make that on the wheel, i don't know but if anyone has a great way
of making them please, please pass that on. I think a tall cylinder with a
bit cut out might work but i don't want to reinvent the wheel, if its
already out there...
I would so like to be able to make these!
Thanx!!
Anne, in Saint-Sauveur, prepping for the 2nd bisque in the kiln!
L. P. Skeen on sun 26 nov 06
Periscope is right, Anne. I have made these; they're very cool.
1. Throw a cylinder about 6 - 8" tall, with good 1/4" walls because
you will need the thickness for support in the next step. You may wish
to make the cylinder with a gallery and then a lid to fit it, but this
maybe hard to do if you distort the mouth of the cylinder much when
manipulating the piece.
2. Let said cylinder stiffen enough that it can be handled without much
distortion.
3. Using your wire cutoff tool, start at about 2 - 3 inches above the
base and cut the cylinder apart at an angle - approximately 45
degrees-ish. Make a little mark at the lowest point of the cut, and
another mark at the HIGHEST point of the cut, and also at the sides.
4. Score and slip the cut edges of both pieces.
5. Turn the part that you cut off the base such that the mark from the
lowest point of the piece in your hand matches the mark at the highest
point of the base.
6. Attach the two pieces together, matching the markings. You may wish
to add some clay snakes to reinforce the seam.
Good luck!
Anne Doyle wrote:
> Anyhoo, she wants a salt cellar/salt pig, big enough to stick her hand in... I searched the archives and found things from 1997 with rave reviews on a book by Peter Cosentino which i don't have access to and was hoping someone could email me the basics of how-to.
>
Richard Walker on sun 26 nov 06
Anne,
I have thrown several of these and the simplest way I have found is to throw a cylinder enclosing the top in a half moon leaving enough clay at the top to fashion and knob to lift it with. I then throw another short cylinder with the top flared out like a pigs snout. Once leather hard, I attach the snout to the cylinder body leaving about two or so inches from the bottom, then cut out a hole the inside diameter of the snout. Smooth it all out and you have a salt pig.
Hope that helps,
Dick
>From: Anne Doyle
>Date: 2006/11/26 Sun AM 10:54:21 CST
>To: CLAYART@LSV.CERAMICS.ORG
>Subject: Salt cellars/pigs
>Hi everyone!
>I had a friend of LOML's come by yesterday and he saw my pottery and later
>his wife called to place an order!! My first!! ;)
>Anyhoo, she wants a salt cellar/salt pig, big enough to stick her hand
>in... I searched the archives and found things from 1997 with rave reviews
>on a book by Peter Cosentino which i don't have access to and was hoping
>someone could email me the basics of how-to. The photos i have seen look
>like a spyhole from a periscope or a submarine air vent... How the heck i'm
>going to make that on the wheel, i don't know but if anyone has a great way
>of making them please, please pass that on. I think a tall cylinder with a
>bit cut out might work but i don't want to reinvent the wheel, if its
>already out there...
>I would so like to be able to make these!
>Thanx!!
>Anne, in Saint-Sauveur, prepping for the 2nd bisque in the kiln!
>
>______________________________________________________________________________
>Send postings to clayart@lsv.ceramics.org
>
>You may look at the archives for the list or change your subscription
>settings from http://www.ceramics.org/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Bonnie Hellman on mon 27 nov 06
I use one of Sandy Miller's beautiful covered jars as my salt "pig". (I
almost hate to use the word "pig" in the same sentence as Sandy's jar. )
Of course, unlike southern FL, we are very dry here in SW Colorado and the
Kosher salt grains stay separated and easy to pinch.
Bonnie Hellman
----- Original Message -----
From: "Beth Spindler"
To:
Sent: Monday, November 27, 2006 10:44 AM
Subject: Re: Salt cellars/pigs
> Had a salt pig in the cottage I stayed in in Spain, coarse salt to
> sprinkle on fresh, sliced tomatoes layered on a generous slice of crusty
> bread from the nearby village baker - olive oil lavishly drizzled over the
> top followed by thin slices of goat cheese....yes I said goat cheese!!!
> (ran out of anchovies!)
> Beth in Virginia but heart in Spain :)
>
>
>
>
> ________________________________________________________________________
> Check out the new AOL. Most comprehensive set of free safety and security
> tools, free access to millions of high-quality videos from across the web,
> free AOL Mail and more.
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
WJ Seidl on mon 27 nov 06
Anne:
You didn't mention how big her hands are, but try this. You can adapt it to
fit the size you want:
Center and open about a pound (half a kilo) of clay
Pull a cylinder about four inches (100mm) in diameter, and about 6 inches
tall (150mm). Sponge the inside dry, and do your bottom compressing NOW.
When the cylinder is as tall as you need, collar the top closed to form a
"dome". Close it up solid. (You will lose a little height, so allow for
it.) Leaving a knob on top for easy grabbing with greasy hands is a nice
touch, too.
Take it off the wheel. When it is leather hard; using your knife, cut the
opening about two thirds up from the bottom into the side (round, or round
with a flat bottom) as large as you need, but not the full width of the
cylinder. You want it slightly smaller than wall-to-wall. Or, if she has
long fingers, you could make the opening to fit a wide cork, so it can be
sealed again after cooking. Your choice.
Once you have the opening, you can add a thin coil around the outside of the
opening to strengthen it if you like, maybe a "shelf" lip on the bottom for
wiping of the fingers. Dry and decorate as you wish. Bisque, glaze, fire.
It's that simple.
Or, you can hand-build it from simple slabs. Make a rectangle that stands
taller than wider.
I stopped making them here because the humidity in the air tends to clump
the salt, and no one wants "rock salt" in their kitchen. Around here, we use
small bowls that hold a couple tablespoons at the most.
Best,
Wayne Seidl
Key West, FL
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Anne Doyle
Sent: Sunday, November 26, 2006 11:54 AM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Salt cellars/pigs
Hi everyone!
I had a friend of LOML's come by yesterday and he saw my pottery and later
his wife called to place an order!! My first!! ;)
Anyhoo, she wants a salt cellar/salt pig, big enough to stick her hand
in... I searched the archives and found things from 1997 with rave reviews
on a book by Peter Cosentino which i don't have access to and was hoping
someone could email me the basics of how-to. The photos i have seen look
like a spyhole from a periscope or a submarine air vent... How the heck i'm
going to make that on the wheel, i don't know but if anyone has a great way
of making them please, please pass that on. I think a tall cylinder with a
bit cut out might work but i don't want to reinvent the wheel, if its
already out there...
I would so like to be able to make these!
Thanx!!
Anne, in Saint-Sauveur, prepping for the 2nd bisque in the kiln!
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Earl Brunner on mon 27 nov 06
Let's see, some one calles on the phone to place an order for something you haven't made before and apparently isn't in your normal range of work and you are excited !?!?
Anne Doyle wrote: Hi everyone!
I had a friend of LOML's come by yesterday and he saw my pottery and later
his wife called to place an order!! My first!! ;)
Anyhoo, she wants a salt cellar/salt pig, big enough to stick her hand
in...
Beth Spindler on mon 27 nov 06
Had a salt pig in the cottage I stayed in in Spain, coarse salt to sprinkle on fresh, sliced tomatoes layered on a generous slice of crusty bread from the nearby village baker - olive oil lavishly drizzled over the top followed by thin slices of goat cheese....yes I said goat cheese!!! (ran out of anchovies!)
Beth in Virginia but heart in Spain :)
________________________________________________________________________
Check out the new AOL. Most comprehensive set of free safety and security tools, free access to millions of high-quality videos from across the web, free AOL Mail and more.
L. P. Skeen on tue 28 nov 06
Beth, you stop that right now! Drat you anyway!!!
Lisa (grumbling b/c the next hope of decent tomatoes is June/July
2007...) in NC, where there are about 10 calendars left....
http://www.living-tree.net/calendar.htm
Beth Spindler wrote:
> Had a salt pig in the cottage I stayed in in Spain, coarse salt to sprinkle on fresh, sliced tomatoes layered on a generous slice of crusty bread from the nearby village baker - olive oil lavishly drizzled over the top followed by thin slices of goat cheese....yes I said goat cheese!!! (ran out of anchovies!)
> Beth in Virginia but heart in Spain :)
>
Janine LaMaie on tue 28 nov 06
If anyone needs/wants to see what some of these look like,
http://www.fantes.com/salt.htm#pigs
cheers!
Janine
Anne Doyle on tue 28 nov 06
Clayarters are wonderful!!
I want to thank everyone who very generously contacted me on or off-list to
share the inside scoop on their salt pigs... (Yes, Earl, i am more than
excited, absolutely psyched!!) I intend to begin attempting these as soon
as this XMas bazaar is over and past. Fun, Fun!!
Thanx a bunch, i promise to post photos if i succeed in making one i'm not
embarrassed about :)LOL!
Thanx again,
Anne
Beth Spindler on wed 29 nov 06
great website for pigs/cellars......the one I used/was in the casa was of earthenware, kinda looked like a bird? and was decorated with blue designs...so pretty on the red earthenware. hmmm....bacon anyone??? :)
Beth in VA
-----Original Message-----
From: lamaie@ABAM.COM
To: CLAYART@LSV.CERAMICS.ORG
Sent: Tue, 28 Nov 2006 6:00 PM
Subject: Re: Salt cellars/pigs
If anyone needs/wants to see what some of these look like,
http://www.fantes.com/salt.htm#pigs
cheers!
Janine
______________________________________________________________________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
________________________________________________________________________
Check out the new AOL. Most comprehensive set of free safety and security tools, free access to millions of high-quality videos from across the web, free AOL Mail and more.
John Dellow on wed 29 nov 06
I made these in the late 1970`s but used the old English name of
"salt Pick",as in peter piper kicked a peck of pickled pickles :).
--
John Dellow "the flower pot man"
From the land down under
Home Page http://www.welcome.to/jkdellow
| |
|
