Thrown by hand for your menu.
Stoneware for restaurants, made to order in a six-wheel Helsinki studio. Evening classes at the same wheels.
It starts as a lump of clay.
Grey stoneware, wedged by hand to push the air out. Off centre, a lump this size would tear itself apart at speed.
- Clay on the wheel
- 770 g
- Water in throwing clay
- about 20%
Centred, then opened to the floor.
The clay is coned up and pressed down until it runs true, then opened, leaving a floor thick enough to trim.
- Wheel speed for centring
- about 200 rpm
- Floor left for trimming
- 11 mm
Three pulls, then the curve.
Each pull thins the wall and lifts it into a cylinder. A rib then opens the cylinder into the bowl in one slow pass.
- Wall after the last pull
- 6 mm
- Wheel speed for pulling
- about 90 rpm
Trimmed leather-hard, upside down.
A day later the bowl is firm enough to turn over. We cut the foot ring and take off the clay the pull could not reach.
- Clay trimmed away
- about 95 g
- Drying before the kiln
- about 7 days
Fired to 1,285 °C in reduction.
A bisque firing at 950 °C, a dip in celadon, then twelve hours in the gas kiln. The cones tell us when the heat is right.
Out of the kiln, twelve percent smaller.
The celadon pools green in the throwing lines and breaks brown on the lip, where iron in the clay shows through.
- Shrinkage, wet to fired
- about 12%
- Water absorption
- under 1%