How to make this thing lighter/underglaze questions
First attempt at really sculpting/hand building something beyond slab rolled pots, as I usually stick to the wheel. Trying to get a little more comfortable with handbuilding as my hands have been giving me a bit of a hassle from a previous injury and making the wheel a bit of a battle… plus i wanted a hotdog pipe lol.
I made this out of cone 10 stoneware My current process on this: coil for the sausage, made the air tunnel with chopstick, carved out the bowl, then big coil for bun, roughly shaved it down to shape of a closed bun and cut it like I would a piece of bread, carved and smoothed center part to be more rounded so the sausage piece would actually seat in there correctly. Then I scored, slipped, and attached both pieces. inserted the other chopstick at a diagonal to make the carb. Tiny coils that will be ketchup and mustard.
My questions: 1. Any thoughts on how to get this darned thing any lighter and still hold a similar shape? I’m pretty sure it’s about a pound and a half to pound and a quarter of wet clay. It’s at a size that I think will shrink down well and fit in the hand nicely. right now the bun is about 1/2”-5/8” thick. Not sure if there’s a way to hollow it out and still achieve the same effect. Additionally would love to be able to recreate these and not have a ton of material sunken into it.
Not sure if it’s worth keeping with it being stoneware since our underglazes (mostly mayco) lose a lot of vibrancy at cone 10 and i really want the red and yellow to read as ketchup/ mustard.
Would it be better to apply the underglaze in dry greenware or bisque phase to make the colors pop. It’s all going to be dipped in a clear glaze.
Would it be worth putting tiny stoppers in the holes so that glaze stays out? My logic is that the clay will fully vitirfy making the unglazed interior still food safe cleanable without harboring bacteria. Mostly just wondering if it’s worth the extra step for when I dip in our clear glaze.
For the tiny coils, I couldn’t figure out a good way to roll those without cracking. I’m working on concrete board so kind of thinking that might be drying them out a little too much?
Thanks In advance!!! Open to any and all suggestions you may have to improve the final product.
First attempt at really sculpting/hand building something beyond slab rolled pots, as I usually stick to the wheel. Trying to get a little more comfortable with handbuilding as my hands have been giving me a bit of a hassle from a previous injury and making the wheel a bit of a battle… plus i wanted a hotdog pipe lol.
I made this out of cone 10 stoneware My current process on this: coil for the sausage, made the air tunnel with chopstick, carved out the bowl, then big coil for bun, roughly shaved it down to shape of a closed bun and cut it like I would a piece of bread, carved and smoothed center part to be more rounded so the sausage piece would actually seat in there correctly. Then I scored, slipped, and attached both pieces. inserted the other chopstick at a diagonal to make the carb. Tiny coils that will be ketchup and mustard.
My questions: 1. Any thoughts on how to get this darned thing any lighter and still hold a similar shape? I’m pretty sure it’s about a pound and a half to pound and a quarter of wet clay. It’s at a size that I think will shrink down well and fit in the hand nicely. right now the bun is about 1/2”-5/8” thick. Not sure if there’s a way to hollow it out and still achieve the same effect. Additionally would love to be able to recreate these and not have a ton of material sunken into it.
Not sure if it’s worth keeping with it being stoneware since our underglazes (mostly mayco) lose a lot of vibrancy at cone 10 and i really want the red and yellow to read as ketchup/ mustard.
Would it be better to apply the underglaze in dry greenware or bisque phase to make the colors pop. It’s all going to be dipped in a clear glaze.
Would it be worth putting tiny stoppers in the holes so that glaze stays out? My logic is that the clay will fully vitirfy making the unglazed interior still food safe cleanable without harboring bacteria. Mostly just wondering if it’s worth the extra step for when I dip in our clear glaze.
For the tiny coils, I couldn’t figure out a good way to roll those without cracking. I’m working on concrete board so kind of thinking that might be drying them out a little too much?
Thanks In advance!!! Open to any and all suggestions you may have to improve the final product.