Today's lesson: kyusu making 101,
I made my smallest kyusu to date!
... a three ouncer, four at the most. This is a challenge for me as I have "fat finger syndrome".
I took some pictures of some of the steps during the process.
First you make a bunch of parts (this may include several attempts):
Then you trim the opening and lid to fit and trim the lid's knob, cut out the foot on the bottom, eyeball/sketch/make your cut and fit the spout:
A little trimming here and there:
Cut some strainer holes (they haven't been cleaned up yet) in the indented part and score and slip:
Slap the spout on
and choose, cut and add a handle in the right spot and cut the spout tip's angle:
Loosely cover so everything evens out and dries together with out cracking. Bisque fire. Approximately 6% shrinkage so far...
Now don't screw up the glazing, hit it with wood during the firing or even make it fall over and stick to the shelf, or make it crack by firing it too fast... Approximately 7-8% more shrinkage now... 13-14% total
Resist removing it from the kiln too early or for that matter opening the kiln too soon (three days seems to take forever!!) until it's cool enough. Grind off the wads and sand smooth.
Easy - peasy....
PS: Quiz tomorrow, hope you were paying attention