Wednesday, August 10, 2011
I think back to those early days at CSU, there was an amount of naiveté when it came to clay and temperature options, but as I watched Dick Schneider and several other students using terra cotta, I thought what the heck. In the beginning when my throwing skills weren’t very well developed, trying to make 20” + platter with terra cotta was frustrating. I could throw it as I wanted it, but within a day, they were all warped. Luckily I have come quite a ways since then, though I am always mindful to give the terra cotta the respect, TLC and understanding it requires. The end results of that rich red clay with a wide variety of surfaces makes the struggle that much more enjoyable!
Illustrated is an 18” terra cotta “Go Fish” platter with black & white slip trailed design.