Friday, February 4, 2011

Drying Chucks

I'm not sure why it took so long for it to dawn on me to use common bisqued trimming chucks to rack freshly dipped cups on. This lets the glaze settle and thicken undisturbed at the rim really nicely.


This is only for handling the exterior glazing. The interior of the cup is still raw clay and can be poured as soon as the cup is ready for the next step.

Easy peasy...

5 comments:

ang said...

lemon squeezy...funny i do my insides 1st...

Becky said...

Well, look a the big brain on you!

(Brian says this to me *occasionally* when I have a good idea). ;)

cookingwithgas said...

I love chuck! He is useful!
There you go thinking again.

FetishGhost said...

Heehehee...

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