Often when throwing a bowl, I found that I was taking a long time to open up a larger bowl 10 pounds or more. While still in graduate school, I was trying to throw large bowls, struggling along until I saw a picture in a book of someone using there elbow to open up. Looked weird in the beginning, but the more I thought about it, I decided what did I have to lose? It took me a few weeks of effort to get down the process, but after wards the entire opening up with the elbow felt quite natural. The elbow is a pretty rounded area of the body, the shortening up of the arm and the bracing of the wrist of the opening arm by the unused hand seemed to give a lot of stability and control. Ever since then larger bowls, which I have been doing more of lately are much easier. Here are a sequence of videos showing the process. I think those of you with experience will recognize how controlled the opening is using the elbow.
When I first learned about throwing in college, my professor told us that there were three forms we were to be able should be able to throw. He started us with the cylinder, and I believe that most students on the wheel start with the lowly cylinder. He also stated that the three basic forms, the cylinder, the bowl and the plate were the forms from which all thrown pottery were derived. Over the years, I have read so much material discussing what made each of these forms, and how each form could be modified to do create a wide variety of functional and non functional forms.
Cylinders seem to be the most adaptable of forms being able to adapt to forming taller forms like pitchers, vases, mugs, jars, and jugs. Lower forms of cylinders include cups, dishes, casseroles and other baking dishes. The other two forms, plates and bowls seem to be less adaptable than the cylinder.
Bowls are a form that is often misunderstood or What makes a good bowl? First maybe we should decide on what a bowl is defined as.
Definition of Bowl
- : a concave usually hemispherical vessel;
Definition of Dish
- a shallow, typically flat-bottomed container for cooking or serving food.
The basic bowl shape has some characteristics that have made it an excellent piece of functional pottery: the rounded curve into the bottom allows foods or liquids to pool on the bottom for removal by a spoon, the curve also is lacking corners or dead spots where flour of other materials would gather when mixing making it easier to get all ingredients mixed into the batch, and the curve can be adapted for wider or deeper bowls for a variety of uses from mixing to serving.
I have been using thrown bowls for many years in cooking at home, and find the basic shape in need of some updating. My wife and I will often use the dishwasher to clean up after big meals. Often the bowls used for preparation or serving are placed in the dishwasher leaning upside down. Upon unloading the dishwasher the bowl will often have water gathered in the base of the foot ring that drips over other ware in the dishwasher when unloading. Solutions to this problem could include changing the angle of the inside of the foot ring, or cutting the foot ring to the base of the bowl curve. Each of these methods removes the area where water gathers when the bowl is leaning upside down.