I wanted to show you the split rim on the Texan sugar bowls that I made. I used to have a very strong rim that allowed me to stack the bowls rim to rim in my large two chamber kiln. This habit carried over even when I no longer had the large kiln. Recently I started to split the rim and pinching it to give a more interesting shape. The origins of the split rim historically is that they filled the rim like that of a moat with olive oil or veggie oil to keep critters from crawling into the food in the bowl. My little pinches give the bugs an over pass to the Texan sugar.


gz said…
I like making double rims like that- the deeper glaze between the two rims gives a colour contrast
June Perry said…
I've done these but never knew the history. Thanks Tony!

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