Ochre Yellow French Butter Dish
Ashtrays
Cholla Jar
Guinomi/Sake Cup
Hand carved (kurinuki technique) stoneware clay, oribe glaze; oxidation fired to c/9.
Hikidashi Guinomi/Sake Cup
Hand-carved (kurinuki technique) stoneware clay, iron-rich clay slip, shino glaze and natural ash glaze; multiple firings (anagama, gas/wood kiln) to c/12, pulled from kiln (hikidashi) at peak temperature and submerged into water (2nd firing).
Yunomi
Hand formed and hollowed (kurinuki technique) stoneware clay and oribe glaze; oxidation fired to c/9.
Chawan/Tea Bowl w/ Kintsugi
Hand-formed (kurinuki technique) iron-rich stoneware clay (w/ wild NC clay), shino glaze, and natural ash glaze; wood fired (anagama) for five days to c/12; Kintsugi (urishi lacquer, powdered gold).
Fragment
Hand formed stoneware clay (w/ native NC clay), and natural ash glaze; wood fired (anagama sidestoke area) multiple times, for 5 days each firing, to c/12.
Guinomi/Sake Cup
Hand carved and hollowed (kurinuki technique) iron-rich stoneware clay (wild NC), shino glaze, and natural ash glaze; wood fired (anagama) for five days to c/12.
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