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soup plates/wide rims

updated mon 7 dec 98


pam easley on thu 3 dec 98

Try making the rims a little thicker than you are now - and perhaps slow
down the drying on the whole piece. I live in Seattle where our drying
time is for ever sometimes becasue of our humidity, so I don't run into
your problem. I, too, like to make wide rimmed plates and bowls, and
have never run into this problem. Maybe if you threw a light piece of
plastic over the bowl it would slow the process down a bit

DIANA PANCIOLI, ASSOC. PROF. on fri 4 dec 98

I think if you will pull the rim out at a flatter angle when you are
initially creating it, it will not rise as much in the drying.


Vince Pitelka on sat 5 dec 98

I used to make wide-rim plates and bowls, because I like to do elaborate
feather-combed slip decoration. I would generally do a field of decoration
in the well of the plate or bowl, and a band on the rim. But then I found
out that bowls and plates with wide flat rims originated in upper-class
Baroque Europe, specifically so that the lowly servants could handle the
vessels without touching the food. Kind of took the magic out of it for me.
I know that's silly. It is the aesthetics of the design in today's terms
that counts. But currently I am enjoying bowls and plates with narrow rims.
- Vince

Vince Pitelka -
Home 615/597-5376, work 615/597-6801, fax 615/597-6803
Appalachian Center for Crafts
Tennessee Technological University
1560 Craft Center Drive, Smithville TN 37166

June Perry on sun 6 dec 98

Dear Vince:

The wide rims on plates are very popular now in many restaurants, because the
chefs use the rim to decorate with piped food, flowers, etc. I have a couple
of these big white plates, that are actually like giant, shallow soup bowls,
that I use for eating pasta and anything with lots of sauce. It's almost
sacriligeous to admit that I purchased these "made in China bowls/plates"
instead of making them; but they were around six dollars a piece, heavy with
simple white glaze and very wide rims that I think would probably slump if I
fired such a rim in my cone 10 firings.
I know that in some places they fire these things upside down, to maturity,
and then glaze. I took the easy way out. :-)
Just wanted to give another contemporary perspective on wide rims.

Gotta get back to packing!
Warm regards,