This bowl is really coming along and I'm almost done. In this photo you can see what types of tools I use to carve my chawans. I need to thin-out the walls a little bit and then carve the footring, called the "kodai" in Japanese. Even though the kodai is hidden from view until after the tea has been drunk, it is a key element of the chawan and can reveal many things about the maker, such as skill and mindset. Since it is the only part of the bowl that is not glazed it also reveals the "tsuchi-aji" (clay flavor). You can see the tru color and texture of the clay by examining the kodai,
Took my first clay classes at Bemidji State University in 1989. In 2002, after a long break, I started more pottery classes at Viterbo University in La Crosse, WI.
I do not have one area of interest, but that isn't to say I am unfocused. I enjoy making everything from coffee mugs to trompe l' oeil. I work with highfire stoneware, and low fire earthenware. I'm just clay crazy.