Knobandall Pt. 2

As promised here is the knob and all being finished.  It's best to cut these when they are leather hard.  The one in the video was still a bit  soft.  The lid will release from the body better if it's leatherhard.  Use a sharp fettling knife or Exacto knife to make the cut.

httpv://www.youtube.com/watch?v=fXP__mshJ1Y

Comments

[Michael]

ooo, we wouldn't want any unsightly cracks!

Do you finish the edges where you've cut the piece apart?

[ron]

Ha!! Yes, I was surprised that came out of my mouth! Unsightly! he he.
Yep, I finish those edges after it firms up a bit.

[T. Gray]

Sheetfire................I'm heading back to the studio to make some! I like the garlic roaster idea. Thanks!!!

[Judy Shreve]

Great little videos on the knobandall pot. I haven't made one in a long time. Thanks for the reminder -- you made it look easy! :>)

[ang]

super cool!

[jeanette]

Thanks Ron! Great demo.

[Rob Lorenz]

Very interesting...I just read an old article in pottery making illustrated (September/October 2002) showing how to do the same thing. The exact technique was a little different, but the same idea. Do you add any sort of locking mechanism or anything to keep the lid from shifting around or falling off?

[Peter]

Nice Demonstration Ron, really clear and helpful. I found the tip of putting the blob of clay inside under the knob to stop "unsightly cracking" really useful.

[ron]

Thanks everyone.
Rob, I don't add anything to keep the lid from moving . The angle cut does the job for a jar this size. I think you'd need to do that if the lid was cut off like more of a butt joint.

[Melissa H.]

Thanks, Ron! Great demo :)