Making a Hakeme round cup from start to finish [陶芸] 刷毛目の丸湯呑みを作る

Focusing on Hakeme, a traditional Japanese pottery technique of applying white slip with a brush to a base clay. In this episode, I'm showing the complete process of making a round yunomi, a form of Japanese tea cup with no handle, applying Hakeme technique onto black clay. Covering throwing, trimming, Hakeme application, bisque firing, glazing, and glaze firing.
[陶芸] 刷毛目の丸湯呑みを作ります。刷毛目とは白化粧土を刷毛で塗る、陶器の加飾法の一つです。今回はこの刷毛目技法に焦点を当て、黒土の丸湯呑みの電動ろくろでの成形から、削り、白化粧土の準備、刷け、素焼き、釉薬掛け、焼成のプロセスを手順を追ってご紹介します。
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Eren Armitage (アーミテージ絵蓮)
Website: www.erenarmitage.com
Instagram: / eren_arte

[@joerglemke7963]

Thank you!

[@potteryhandmade]

Beautiful. Thank you for sharing I like it🎉

[@DunoonVanRijn-dx1hr]

A good sense of form.

[@quazimodo1973]

Beautiful vessels ❤

[@tomreiss8887]

I love your work. Congrats

[@scarlettmichellelin5963]

Love your video ❤❤❤❤❤❤❤

[@deepashtray5605]

Sweet.

[@samuelgerber8699]

Unbelievablely beautiful ❤

[@meihayashi7003]

素敵❤

[@DunoonVanRijn-dx1hr]

Purple inside your mugs would be great

[@mariadelacruzrodriguezpala8610]

Beautyfull work!

[@prpr44]

so lovely! i want several ❤

[@yutotakasaki]

動画も作品もとても癒されますし、大好きです！
いつかエレンさんの工房を訪ねてみたいです。
ちなみにエレンさんの作品は日本から購入できますか！？

[@erenarmitage]

ありがとうございます！
はい、作品はウェブサイト( www.erenarmitage.com/shop )からご購入いただければ、日本にも発送いたします(イギリス/欧州以外は送料一律£25となります)。ご質問等ございましたらお気軽にお声掛けください😊

[@mariadelacruzrodriguezpala8610]

❤

[@sabihataskin7458]

Wow, Beautiful.
What size did you throw with the 400gms clay in greenware stage?

[@erenarmitage]

Thank you! About 105mm 105mm. I used to use 350g of clay for this size but I had some customers' feedback saying that they'd prefer it to be little thicker for holding hot drinks.. so that's why it's what it is now.

[@SahariDiaries]

🤍

[@alexander17308]

Hello! Can you tell me the composition of the white slip, please?

[@erenarmitage]

It's a mixture of ball clay, kaolin, and feldspar..

[@alexander17308]

@@erenarmitage Thank you for your reply! I am very grateful. If it is not a secret, can you advise on the proportions of these components?