Some of you may know that certain types of clay yield certain types of texture. The harder, paler kind that Felicia uses for her work is sourced from the foot of the Appalachian Mountains, where the concentration of kaolinite is higher. While this kind of clay does not have as much plasticity as the kind I use, it yields a more porcelain and glossy finish.
I get my own clay from the Northeast, where the deposits are more pliable. This helps me achieve the optimal shape and also gives me the best texture. I keep the outside of my stoneware unglazed, because it’s easier to grip. In a restaurant you have to deliver food fast and in bulk, so your servers always need a firm hand on your dish ware.
I liken my style of ceramics to driftwood. It has a lovely form and is smoothed by water, but it’s also coarse enough to give you a firm hold. Felicia’s is a bit more like a peach or apricot: velvety, a soft shape, but a solid composition. In the end, different textures have different purposes. That’s why we work so well in tandem.