Salt and peppers are among my favorite tableware pieces to make.
I especially like the ones that distribute the salt and pepper from the bottom; the ones with no shaker holes in the top.
Here are some examples of forms and glaze treatments:
A pear-shaped form works best with this kind of design, but there are certainly lots of other interpretations to explore.
This is one of the first pear shakers I made. It has a very pleasing celadon glaze. Unfortunately, the stem snapped and has been glued back--so it's mine forever.
|This rather large shaker is by Paul Dresang. It is wood-fired. The photo doesn't really do it justice.|
I've shown these before. They are rather large shakers with top holes and bottom plugs. They are terra cotta with black underglaze stain highlights. The underglaze was applied while the shakers were still slightly damp.