How Traditional Korean Tableware Is Made for Michelin-Starred Restaurants | Eater
"A traditional ceramics company producing some 3,000 varieties of Korean cups, bowls, and plates using painstaking hand-made methods that are uncommon today. Clay is mixed to reduce air bubbles, thrown on the wheel into varying shapes, briefly dried in a heated area for two hours, then finished with delicate, hand-carved designs using the traditional Sanggam and Bakji techniques—methods too intricate for modern automation. Pieces are bisque-fired in a kiln at about 900°C for seven hours, then individually hand-dipped in glazes made from blended powders, sands, and clays (ground for six to twelve hours) before a second firing at roughly 1,300°C for twelve hours. After final inspection the tableware is shipped to homes and restaurants; many items have been adopted by Michelin-starred establishments such as The French Laundry in Napa Valley and Jungsik in New York City." - Terri Ciccone
