So, I asked Hyangjong, who is 30-year Onggi master, what Onggi is exactly. This is how he explained it: Onggi emerged as a distinctive style in Korea during the late Joesen period towards the end of the 18th century. He identifies five broad characteristics that make a work quintessentially Onggi: 1) Clay: Use of unprocessed, natural clay taken directly from the earth. The only change made to the raw clay by Hyangjong for example, is grinding down any large stones within it. 2) Technique: Use of the paddling technique (수레질 “Surayjil”). Hyangjong said that the paddling technique is however not exclusive to Onggi and was used more generally in pre-Joesen era celadon ceramics. 3) Glaze: Use of natural glaze, typically made with just two ingredients, raw clay and wood ash 4) Firing: Fired to stoneware temperature 1,280 °C using a single, oxidisation raw firing (i.e. there is no bisque firing). 5) Form: While Onggi vessels come in many different sizes, they all share a distinctive form and aesthetic.
Ich finde diese Art Gefäße genial. Besonders wie sie verschlossen werden. Das man den Rand so gestaltet, das er durch Wasser dicht gemacht werden kann. Und ich finde sie schön. Tolle Arbeit. 👍🏻
Ask him where I can buy a DOK or a Jangdokdae and have it shipped to me in the Netherlands. I am 1/2 korean and cannot find anywhere to buy on. Yes, I googled it as well in several different ways. A Dok is the huge onggi. It is used to make: soybean paste, soy sauce, hot pepper paste, fermented salty fish, makgeolli, kimchi and anything that is a fermented food. If you are in South korea and want to make 100 gallons of Sauerkraut it will work for that as well. Lol. I need 10 Jangdokdae/DOK !!! It is for personal use only.
It's sad this is a craft that is dieing not anytime soon but fewer masters are passing on there craft as it stands there are about 50 known left. Glad to see the craft surviving
Hello. I will be visiting South Korea and want to participate in making Onggi. Is there anyway to connect this person and other that is offering hand-on pottery experience? Thank you!
Hi Kristina, I don't think Hyangjong has his own studio yet. He has moved from the studio (in the video) I last visited him. If you are on instagram please check @daebuyo and @kwakkyungtae. They are both onngi makers and based out of Seoul. Good luck and enjoy the experience!
It is very difficult, perhaps even impossible, to throw something that's 80-100 cm in one throwing session. For example, big moon jars (c.60 cm) were traditionally thrown in two parts - which takes more time due to drying. Slab building seems to be the most time-economical option. Onggi masters tend to throw smaller pieces. Though Hyangjong is so skilled with his slab work, that it takes him the same time as throwing! Hope that helps. Thanks for watching.
If you look carefully as the pot turns you will see that is is not perfectly round like a wheel thrown pot. It is close, but not perfectly centered. Still an amazing talent and many years of practice.
Thanks for sharing, I love the way he made the pots.
I watch the entire process and I am none the wiser as to how it was made. What a master. Thank you for sharing this.
Same here! He makes it look so easy....! Thank you for warching!
❤what is it for?
First it is the consistency of the clay, but hand work is the most amazing part! No wonder it is becoming a lost art!
So, I asked Hyangjong, who is 30-year Onggi master, what Onggi is exactly. This is how he explained it:
Onggi emerged as a distinctive style in Korea during the late Joesen period towards the end of the 18th century. He identifies five broad characteristics that make a work quintessentially Onggi:
1) Clay: Use of unprocessed, natural clay taken directly from the earth. The only change made to the raw clay by Hyangjong for example, is grinding down any large stones within it.
2) Technique: Use of the paddling technique (수레질 “Surayjil”). Hyangjong said that the paddling technique is however not exclusive to Onggi and was used more generally in pre-Joesen era celadon ceramics.
3) Glaze: Use of natural glaze, typically made with just two ingredients, raw clay and wood ash
4) Firing: Fired to stoneware temperature 1,280 °C using a single, oxidisation raw firing (i.e. there is no bisque firing).
5) Form: While Onggi vessels come in many different sizes, they all share a distinctive form and aesthetic.
Спасибо за более подробную информацию. Привет и республики Беларусь ;)
I am in awe and speechless!
I have no words...
I’m just amazed that 90% of his tools are his hands and fingers!
Miss.Anita Sowell loves this From Nashville Tennessee
Thank you.
Wow! Thank you so much for sharing. He must have very strong arms and hands from making that big of a pot.
This is a tecknique to avoid the use of muscle. this is all skils and little muscle. true mastery.
Different but very inspiring, thanks for sharing
you are obviously well adapt to your way of making pots, it's nice to see different ways, thank you,
Seriously, that’s an incredible workout 😮
SIMPLY AMAZING! BRAVO MAESTRO!!!!!
옹기 빚는 걸 처음 봅니다. 이렇게 멋질 수가...
Wow ! that is some skill ..very very impressive
I remember at my grandma's house the jar that she has in the kitchen she used to store our drinking water is always cold.
Ich finde diese Art Gefäße genial. Besonders wie sie verschlossen werden. Das man den Rand so gestaltet, das er durch Wasser dicht gemacht werden kann. Und ich finde sie schön. Tolle Arbeit. 👍🏻
Beautiful craftsmanship and one fine looking functional Onggi
Absolutamente admirable , desde Valencia España 1000000 de felicitaciones
Ask him where I can buy a DOK or a Jangdokdae and have it shipped to me in the Netherlands. I am 1/2 korean and cannot find anywhere to buy on. Yes, I googled it as well in several different ways. A Dok is the huge onggi. It is used to make: soybean paste, soy sauce, hot pepper paste, fermented salty fish, makgeolli, kimchi and anything that is a fermented food. If you are in South korea and want to make 100 gallons of Sauerkraut it will work for that as well. Lol. I need 10 Jangdokdae/DOK !!! It is for personal use only.
Wow! This is amazing!
아주 훌륭한 영상입니다.. 모두 고맙습니다.
ROCK STAR!
Thanks for post.
Thanks u it an amazing onggi
Excellent job,
Amazing skill👍👍
Great job, my friend, congratulations for your talent in clay pottery 👏👏👏👍
So fun to watch!
It's sad this is a craft that is dieing not anytime soon but fewer masters are passing on there craft as it stands there are about 50 known left. Glad to see the craft surviving
It's spelled dying. I worked with pottery making in my college years we didn't have to sit on floor to condition the clay either.🙄
@@Og-Judy yeah it is isn't it. Also you making mommy a mug and the craft of onggi are two very different things
@@Og-Judy kkkk
@@Og-Judy kkkokikiik
Fantástico trabalho!
Grande Mestre dos bons sem dúvida alguma.
Os meus parabéns 👏
amazing mate, your a boss.
Muito legal! Tem que ter muita paciencia! A plásticidade do barro é algo extraorinário.
Isso é arte pura!
Watching a master at work you could think it was easy!
What is this artist's name and where does he sell his onggi?
The artist is Hyangjong Oh. You can enquire about his work through CrimsonEarth: www.crimsonearth.co.uk/hyangjong-oh
Beauuuuuuuuutiful! 😍
Rất cực khổ mới ra được 1 sản phẩm cho chứng ta dùng. Cả 1 kỳ công của ông làm việc say mê với tất cả sự kiên nhẫn. Tôi thích kho thịt cá = nồi đất.
i see god there it.s nice to see a god like ceramicx
All my respect.
👏👏👏
Muito bonito .
Parabéns!!!
Hadir nyimak saudaraku
Hello. I will be visiting South Korea and want to participate in making Onggi. Is there anyway to connect this person and other that is offering hand-on pottery experience? Thank you!
Hi Kristina,
I don't think Hyangjong has his own studio yet. He has moved from the studio (in the video) I last visited him. If you are on instagram please check @daebuyo and @kwakkyungtae. They are both onngi makers and based out of Seoul. Good luck and enjoy the experience!
Obrigado...🥇⚱
That is Italian Terrazzo on his floor!
Muito bom parabéns
Master.
I just wonder why people speak in Spanish in the background. Beautiful job btw.
There were makers from different countries, along side me, that had come to learn onggi!
wouldn't it be easier just to throw this, instead of slab work? am I missing something?
It is very difficult, perhaps even impossible, to throw something that's 80-100 cm in one throwing session. For example, big moon jars (c.60 cm) were traditionally thrown in two parts - which takes more time due to drying.
Slab building seems to be the most time-economical option. Onggi masters tend to throw smaller pieces. Though Hyangjong is so skilled with his slab work, that it takes him the same time as throwing! Hope that helps. Thanks for watching.
@@leesaewon Thank you for the information.
If you look carefully as the pot turns you will see that is is not perfectly round like a wheel thrown pot. It is close, but not perfectly centered. Still an amazing talent and many years of practice.
Amazing
Trabalho difícil
TOP!
I LİKE İT REALLY NİCE
Thank you for watching!
Just cut a hole in the floor ??? I hope he is not renting ....
😅
🙈👍👍
nota mil
senin kadar yavaş usta görmedim..ne uyuşuk çalışıyor
0