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(Eric) writes:
Why is that the bottom has to be as thin as possible? I agree that
walls should be thin (and even depending on the prupose/not too thin
for a food bowl), but leaving the bottom with 1/2 " thickness would
not really matter would it?

I usually do this with my large bowls. It gives the bowl two useful
characteristics: First, it looks delicate because the rim is so thin.
Second, it feels strong, because the total mass is higher than you'd
expect from seeing the rim.

But mostly I do it because I need more practice ;-)