Edwin Wise Posted February 8, 2016 Report Share Posted February 8, 2016 Hello everyone, i have been looking at these lovely matt glazes from Japanese potters for a long time but have no idea how to go about experimenting to create similar effects with my glazes. My only thoughts have been to large amount of iron oxide or other oxides to create these matt black but i am worried that the wares will become no longer food safe. see examples below/attached. Many thanks Ediwn Link to comment Share on other sites More sharing options...
Guest JBaymore Posted February 8, 2016 Report Share Posted February 8, 2016 Edwin, Hi and welcome to the forums. Hard to tell exactly from the picture there, but I think that you are looking at unglazed clay surfaces. Very common in Japanese work.Looks like a very dark clay body and a lighter slip over that in the one area. The slip looks like it is done in a common Japanese approach where it is put on thicker, then fired, then partially ground off after firing. (a time consuming and dangerously dusty process.) As to the "food safe" question....... you are opening a "can-o-worms" discussion there. Go to the main forum page and search the term "food safe". You'll find lots of discussion. The Japanese have no problems with using this type of ware for food. For your own work... you'll have to decide AFTER doing a lot of research into the question. No easy answer there. best, .............john Link to comment Share on other sites More sharing options...
rayaldridge Posted February 8, 2016 Report Share Posted February 8, 2016 What John says... but I will point out that iron is not considered a toxic metal for most folks. If it were, people who cook in cast iron would have died long ago. If your dark clay contains manganese, then that's another matter. Link to comment Share on other sites More sharing options...
AndreaB Posted February 9, 2016 Report Share Posted February 9, 2016 Ray, just had a look at your shop on etsy. Love your glazes, they give such a dynamic effect on your work. Link to comment Share on other sites More sharing options...
Edwin Wise Posted February 11, 2016 Author Report Share Posted February 11, 2016 Thanks John and Ray, would you know of any resources the describe the Japanese approach of using slips and recipes. Also/otherwise are these slips different from those popular is the 'west' that, from my research, seem to be designed to be glazed over. cheers edwin Link to comment Share on other sites More sharing options...
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