biancachen1 Posted March 24, 2017 Report Share Posted March 24, 2017 I am new in the pottery. I try to make glaze from raw material. It has so many recipes, which one should I start with? Please give to me some advice. Link to comment Share on other sites More sharing options...
ayjay Posted March 25, 2017 Report Share Posted March 25, 2017 More information required. What cone/temperature does your clay fire to? What colour is the clay when fired? What sort of glaze do you want: clear or white or some particular colour? Gloss or matt finish? Is your work functional or just decorative? Link to comment Share on other sites More sharing options...
MatthewV Posted March 26, 2017 Report Share Posted March 26, 2017 Well, I started by mixing glaze recipes I had taken from the university studio. I later saw they mostly came from the Mastering Cone Six book. After getting a few good glazes, there is less hurry. It is possible to try a recipe in a small batch and then if it looks promising, a medium batch, and then if it actually does good things (and doesn't do bad things) a full batch. Of course if you start with good recipes then good things are more likely to happen and the process is easier. Weeding out bad recipes takes some time because the defects might depend on application or thickness of the work. Or maybe the recipe works fine if sprayed thinly but not dipped. Which is why there are so many "bad" recipes in the world; they work perfectly but only under the right conditions. In my world the glazes need to: 1. Play nicely with other glazes (requires lots of testing) 2. Not run or crawl (requires some of testing or knowledge of glaze chemistry) 3. Be applied by dipping or pouring (requires some of testing but mostly about the mixed consistency) 4. Not contain barium or manganese (I work in a community environment and don't trust these ingredients) 5. Not have more than 5% tin oxide (cost reason) 6. Not have excessive amount of cobalt (<2%), copper (<4%), or chrome (<0.5%) 7. Cadmium must be in encapsulated stains Link to comment Share on other sites More sharing options...
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