LetsBurnSomeDirt Posted April 7, 2017 Report Share Posted April 7, 2017 This is my first post... I'm lucky enough to have a community art center with kilns, clay, and glazes. I'm a newbie to this, though I have a scientific mind for it. This art center has "Free for All" glaze shelves where people have donated pints of glazes, for use in the studio. Many of these are thick and chunky. I'm aware of the food-safe caveat. I'm unsure of what to do when the glaze is older and the texture of mashed hotdogs. Google has been of little help. How can I best turn glaze like mashed hot dogs into something I can properly experiment with? Thanks in advance! Link to comment Share on other sites More sharing options...
GEP Posted April 7, 2017 Report Share Posted April 7, 2017 Add water to the container and let it sit until the glaze rehydrates. It might take a few days. Work the glaze through a sieve into another container. Work it through the sieve again back into its original container. Once you've got all of the particles separated and rehydrated again, you can fine tune the thickness. If it's too thick, stir in more water. If it's too thin, let the particles settle to the bottom and syphon off water from the top, then stir again. Link to comment Share on other sites More sharing options...
curt Posted April 7, 2017 Report Share Posted April 7, 2017 Use a hand blender Link to comment Share on other sites More sharing options...
neilestrick Posted April 7, 2017 Report Share Posted April 7, 2017 Hand blender. If the glaze is really old and won't brush well, then you'll need to add some gum solution. Link to comment Share on other sites More sharing options...
Chilly Posted April 7, 2017 Report Share Posted April 7, 2017 A sharp loop tool is useful for breaking up the gelled glaze. Search for John Britt on youtube. Link to comment Share on other sites More sharing options...
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