AWPottery Posted November 18, 2013 Report Share Posted November 18, 2013 Hi all.... I am trying to brush glazes on my pots but I seem to have a problem. I put the glaze on my brush but by the time I get ready to apply it to my pot it goes instantly dry. It doesn't want to brush on... why is this? Any suggestions or solutions? Link to comment Share on other sites More sharing options...
oldlady Posted November 18, 2013 Report Share Posted November 18, 2013 . if you are using the glaze on bisque, dipping the entire pot quickly into a bucket of clean water a few minutes before you start to brush will prevent that grabbing by the pot. think thirsty person in a desert when offered water. (did not intend the italics) Link to comment Share on other sites More sharing options...
Marcia Selsor Posted November 18, 2013 Report Share Posted November 18, 2013 I agree with oldlady. You need to damp the pot. it Is sucking all he moisture out of the brush. marcia Link to comment Share on other sites More sharing options...
ayjay Posted November 18, 2013 Report Share Posted November 18, 2013 As above: damping the pots helps, but I've always felt that that method is only suitable for a first coat, most brush-on glazes will need three or four coats. A standard dipping/pouring glaze can be converted to a brush on glaze with the addition of some CMC gum: the gum helps to prevent the water from being sucked instantly from the glaze as you brush it on. I make a pint of gum solution by adding 5mg of CMC to a pint of hot water, stir it well, (a balloon whisk is good for this), let it stand overnight, then add a small amount to your glaze - about a teaspoonful will have quite an effect on 100ml of glaze. I've heard that it's not a good idea to treat a whole bucketful of glaze because bacteria will eat the gum in time, (I add a small amount of disinfectant or bleach to the original mix to help prevent this). Edit: I actually use a product called Tylose, it is CMC, but it's sold in the cooking/home baking section of most supermarkets (for thickening icing, or something like that, I think). Link to comment Share on other sites More sharing options...
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