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Lava Glaze


Lynettes

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I am hopping somebody can help me out with a dilemma I have concerning a lava glaze I have got from ceamicsarts daily.

There are two versions of this cone 6 lava glaze. One says 0 .34% silica carbide and the other says 34%.

The current stoneware one I am using used 2%, so one seem a bit low and the other way to high.

Thanks for any help avaibale.

Lyn

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I am hopping somebody can help me out with a dilemma I have concerning a lava glaze I have got from ceamicsarts daily.

There are two versions of this cone 6 lava glaze. One says 0 .34% silica carbide and the other says 34%.

The current stoneware one I am using used 2%, so one seem a bit low and the other way to high.

Thanks for any help avaibale.

Lyn

Here we go again.

Lyn-you are not hopping, you were hoping, unless you are currently standing on one foot.

Please reread your post and "edit!" Available- not avaibale.

Sheesh.

TJR.

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Lynettes,

 

Can you point me to the 34% one?

 

A quick search finds two printings of the 3.4%

http://ceramicartsdaily.org/ceramic-glaze-recipes/mid-range-glaze-recipes/marilees-lava-glaze-cone-6-oxidation-or-reduction/

http://trishakyner.files.wordpress.com/2013/08/15cone6-glazerecipes.pdf

... and one of 0.34%

http://www.ceramiccenter.hu/pages/u/files/10cone6recipes061109%2020101220.pdf

 

As the 3rd ref seems to be an earlier version of the 2nd ref (perhaps corrected on reprinting), I would be tempted to go with a trial at 3.4%

 

BTW the 1st ref has the plaintive comment

Can anyone clarify the percentage of Silicon Carbide? I’ve seen this in three other locations and they list it as .34% vs 34% I’m not a mathematician but it seems like a big difference. Thx

 

Regards, Peter

 

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Thanks for linking to the recipe, Peter.

 

I'd think it either has to be 3.4% or 0.34%... 34% would take it out of the realm of an "addition" to the formula, and it becomes a major ingredient. It seems odd that it would be as an addition.

 

Furthermore, in the comments above the one Peter quoted, there is a reply from the editor:

"Kirk and Liz, This recipe has been corrected. Thanks for pointing out those typos! Sorry for the inconvenience! -editor."

 

So I'm inclined to say that the correct percentage is 3.4%, as quoted in the recipe at the top of the page.

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