ashraf elhamy Posted June 19, 2014 Report Share Posted June 19, 2014 Dears Can anyone help me with calculating seger cone for a glaze recipe ??? Link to comment Share on other sites More sharing options...
Guest JBaymore Posted June 19, 2014 Report Share Posted June 19, 2014 We need more information to help. Can you explain what you are trying to accomplish? best, ................john Link to comment Share on other sites More sharing options...
Min Posted June 19, 2014 Report Share Posted June 19, 2014 Do you have a glaze recipe that you need to know what cone to fire it to? If that's what you are asking then you'll need to post the recipe. Link to comment Share on other sites More sharing options...
Dick White Posted June 19, 2014 Report Share Posted June 19, 2014 First, we should be aware that Member is asking about Seger cones. Seger cones are typical in the EU. Other areas of the world, such as the USA, use Orton cones. These are similar in concept and use, but the temperature scales are slightly different. I am not aware of any exact method for looking at a recipe formula and definitively saying "That is a cone X recipe." There are too many variables, such as the particular combination of oxides in a recipe and the sources of those oxides. If we look at the Seger Unity Analysis of a recipe and compare it to various conventional limits, we might be able to suggest that it is likely a low or mid or high fire glaze, but the only way to be certain is to test it.Do you have a specific recipe you are working with? Link to comment Share on other sites More sharing options...
Min Posted June 19, 2014 Report Share Posted June 19, 2014 First, we should be aware that Member is asking about Seger cones. Seger cones are typical in the EU. Other areas of the world, such as the USA, use Orton cones. These are similar in concept and use, but the temperature scales are slightly different. I am not aware of any exact method for looking at a recipe formula and definitively saying "That is a cone X recipe." There are too many variables, such as the particular combination of oxides in a recipe and the sources of those oxides. If we look at the Seger Unity Analysis of a recipe and compare it to various conventional limits, we might be able to suggest that it is likely a low or mid or high fire glaze, but the only way to be certain is to test it. Do you have a specific recipe you are working with? You said it a lot better than I did Link to comment Share on other sites More sharing options...
Guest JBaymore Posted June 19, 2014 Report Share Posted June 19, 2014 First, we should be aware that Member is asking about Seger cones. Seger cones are typical in the EU. Other areas of the world, such as the USA, use Orton cones. These are similar in concept and use, but the temperature scales are slightly different. I work in Japan a lot.... Seger is the standard there...... so quite familiar with the diffrerences. BTW... interesting tidbit....... In Japan a single Seger cone costs just about the equivalent of $1.00 US. So a 50 cone box would be about $50.00 there. best, ................john Link to comment Share on other sites More sharing options...
Min Posted June 19, 2014 Report Share Posted June 19, 2014 First, we should be aware that Member is asking about Seger cones. Seger cones are typical in the EU. Other areas of the world, such as the USA, use Orton cones. These are similar in concept and use, but the temperature scales are slightly different. I work in Japan a lot.... Seger is the standard there...... so quite familiar with the diffrerences. BTW... interesting tidbit....... In Japan a single Seger cone costs just about the equivalent of $1.00 US. So a 50 cone box would be about $50.00 there. best, ................john Do you take boxes of Orton cones for gifts when you go? Do your friends / colleagues there use cones? When we lived in a remote part of coastal BC fresh produce was stupid expensive. We used to ship fresh dungeness crab on the plane to Vancouver and would get my parents to ship fruit and veggies up in return. Link to comment Share on other sites More sharing options...
Guest JBaymore Posted June 19, 2014 Report Share Posted June 19, 2014 Do you take boxes of Orton cones for gifts when you go? Do your friends / colleagues there use cones? Yup. I also ship them over sometimes. best, ...............john Link to comment Share on other sites More sharing options...
ashraf elhamy Posted June 20, 2014 Author Report Share Posted June 20, 2014 Dear Gentlemen here's a recipe I trying to develop it feldspar kaltun 10 feldspar SM 39.3 silica 12.5 china clay 9.3 wollastonite 5.3 calcium carbonate 12.8 talc 2 zinc 2 zirconium 7 now can you LEARN me _how to make the calculations to see if it's good or not (from point of view of seger formula) _what cone to fire it at (orton cone) _how to calculate the thermal expansion BEST REGARDS I KNOW IT'S TOO MANY BUT I REALLY NEED TO LEARN Link to comment Share on other sites More sharing options...
Dick White Posted June 20, 2014 Report Share Posted June 20, 2014 Some preliminary unity calculations: Na2O - 0.104 K2O - 0.158 MgO - 0.061CaO - 0.593 ZnO - 0.084Al2O3 - 0.408 SiO2 - 3.235 Si:Al - 7.93 COE - 71.39 I don't have exact analyses of your feldspars, but I understand Kaltun is a sodium feldspar and SM is a potassium feldspar, so I have used values for generic soda and potash feldspars. The silica and alumina amounts are toward the higher end of the usual limits, the calcium is high and there is no boron, so I would initially guess this will be high temperature glaze, perhaps cone 8-10. The COE is reasonable so it should fit most stoneware bodies. These are only my first ideas. You should test it to see how it performs. Link to comment Share on other sites More sharing options...
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