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Member Since 13 Feb 2013
Offline Last Active Yesterday, 09:00 AM

Posts I've Made

In Topic: Dining Set.. ?

09 December 2014 - 11:36 AM

Thanks, Crusty! I know you're right about the plate racks...I've never been know for my efficiency. :rolleyes:

In Topic: Manganese Dioxide

08 December 2014 - 10:40 PM

And even if you're not planning on selling it, you may not have control over the pot's entire future. What if it's still around once you are not? Subsequent users will have no clue. I've used this caution many times with students who want to use non-dinnerware safe glaze on the interiors or rims of potentially functional items...

In Topic: Firing Plates

08 December 2014 - 09:56 PM

If I read correctly, you're making the slab plate and then throwing on a foot, right? Is the slab plate mostly flat or is it slightly curved before the foot is added? Or is the center of the plate slightly curved with a wide flat rim? If the plate is flat or has a wide flat rim and the diameter of your foot ring is too small for the diameter of the rim, this can cause the rim to drop and the center of the plate to pop up in the glaze firing because the foot acts as a pivot point (think see-saw) when the clay softens in the glaze firing. Gravity wins. Whether the slump is consistent around the entire rim or is worse in some places than others is usually related to how carefully or casually the clay was handled during construction of the piece.

In Topic: Glaze Flaking Off

08 December 2014 - 09:26 PM

Have you layered these glazes successfully before? It's rare, but in my experience some commercial glazes just don't "play nice" with each other.


It's also possible that the total number of layers applied resulted in too much total glaze thickness. If you're brushing, most commercial glazes seem to prefer no more than three total coats before excess thickness can cause problems (for example, 2 coats black plus 1 coat other glaze for 3 coats total). Of course, the liquidity of your glaze will impact that...I'm basing the 3 coat norm on the glaze having the consistency of heavy cream.

In Topic: Dining Set.. ?

08 December 2014 - 08:54 PM

PLATES: 9-9.5" are our everyday favs; 10-11" which seem much larger only come out when all of the others are dirty or when things like corn on the cob or large baked potatoes make them worthwhile; 6-8" serve well for small meals, snacks, desserts, etc. BOWLS: we have a variety of shapes and sizes, but they all get used or they get kicked out of the cabinet...have to do something to keep it from falling off the wall. Another cabinet holds mugs, sorted by large and small usually used for hot drinks. Yet another cabinet holds tumblers usually used for cold drinks. I collect as well as make, so mix and match usually trumps matching sets.


I throw my dinner plates using Standard 266 to an 11" diameter. They end up 9.5" glazed. Aside from being our favorite size to use, I can dip them into a 5 gallon glaze bucket (no decanting into a wider container) and can get three plates on one full shelf in a Skutt 1027. One picture attached. (Sorry the photo paper is upside down! Haste makes waste.)