
cambriapottery
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About cambriapottery
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http://cambriapoterie.com/
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Canada
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gardens, lakes and valleys, forest, streams and rivers, clouds, storms and evening sunsets, birds, bees and flowers
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Have others explored borax in your slip for application to greenware? I would like to use for texture to work. Is there a recommended percentage to start?
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Anyone who is a wood firing potter out here today? I need to buy a pair that can withstand intense heat. So far we have pretty totalled a couple of fairly expensive gloves. Does anyone have a recommendation for and where I might find a more durable pair?
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You guys are awesome I bought some of the Mobilcer wax. Thanks for all your help.
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Rae Reich reacted to a post in a topic: Wax resist choices
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Alumina hydrate and oxide
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
This is a sacrifice glaze for naked Raku. But I also made a high alumina Shino glaze from John Britt's Highfire book Mino Shino using Alumina Oxide. -
liambesaw reacted to a post in a topic: Wax resist choices
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Thank you all for your insights and sharing of info. These forums are super. I found the wax I used before through your suggestions. Thanks a million all you fellow potter's.
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Wondering what people are using for a good wax resist, brushwork on glaze surface. We used to be able to Crystal Cera but can't find more. If you know of a good wax resist and where to buy it could you post the info. Thanks
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I have alumina oxide but recipe calls for alumina hydrate. Can I use this to substitute?
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Crackle Slips For Greenware Or Bisque Cone 6,7,8
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
It has some resemblance. Here is the site for John Arnold Taylor which shows the somewhat more subdued surface he is using. http://www.johnarnol...6&AKey=4J924LSX But the bowls you have shown are interesting. Thanks any more info you have collected? I have been reading what can promote crackle surface from Robin Hopper`s books and including reticulated glazes and black slips (underneath the glaze). Also very interesting. John Brit also has crackle slip in his publication on high fire glazes (page 62). I'm pretty much a beginner. My teacher recommended that I try firing to bisque -
Crackle Slips For Greenware Or Bisque Cone 6,7,8
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
To show an image from John II can only direct you to his webpage. It is used on his tableware and especially on the cups and jugs. http://www.johnarnoldtaylor.com/Gallery.asp?GalleryID=62296&AKey=4J924LSX -
Crackle Slips For Greenware Or Bisque Cone 6,7,8
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
Yes thanks for this post Marcia. I plan to try this suggestion. -
Crackle Slips For Greenware Or Bisque Cone 6,7,8
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
It has some resemblance. Here is the site for John Arnold Taylor which shows the somewhat more subdued surface he is using. http://www.johnarnoldtaylor.com/Gallery.asp?GalleryID=62296&AKey=4J924LSX But the bowls you have shown are interesting. Thanks any more info you have collected? I have been reading what can promote crackle surface from Robin Hopper`s books and including reticulated glazes and black slips (underneath the glaze). Also very interesting. John Brit also has crackle slip in his publication on high fire glazes (page 62). -
Crackle Slips For Greenware Or Bisque Cone 6,7,8
cambriapottery replied to cambriapottery's topic in Clay and Glaze Chemistry
If you have a copy of 500 pitchers there are two examples of the surfaces I would like to begin with. John Arnold Taylor`s jug has a description that he uses slips stains and oxides as well as glaze. But I think he starts with the crackle slip on greenware or bisque for the initial texture. In the same book there is a piece from Dan Anderson which seems to be fired much lower. I am firing electric in cone 6, 7, 8 range. Sometimes I have possibility to fire with wood at a higher temperature cone 10ish. Application is my question and consistency and recipes for the slip(s).