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    Madrid, Spain

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  1. Sorry if I did not make my replies more clear and visible. These are as mentioned below bu Pres and Min. Thanks
  2. Hi! Thanks for highlighting my replies! So my clay is a very fine grogged stoneware to be fired at 1260-1280• . Yeah, right so the right term would be durable glaze I guess. In Spain the mid-high range temperature glaze I would go for are Mayco, Amaco, Botz brands, thats what I have found so far.
  3. Hi! i replied to your questions above. Are there some others that i dont see?
  4. Hey guys! Im a newbie so won’t be experimenting with my own glazes yet. Maybe someone could recommend me the commercial liner glazes and food safe glazes you have been using and had good results with? I use stoneware clay and of course I would test it afterwards but well just to see with what I could start. Thanks, Olena
  5. Yeah, liner glazes would be a solution. Any in particular that you would recommend? I found just the Coyote line. Hopefully, these are not so limited on the European market. That’s interesting that before when I read “food safe” glaze I assumed no further testing would be required because you would expect them to test for leaching as well in order to tag it as a food safe glaze.
  6. Thanks, that’s helpful. When it comes to underglazes would a layer of an appropriate clear glaze be sufficient? Or you would recommend running a lab test in this case as well? To avoid leaching, I mean
  7. Thank you for your answer! This world of glazes is to still to be mastered in my case. Just really want to be careful in case of functional ceramics
  8. Hey guys! So is it absolutely necessary to use a liner glaze on the inside of funcional ceramics to make it food safe? Using a food safe glaze is not enough? I just dont really like when the inside and outside colours are too different or just plane white in the inside, plus it seems it is difficult to get that smooth transition
  9. Hello everyone! The moment of glazing my bisques is approaching and as that would mainly be mugs, plates I would like to do it so it is food safe. I am using stoneware clay that is to be fired at 1200 •C and I am surprised to find that there are actually not so many mid/high temperature commercial glazes available. I see many functional ceramics on the internet that were glazed in layers getting some incredible results. However, i have read that layering glazes might not be safe because the glazes can be food safe separately but if you combine them it can have a different reaction. Another situation if I paint with with a food safe underglaze and then cover it with a food safe clear glaze, can that potentially have a poisonous reaction too or is it thinking too much? And like people who create they own glaze and use it for functional ceramics how can they/do they make sure it is food safe? So the thing is that I would really love to experiment with layering glazes and using underglazes that are to be fired at cone6 or higher temp but I want to know that the final result is safe to be used by me or sold to customers. I guess it is expensive to do the lab tests every time one uses new glaze combination so how do you normally test that the functional ceramics you make is food safe? I read about some tests with lemon and vinegar but is it enough? Hopefully I don’t sound too paranoid about that Thanks! Olena
  10. Thank you so much for tips and support!! Yes, practice and patience is the key.
  11. Hi everyone! I am a novice in pottery and my question might seem pretty basic. And sorry if this has already been asked, could not find the topic. I am struggling to keep the walls of the cylinder straight and not wobbly while pulling them, especially if i aim at tall cylinders. The clay feels centred at the beginning but when i start pulling the walls from the bottom it goes a bit off and the wobble appears even more at the top. I hold my elbows locked, position is good, the pressure i apply seems to be even. Is there anything i am missing or should pay special attention to? Thanks, Olena
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