Toni Martens on mon 21 apr 97
Is it possible?I have tried so many recipes, end up with non exciting
brown (no breaking)
If anyone can help I would be very grateful.
A recipe NOT containing Gerstley/Colemanite or frits
would be most helpful.
[Our frits here have different numbers and trying to find out
which would be substitutes is worse than trying to pull teeth from
the devil :( ]
TIA
Toni M, Durban SA where Autumn is at last doing in the humidity.
Mark Willardson on wed 23 apr 97
Ian Currie's book "Stoneware Glazes- A Systematic Approach" gives a
great approach to quickly and easily test broad ranges of glazes and then
interpret the results to find a formula for just about any glaze you want,
using materials available to you locally.
It also has specific data for types of glazes (Iron glazes, crystalline
glazes, celadons, copper reds,etc. etc.) to guide your tests.
It seems a bit technical just to look at, but if you read a bit, you will see
that you can jump in and only do the tests you are interested in without
any complicated calculations. If you need to expand the range of your
tests, it has a very straight forward way to handle the calculations. (This
is a great book that anyone testing glazes should own)
--Usual disclaimers......
Also...
--As long as I'm plugging books, Tony Hansen's "Magic of Fire" has some
really great stuff in it, including ways to improve the physical strength
of your ware and end crazing problems forever.(Caveat: It is a manual to
go along with his Insight and Foresight programs and although I don't have
either one, I use Richard Burkett's HyperGlaze, I still think it is a "must
read" for anyone making glazes for functional ware on their computer.)
(You need to be able to calculate thermal expansions to make full use of
some of the techniques.) You can get his book through his website:
http://digitalfire.com
--more disclaimers--
-------
M. Willardson
Englewood, New Jersey
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