Colleen Rayner on fri 7 mar 97
Hi All,
This is my first post and I hope that I can get it right !
I have been reading the list for a short while now and am soooo glad to
have found you all! Lots of inspiration, comraderie and technical help
much needed by me - out in the boonies !
I have tested the formula that Tom Buck submitted on Monday based on
Cream Breaking Red. I use a mid-range light colored stoneware. I found
that while this is a nice, glossy, speckled cream glaze, it doesn't
break red. I would be happy to be the designated tester on this glaze if
Tom wants to send me the other possiblities that he wrote of. I will
post my results to the list.
Roeder on sat 8 mar 97
>I have tested the formula that Tom Buck submitted on Monday based on
>Cream Breaking Red. I use a mid-range light colored stoneware. I found
>that while this is a nice, glossy, speckled cream glaze, it doesn't
>break red.
I've used this glaze in the past, and thought you might like to know that
(in my experience) it only "breaks red" on brown clay...on white stoneware
and porcelain, the old recipe didn't break....but was a glossy speckled
cream glaze.
It isn't "red" either, not even on brown clay....more a rust color where
thin on dark clay.
Sounds like you're similar to the original...it would be interesting to
compare them side by side....maybe in my next glaze load.
Candice Roeder
Tom Buck on sat 8 mar 97
Colleen: Thanks for doing the test on my revised Cream Breaking Red, and
reporting your results. Your description brings out the problem facing
potters...either glazes do some nice tricks and are unsuitable for food
use, or if you make them food-safe they often fail to provide a special
effect result. Trying to find that happy medium is what good glaze design
is all about. Now, the new CRB is a Cream gloss glaze balanced for C6 ox
firing. But how to get the red back and still be balanced? Perhaps by
trying different thicknesses of glaze coat; perhaps by firing slightly
longer (ie, a good soak); perhaps by increasing the Iron Oxide Red
content, from 2% to 4-5%, perhaps by moving the recipe slightly back
towards the original. I cited the revised recipe to launch a close look at
"balanced" glazes. Now others may have comments to voice.
Cheers Tom.Buck@freenet.hamilton.on.ca
Hamilton, Ontario, Canada
The Shelfords on sun 9 mar 97
Tom Buck wrote:
> the new CRB is a Cream gloss glaze balanced for C6 ox
>firing. But how to get the red back and still be balanced? Perhaps by
>trying different thicknesses of glaze coat; perhaps by firing slightly
>longer (ie, a good soak); perhaps by increasing the Iron Oxide Red
>content, from 2% to 4-5%, perhaps by moving the recipe slightly back
>towards the original. I cited the revised recipe to launch a close look at
>"balanced" glazes. Now others may have comments to voice.
Boy am I frustrated not having a kiln or glaze materials set up! But if
those fluxes which encourage breaking upset the "balance" of the glaze, what
would be the effect of a slip with extra iron or titanium or rutile, banded
on to where the breaking would be most effective, but maybe away from the
food containing part of the pot? Then the glaze over that?
- Veronica
____________________________________________________________________________
Veronica Shelford
e-mail: shelford@island.net
s-mail: P.O. Box 6-15
Thetis Island, BC V0R 2Y0
Tel: (250) 246-1509
____________________________________________________________________________
Colleen Rayner on thu 27 mar 97
Hi Everyone...
Better late than never!
I've tested Tom Buck's revised version of this glaze two additional
ways:
1) Thin application; still a nice speckeled cream but not much change,
perhaps more speckel.
BTW, this glaze does have a fine rust (not red) line at the bottom of
the glaze test.
2) Addition of 4% RIO (that's a total of 6%); the rust color is much
stronger and the overall glaze is practically the reverse of my first
test. So now it is a predominately rust glaze with a cream colored
speckel. On this test there is an area at the top of my (test) tube
shape that is breaking rust. I could certainly see using these two
glazes for a layered effect.
I am going to try increasing the RIO again, maybe the 'breaking' will
be more pronounced.
Tom's New Cream Breaking Red (cone 6 ox.)
41.0 G200 or equal
22.0 Gerstly Borate
9.0 Whiting
3.0 Strontium carb.
25.0 Flint
13.0 Tin oxide
2.0 Iron ox. red
Perhaps the song is right and "you can't always get what you want"!
Having fun fishing the kids out of the spring mud here on the farm in
Saskatchewan
Colleen.
Colleen Rayner on tue 1 apr 97
Hi Everyone...
Better late than never!
I've tested Tom Buck's revised version of this glaze two additional
ways:
1) Thin application; still a nice speckeled cream but not much change,
perhaps more speckel.
2) Addition of 4% RIO (that's a total of 6%); the rust color is much
stronger and the overall glaze is practically the reverse of my first
test. So now it is a predominately rust glaze with a cream colored
speckel. On this test there is an area at the top of my (test) tube
shape that is breaking rust. I could certainly see using these two
glazes for a layered effect.
I am going to try increasing the RIO again, maybe the 'breaking' will
be more pronounced.
BTW, this glaze does have a fine rust (not red) line at the bottom of
the glaze test and provides a smooth, sealed glaze.
Tom's New Cream Breaking Red (cone 6 ox.)
41.0 G200 or equal
22.0 Gerstly Borate
9.0 Whiting
3.0 Strontium carb.
25.0 Flint
13.0 Tin oxide
2.0 Iron ox. red
Perhaps the song is right and "you can't always get what you want"!
Having fun fishing the kids out of the spring mud here on the farm in
Saskatchewan
Colleen.
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