Des & Jan Howard on tue 24 jun 08
Dan or Laurel
Some of our pots have single glazes, some have up to 9 different layered
effects, brushed, trailed, sprayed or dipped. If we couldn't keep track
of the layers we'd be in a mess. We use powdered food colouring, from a
wholesale food ingredients company in 1 kg containers. The liquid forms
are too dilute. There are other stronger dyes, but, we reckon if the
food colouring is OK to get in our innards it's OK to get on our outards.
Of the food colours some appear to only stain the water,(dunno why, so
don't ask), some on the dry pots show little difference. So, we only use
blue or yellow or blue+yellow (green). Brown is also effective.
Two teaspoons of these powders in your 5 gals would work well. Our
glazes are tinted enough to differentiate layers on dry pots. I have to
admit after a glazing run my hands are a tad multicoloured.
Des
Pfeiffer Fire Arts wrote:
> Lili >> Glazes should be clearly marked
> and TINTED to prevent contamination. >>>
>
> How do you do this? We use food coloring but it
> does not work well. A whole bottle has a small
> effect in 5 gallons of wet glaze and almost none
> when dry.
>
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