Rachel Z on sun 19 apr 98
Hi folks,
I have a question about majolica. I am really enjoying the effects of
majolica but having a heck of a time with pinholes. If anyone has any
thoughts on remedying this problem I would be greatful.
I have been wondering if the bowls that have these pinholes are safe for
people to eat out of as the pock-mark gose right down to the clay in
spots. I have been also wondering if I can put a clear glaze over these
already fired bowls and firing them again. I'm a new kid on the block so
I'm not even close to knowing any tricks of the trade so any information
would be most helpful.
Thank you,
Rachel
DOROTHY CAIN on mon 20 apr 98
Rachel Z wrote:
>
> ----------------------------Original message----------------------------
> Hi folks,
> I have a question about majolica. I am really enjoying the effects of
> majolica but having a heck of a time with pinholes. If anyone has any
> thoughts on remedying this problem I would be greatful.
> I have been wondering if the bowls that have these pinholes are safe for
> people to eat out of as the pock-mark gose right down to the clay in
> spots. I have been also wondering if I can put a clear glaze over these
> already fired bowls and firing them again. I'm a new kid on the block so
> I'm not even close to knowing any tricks of the trade so any information
> would be most helpful.
> Thank you,
> Rachel
Rachel, I don't know if this will solve your problem or not, but I have
always dipped my bisque, allowed it to dry and then rubbed all of the
small holes to eliminate them. If the majolica is smooth throughout the
piece it eliminates most of the pinholes.Hope this is something you have
overlooked. If not, I'm afraid that I do not have another solution. Good
luck, Dorothy
Vince Pitelka on mon 20 apr 98
>I have a question about majolica. I am really enjoying the effects of
>majolica but having a heck of a time with pinholes. If anyone has any
>thoughts on remedying this problem I would be greatful.
>I have been wondering if the bowls that have these pinholes are safe for
>people to eat out of as the pock-mark gose right down to the clay in
>spots. I have been also wondering if I can put a clear glaze over these
>already fired bowls and firing them again. I'm a new kid on the block so
>I'm not even close to knowing any tricks of the trade so any information
>would be most helpful.
Rachel -
The challenge with any true low-temp maiolica glaze is to achieve the
desired surface and gloss, and yet have the glaze stable enough at maturing
tamperature, with no tendency to run, especially if you are doing detailed
surface decoration. As a result, Maiolica glazes do not tend to heal very
well in the melt, and the surface you have going into the firing is often
what you have afterwards. Several things might help you. First, do a water
dip on all your bisqueware about ten or fifteen minutes before glazing. You
will have to adjust your glaze thickness accordingly, but this will help
eliminate pinholing from escaping air. Also, you might try firing a cone
higher and/or soak for an hour or two at maturing temperature, to increase
the tendency of the glaze to heal. Good luck.
- Vince
Vince Pitelka - vpitelka@DeKalb.net
Home 615/597-5376, work 615/597-6801, fax 615/597-6803
Appalachian Center for Crafts
Tennessee Technological University
1560 Craft Center Drive, Smithville TN 37166
paul wilmoth on mon 20 apr 98
Rachel,
You should be able to lick this one with a few changes.
*Smooth out grog tears from trimming.
*Bisque one to two cones higher than the glaze firing to allow gases to
release from the clay. As long as it doesn't make glazing
impossible.
*After glaze temp is reached, fire down the kiln for the next hour or
two. This will allow for the glazes to"soak" and heal over.
(example, turn switches down to med, but keep an eye on your
guard cone so that you do not over fire your kiln.)
*Rub down pin holes that are visible after you have applied the glaze.
good luck - Paul
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
Cynthia301 on tue 21 apr 98
I am a newbie to majolica as well but I think that some pinholes are caused
by "pockmarks" in the piece before it is bisqued -- you know, the ones caused
during trimming by dragging a piece of grog with your trimming tool or rib.
Filling these in will help.
As for foodsafe with the pinholes, that debate has raged many times on this
list. Myself, I still use them :-).
Cynthia
Seattle, WA
In a message dated 4/19/98 8:13:11 AM Pacific Daylight Time, soulful@match.org
writes:
<< I have a question about majolica. I am really enjoying the effects of
majolica but having a heck of a time with pinholes. If anyone has any
thoughts on remedying this problem I would be greatful.
I have been wondering if the bowls that have these pinholes are safe for
people to eat out of as the pock-mark gose right down to the clay in
spots. I have been also wondering if I can put a clear glaze over these
already fired bowls and firing them again. I'm a new kid on the block so
I'm not even close to knowing any tricks of the trade so any information
would be most helpful. >>
rudd and/or jill on wed 22 apr 98
Vince Pitelka wrote:
> First, do a water
> dip on all your bisqueware about ten or fifteen minutes before glazing. You
> will have to adjust your glaze thickness accordingly, but this will help
> eliminate pinholing from escaping air.
>
Vince, can you explain why dipping bisqueware in water will help elimanate
pinholing from escaping air?
Thanks. JILL
>
| |
|
