Ray Aldridge on sat 3 jun 00
At 07:11 AM 6/3/00 -0400, John Hesselberth wrote:
------------
Diane stated, in her
>message to the list last September, that she had decided not to use
>Gibby's on food surfaces. I think that is a good decision. It probably
>wouldn't cause any harm, but why take the chance when much more stable
>glazes can be made?
Just a point to consider. In the last year, I've started using liner
glazes in most of my functional ware. At first this was motivated by
several practical considerations-- the glazes I use on the exteriors are
for the most part a bit soft and tend to recrystallize in unpredictable
ways-- that's what I like about them. And I want to be able to assure
customers that there are no toxic substances inside the pots.
But as I began to use these clear-over-porcelain liners on everything from
teapots to mugs, I began to really enjoy the esthetic effect of the liners.
The white interiors seem to glow with light, making a vivid contrast with
the highly colored exteriors. I've even come to really like the effect of
the slight overlap between the clear glaze and the colored glaze at the lip
of the pot. My customers started to say things like, "You know, I really
like this white glaze inside your mugs. You know, with a dark glaze, you
can't really tell if a cup is clean or not."
I guess my point is that often pragmatic considerations lead to esthetic
advances. Which makes sense. Potters have been around for a very long
time, and when it comes to functional pots most of the possible variations
have been tried, so the conventional wisdom is often wise indeed.
I still use my soft crystallized crazed glazes on the interiors of wide low
bowls, because it's the interior surface that presents the decorative
opportunities in that form. But just about everything else gets a simple
clear glaze in the interior. Lately I'm using a lime semimatte that is
very smooth and hard, but with a silky quality.
Anyway, liners add a little to the time it takes to glaze. I don't use my
glazing tongs much anymore. But try it and see if you like it-- it makes
things less complicated in other ways.
Ray
Aldridge Porcelain and Stoneware
http://www.goodpots.com
Cindy Strnad on sun 4 jun 00
Ray,
There have been a number of posts on Clayart regarding the methods people
use to delineate the separation between the liner and exterior glazes. So
far, they've all sounded like way too much work to me. Maybe that's only
because I haven't tried them. Instead, I've just been careful to use safe
glazes. Still, the prettiest glazes always seem to be potentially harmful,
and I'd like to try liner glazes if I can find a practical way to do it.
Would you be willing to share your method?
Thanks,
Cindy Strnad
earthenv@gwtc.net
Earthen Vessels Pottery
RR 1, Box 51
Custer, SD 57730
Ray Aldridge on mon 5 jun 00
At 05:16 PM 6/4/00 -0600, you wrote:
>Ray,
>
>There have been a number of posts on Clayart regarding the methods people
>use to delineate the separation between the liner and exterior glazes. So
>far, they've all sounded like way too much work to me. Maybe that's only
>because I haven't tried them. Instead, I've just been careful to use safe
>glazes. Still, the prettiest glazes always seem to be potentially harmful,
>and I'd like to try liner glazes if I can find a practical way to do it.
>Would you be willing to share your method?
>
Cindy, it's simple, and not very precise, but I try not to get too hung up
on techniques that require perfection. For simple forms like mugs, I pour
the liner glaze in until it almost fills the form, and then pour it out
with a decisive gesture so that it doesn't trickle down the outside. Then
I turn the pot upside down and dip the rim, and about 1/4" of the exterior.
After the liner glaze sets up enough to be handled, I hold the pot
upright, usually with my hand or hands on the inside, and lower the pot
into the exterior glaze until it just slightly overlaps the liner glaze.
(I test the overlap to be sure it's an attractive transition.) That's all
there is to it.
More complicated forms, like teapots, require somewhat more complicated
approaches, and often I have to do some work with a sponge to clean up
inadvertent splatters and so forth.
Ray
Aldridge Porcelain and Stoneware
http://www.goodpots.com
Cindy Strnad on tue 6 jun 00
Thanks, Ray and Dave.
Between your two very sensible methods, using a liner glaze sounds like less
of a drudge than I had expected. All that waxing and wiping and . . . .
well, the thought of it was just too much for me. I already wax way too
much, IMO.
Cindy Strnad (Plotting the beautiful glazes I'll be able to use on the
outside surfaces of all my stuff.)
earthenv@gwtc.net
Earthen Vessels Pottery
RR 1, Box 51
Custer, SD 57730
Dave Finkelnburg on tue 6 jun 00
Cindy,
I loved Ray's post on this, and even though you didn't ask me, I'll
volunteer, anyway, to tell you how I use liner glazes, at least what works
for me. I pour the liner glaze into the mug or other form, then pour it
out while turning it 360 degrees so I get the glaze all the way to the rim.
The trick is to do this smoothly, so as not to dribble the liner glaze all
down the outside. Then I plunge dip or spray the outside with whatever
glaze I want.
The overlap of the liner and exterior glazes is small, and somewhat
irregular, which I feel adds to the interest of my kind of decorating. Of
course, this won't work for very controlled decoration, where straight
lines, sharp edges are required.
For a control freak like me, glazing so loosely was a real stretch. Now
I've gotten so I kind of like it! :-)
Dave Finkelnburg waiting impatiently for the kiln to cool
>
>There have been a number of posts on Clayart regarding the methods people
>use to delineate the separation between the liner and exterior glazes. So
>far, they've all sounded like way too much work to me. Maybe that's only
>because I haven't tried them. Instead, I've just been careful to use safe
>glazes. Still, the prettiest glazes always seem to be potentially harmful,
>and I'd like to try liner glazes if I can find a practical way to do it.
>Would you be willing to share your method?
>
>Thanks,
>
Alisa and Claus Clausen on wed 7 jun 00
I have learned that people here prefer a light glaze inside their =
teacups because they like to appreciate the color of their tea. I am a =
dark coffee drinker, so I am learning these subtle nuances. However, =
people also prefer a light color as they are wary of dark glazes and =
potential leaching or as they say, plain poisioning.
I do exactly like Ray does, and I like the wavy, soft edge I get by the =
overlap on the rim. We have discussed using wax to make a defined edge =
between the liner and outer glaze, but I prefer the soft edge.
=20
For simple forms like mugs, I pour
>the liner glaze in until it almost fills the form, and then pour it out
>with a decisive gesture so that it doesn't trickle down the outside. =
Then
>I turn the pot upside down and dip the rim, and about 1/4" of the =
exterior.
> After the liner glaze sets up enough to be handled, I hold the pot
>upright, usually with my hand or hands on the inside, and lower the pot
>into the exterior glaze until it just slightly overlaps the liner =
glaze.
>(I test the overlap to be sure it's an attractive transition.) That's =
all
>there is to it.
Martin Howard on fri 13 oct 00
In reading Revealing Glazes, by Ian Currie, I references to LINER GLAZES. I
cannot find the term in Hamer or anywhere else.
What are they?
Is it just one's base glaze?
Martin Howard
Webb's Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
England
martin@webbscottage.co.uk
BobWicks@AOL.COM on fri 13 oct 00
Craig:
A liner glaze is one that goes on the inside of a vessel or mug. The purpose
is to be certain that no toxic glaze comes in contact with food material and
also some potters make the liner glaze melt a little lower than the outside
glaze as the inside tends to receive a lower temperature during the fire.
Bob
vince pitelka on fri 13 oct 00
> I believe that this is a relatively recent neologism. I used it on this
> list a couple of years back, and I'm not sure I ever saw it before that,
> but I may be quite wrong. I know others on this list have used it in the
> same sense I did.
Gavin -
At Humboldt State University in the late 1960s we used Alfred White Liner
(probably a Val Cushing glaze), and we talked about appropriate liner glazes
(not in terms of toxicity, however). So the term has been in common usage
for at least thirty years.
Best wishes -
- Vince
Vince Pitelka
Home - vpitelka@dekalb.net
615/597-5376
Work - wpitelka@tntech.edu
615/597-6801 ext. 111, fax 615/597-6803
Appalachian Center for Crafts
Tennessee Technological University
1560 Craft Center Drive, Smithville TN 37166
http://www.craftcenter.tntech.edu/
Mert & Holly Kilpatrick on fri 13 oct 00
My understanding is that a liner glaze is a food safe glaze used on food
surfaces, such as insides of mugs and bowls. Ideally it also looks nice
itself and combines well with the glazes that overlap with it on the
outsides, bowl rims, etc.
In Ian's book, the section on liner glazes includes John Hesselberth's and
Craig Martel's comments on foodsafe glaze development. By the way, this is
a very worthwhile book, I really recommend it to anyone who wants to get
into glazes.
Holly
Martin Howard wrote:
> In reading Revealing Glazes, by Ian Currie, I references to LINER GLAZES.
I
> cannot find the term in Hamer or anywhere else.
> What are they?
> Is it just one's base glaze?
Louis H.. Katz on fri 13 oct 00
A liner glaze is a glaze designed for the inside of a functional vessel. Shouldn't
craze, leach, etch, shiver, or even crawl.
We have three catagories of glazes where I teach: O.K. as a liner, not recommended
as a liner, and never as a liner.
The "never" catagory of glaze if it shows up on the inside of a pot causes the pot
to be busted, or if I am feeling charitable I let the student drill a hole in the
bottom of the pot. In this catagory are the wildest shinos, some high copper
glazes and a chrome bearing glaze.
I would send my liners out to be tested if they contained any harmful ingredients,
but the most hazardous ingredient to ingest seems to be the iron in them.
Louis
Craig Martell on fri 13 oct 00
Martin commented:
>In reading Revealing Glazes, by Ian Currie, I references to LINER GLAZES. I
>cannot find the term in Hamer or anywhere else.
>What are they?
>Is it just one's base glaze?
Hello:
I think the term "liner" is a generic expression for glazes that are used
on the interiors of cups, jars, teapots, bowls, and other sorts of domestic
pots. Liners, in this sense should be durable, functional glazes that can
withstand lots of use and washing without leaching harmful materials.
Liner, is a pottery term that is kicked around a lot but has never been
given an official defintion and logged into an archive somewhere for future
reference by glaze scholars.
regards, Craig Martell in Oregon
John Hesselberth on fri 13 oct 00
Martin Howard wrote:
>In reading Revealing Glazes, by Ian Currie, I references to LINER GLAZES. I
>cannot find the term in Hamer or anywhere else.
>What are they?
>Is it just one's base glaze?
Hi Martin,
The definition Ron Roy and I used in our September Ceramics Monthly
article is:
Limit the materials to those for which toxicity concerns are minimal, eg.
ball clay, bentonite, dolomite, feldspar (sodium and potassium), silica,
borates, iron oxide, kaolin, magnesium carbonate, nepheline syenite,
rutile, talc, tin oxide, titanium dioxide, whiting, wollastonite and
zirconium. Also frits containing only sodium, potassium, calcium,
magnesium, boron, aluminum and/or silicon. Among these would be Ferro
3110, 3124 and 3134; Hommel 14 and 90; Pemco P-54 and P-311.
AND
stay within limits for a balanced glaze.
We suggest limits for cones 6 and 10 in the article.
Regards, John
John Hesselberth
Frog Pond Pottery
P.O. Box 88
Pocopson, PA 19366 USA
EMail: john@frogpondpottery.com web site: http://www.frogpondpottery.com
"It is, perhaps, still necessary to say that the very best glazes cannot
conceal badly shaped pots..." David Green, Pottery Glazes
Gavin Stairs on fri 13 oct 00
At 12:39 AM 10/13/00, you wrote:
>In reading Revealing Glazes, by Ian Currie, I references to LINER GLAZES. I
>cannot find the term in Hamer or anywhere else.
>What are they?
>Is it just one's base glaze?
I believe that this is a relatively recent neologism. I used it on this
list a couple of years back, and I'm not sure I ever saw it before that,
but I may be quite wrong. I know others on this list have used it in the
same sense I did.
I used it to mean a glaze sufficiently sound and durable, both chemically
and mechanically, to serve as a lining to a pot intended for the storage of
liquid foodstuffs. In particular, to contain acid liquids like vinegar and
fruit juices.
Used in reference to a particular glaze, it implies that the user is
CERTAIN that the glaze will not be harmful in this use. So, the glaze has
been leach tested and passed without releasing harmful ions above accepted
limits, or contains no potentially harmful materials. In addition, it has
been hot-cold tested and passed, is scratch resistant with ordinary kitchen
cutlery, does not abrade cutlery to form dark lines on the surface. In
current usage, it should also pass an alkaline dish washer detergent test
(unaltered surface after tens or hundreds of dishwasher cycles). Some
would add, is free of crazing and shivering which may lead to dunting or
release of sharp glaze fragments.
Used in this way, it specifies a basic, safe, stable, food surface glaze,
known to fit well on the body in question, and having a good glass surface
which is glossy to satin matte, and which is known to release no harmful
substances in normal use. It is not the same as a base glaze, and the
additions of colourant oxides or other modifiers may render an innocuous
base glaze unsuitable. It refers to the final glaze formulation, as fired
and tested. Its intended use is any food surface, including plates and
bowls as well as mugs, drinking vessels and storage jars.
Gavin
Craig Martell on sat 14 oct 00
Gavin sez:
>With reference to pots, I think it is coming to mean something more
>precise. That is what jargon is about. In current clay jargon, to my
>mind, a liner does indeed imply a food safe coating.
Hello:
Sez who? :>) I'm not meaning to be argumentative with you or Bob but I
just haven't heard any of this stuff about the term "liner" denoting food
safe glazes. You are correct that liners should be well chosen for food
use but that is a choice and some folks make incorrect choices and can
still call the glaze a liner. I totally agree with the intent but as far
as I know, the term, liner, hasn't been given an official definition by
whoever chairs the Ceramic Terminology Correctness Council.
It's like the idea of "limits" for glazes. They are good parameters for
increasing your chance of producing a durable glass but not absolutes. If
I tell someone a glaze is within limits, all I'm saying is that the glaze
has a good chance of being OK. So, if I say my liner is within limits does
that offer a guarantee? I guess not.
Shutting up now, I'll just finish by saying that my point still is that the
term "liner" does not denote anything other than the fact that the glaze is
placed on the inside surface of a piece. At some point in history, it
could mean a totally safe, durable glaze if we could all get together and
sanction this sort of definition and action.
later, Craig Martell in Oregon
Craig Martell on sat 14 oct 00
Bob was clueing me in on liner glazes:
>A liner glaze is one that goes on the inside of a vessel or mug. The purpose
>is to be certain that no toxic glaze comes in contact with food material and
>also some potters make the liner glaze melt a little lower than the outside
>glaze as the inside tends to receive a lower temperature during the fire.
Thanks Bob but I don't totally agree. I know what "liner" means. I heard
the term about 25 years ago when I worked with a salt glazer who "lined"
his ware with a native stone glaze.
The term does not necessarily denote function, stability, toxic or non
toxic glaze use. It merely describes the location of the glaze as in:
"yeah man, I line my mugs with a barium matt colored with 10% copper and 5%
manganese." You can use the most toxic glaze in the world and line a vase,
bottle, covered jar, or anything that is not intended for food
service. There are a lot of ethics that apply here and caveats for future
users of your ware. Someone may decide to store vinegar in that vase or
bottle and use it for salads. We never know so you have to factor all
possible uses of a pot.
As for the interiors of pots getting less heat than the exterior I would
have to say that it depends on how the ware is made and the length of the
firing and duration of higher temps. I haven't seen any difference in the
celadon glaze that I use on the inside and outside of different pots. I'm
not saying that temp differences can't happen but I think it's a minor
thing if firing approach is factored in.
My point is that you can use any glaze you want to line any pot you
choose. There are no technical guidelines for what anyone can use as a
liner. Then you come to the decision of what "is" the best sort of glaze
to use as a liner. There are good choices and not so good choices. I use
a spar, lime, celadon to line most of my pots that could be used for food
in case anybody was wondering.
later, Craig Martell in Oregon
Gavin Stairs on sat 14 oct 00
At 02:21 PM 10/14/00, Craig Martell wrote:
....
The term does not necessarily denote function, stability, toxic or non
>toxic glaze use. It merely describes the location of the glaze as in:
>"yeah man, I line my mugs with a barium matt colored with 10% copper and 5%
>manganese." You can use the most toxic glaze in the world and line a vase,
>bottle, covered jar, or anything that is not intended for food
>service. There are a lot of ethics that apply here and caveats for future
>users of your ware. Someone may decide to store vinegar in that vase or
>bottle and use it for salads. We never know so you have to factor all
>possible uses of a pot.
....
Hi Craig,
Liner is one of those generic words in the English language which simply
means something covering the insides of something. A lining is a coating
or covering of some sort.
With reference to pots, I think it is coming to mean something more
precise. That is what jargon is about. In current clay jargon, to my
mind, a liner does indeed imply a food safe coating. If that is not
acceptable, perhaps we should invent a new term especially for that. I
supposed that this kind of meaning is relatively recent. Vince set me
straight on that, but he did say that the prior usage did not imply any
food safety. Perhaps we should say a food-liner, or something like
that. However, that ignores the regulators' interpretation of a food
container, which tends to be anything which is capable of containing food,
regardless of its intended use. That being the case, we are flirting with
the regulators' ire if we use any unsafe liner on a female form capable of
holding food. So I think it behooves us to reserve this term for a food
safe glaze as previously described by several posters.
Gavin
Janet Kaiser on sun 15 oct 00
I would like to add that liner glazes are not
only presumed to be food-safe at all times, but
without seeing originals or photographs or other
descriptions, one also _presumes_ they are light
neutral colours like white, grey or beige. Often
the colour of the liner reflects and imitates
the clay body used and also seen on the base of
the pot in question.
Of course there are exceptions, but generally a
liner glaze is lighter in colour than the
outside. This is a convention, not a hard and
fast rule.
I agree that a "liner" has come to mean
something more specific than just a different
glaze inside a pot. Most liners also extend over
the lip of drinking vessels and jugs, thereby
underlining (ohps!) the function they are
fulfilling.
All linings and liners fulfil a function, as
well as serve aesthetic qualities. I love pots
where the maker has carefully considered where
the band of liner glaze and outside glaze
overlap to produce a third element.
Janet Kaiser - who misses German clothes, which
(unlike garments in the UK) always have a
lining.
The Chapel of Art . Capel Celfyddyd
HOME OF THE INTERNATIONAL POTTERS' PATH
Criccieth LL52 0EA, GB-Wales Tel: (01766) 523570
E-mail: postbox@the-coa.org.uk
WEBSITE: http://www.the-coa.org.uk
----- Original Message -----
> Liner is one of those generic words in the
English language which simply
> means something covering the insides of
something. A lining is a coating
> or covering of some sort.
>
> With reference to pots, I think it is coming
to mean something more
> precise. That is what jargon is about. In
current clay jargon, to my
> mind, a liner does indeed imply a food safe
coating. If that is not
> acceptable, perhaps we should invent a new
term especially for that. I
> supposed that this kind of meaning is
relatively recent. Vince set me
> straight on that, but he did say that the
prior usage did not imply any
> food safety. Perhaps we should say a
food-liner, or something like
> that. However, that ignores the regulators'
interpretation of a food
> container, which tends to be anything which is
capable of containing food,
> regardless of its intended use. That being
the case, we are flirting with
> the regulators' ire if we use any unsafe liner
on a female form capable of
> holding food. So I think it behooves us to
reserve this term for a food
> safe glaze as previously described by several
posters.
>
> Gavin
>
>
________________________________________________
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> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or
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>
> Moderator of the list is Mel Jacobson who may
be reached at melpots@pclink.com.
>
James L Bowen on sun 15 oct 00
This is getting interesting.
It seems to me it would be beneficial if, at least on this list, if a =
glaze is recommended as a "liner glaze"=20
that we attempt to limit this to either known, safe glazes or in the =
context of "would this be safe as a liner=20
glaze?'. I am new to glazemaking and although I do not sell pots I =
realize that in the future I will not have
control of them and should either break them or make them safe for =
future owners.
Questions I have usually are about when to use a liner. and which will =
be compatible with the glaze on=20
the outside of the pot particularly where they meet at the rim. Bottles, =
jugs and teapots all seem to be
likely candidates for liners especially those with the glazes known to =
be unsafe or questionable on the=20
outside of the pot.
I see uncrazed celadons and what appears to be Oribe, frequently used, =
particularly on porcelain or=20
smooth white stoneware.
What else is out there?
I used Leach white. It is really white but glassy and uncrazed and not =
compatible visually for me with
most of the Chinese type glazes and Shino's we are using at the moment =
if it is visible.=20
Two of the glazes we tested recently were one called "transparent clear" =
and "pete's clear liner". Both=20
crazed badly on our test pieces. So we are looking for a clear or nearly =
so liner that is glossy and=20
uncrazed on most bodies.=20
I generally don't line copper mat raku pots, but probably should or at =
least put a hole in the bottom to
prevent there use a liquid containers.=20
It stands to reason if you make a vessel someone will try to use it as a =
vessel.
Gavin Stairs on tue 17 oct 00
At 11:44 PM 10/14/00, Craig Martell wrote:
....
Sez who? :>) I'm not meaning to be argumentative with you or Bob but I
>just haven't heard any of this stuff about the term "liner" denoting food
>safe glazes. You are correct that liners should be well chosen for food
>use but that is a choice and some folks make incorrect choices and can
>still call the glaze a liner. I totally agree with the intent but as far
>as I know, the term, liner, hasn't been given an official definition by
>whoever chairs the Ceramic Terminology Correctness Council.
>
>It's like the idea of "limits" for glazes. They are good parameters for
>increasing your chance of producing a durable glass but not absolutes. If
>I tell someone a glaze is within limits, all I'm saying is that the glaze
>has a good chance of being OK. So, if I say my liner is within limits does
>that offer a guarantee? I guess not.
>
>Shutting up now, I'll just finish by saying that my point still is that the
>term "liner" does not denote anything other than the fact that the glaze is
>placed on the inside surface of a piece. At some point in history, it
>could mean a totally safe, durable glaze if we could all get together and
>sanction this sort of definition and action.
Craig, you clearly belong in France, where they actually DO have such
committees, notably the Academie Francaise, which rules on matters of
grammar and lexicography. I don't think we are about to do that in the
English world. What is meant by a denotative meaning, and other
connotations in English is generally a matter of usage. What you think
matters about as much as what I think, which is very little in the great
scheme of things. What does matter is what the general population
understands when they hear the word.
My comments were partly about what I think of when I hear liner, and partly
about what I think a growing segment of the studio ceramics population is
coming to understand by the term. I know that the more technical
population of our small community is certainly tending in this direction.
But that is really neither here nor there. I am concerned mostly with
posting and maintaining standards for food service pots, such as might
sometime harm some user, and such as might sometime come under the scrutiny
of some regulator. So I place emphasis on this aspect of a liner
glaze. Your position is quite correct, but I don't find it useful. It
doesn't distinguish the liner glaze from any other kind of glaze in any
useful way, for me. So I suggest that the term is coming to mean something
which is useful and relevant in the current context. Perhaps I am wrong.
Gavin
mel jacobson on fri 19 apr 02
i was just having a thought about some
pots that i have been seeing with...
stark white, white liner glazes.
it is like opening a wonderful gift..
great wrapping...and poof.
stark white. no life.
i think a liner glaze should be as beautiful
as the outer glaze.
maybe...better. an adventure.
i like a rich liner. as with teapots..
a deep green celedon with a streak of red
deep at the bottom.
i don't have an answer here, just thoughts.
sometimes i pick up pots with liners and i think
the potter left out the best part.
the deep inside. i just don't like stark
white liners.
sanitary, hospital like....commercial.
it reminds me of a guy with a great suit.
tie, great shirt..and dirty shoes.
or a beautiful woman, dresses to the nines. (who the hell
knows what that means?)
and she has a big rip and run in her hose.
it is about the entire package.
it is like running a wire under your pots, don't turn
the pot...just a big wire mark straight across. it just
is not right. that is why the twisted wire, run through
while the pot is turning..makes that perfect mark.
all potters look at bottoms to see if the
last thing done, was done with class.
lovely liners.
it is a touch that makes the pot a racer.
mel
From:
Minnetonka, Minnesota, U.S.A.
web site: http://www.pclink.com/melpots
claybair on fri 19 apr 02
I agree with you Mel.
However early in my teapot career I was told (by a respected potter) that a
white liner is preferable. The reason given was with white liner you can see
the color of the tea. Any other glaze masks the color of the tea.
Where possible I'll use a clear or warm white but when it just doesn't fit
the pot
I use a stable glaze that works with the pot. I've never had a customer
complain about it.
Gayle Bair
Bainbridge Island, WA
http://claybair.com
-----Original Message
mel jacobson
i was just having a thought about some
pots that i have been seeing with...
stark white, white liner glazes.
it is like opening a wonderful gift..
great wrapping...and poof.
stark white. no life.
i think a liner glaze should be as beautiful
as the outer glaze.
maybe...better. an adventure.
i like a rich liner. as with teapots..
a deep green celedon with a streak of red
deep at the bottom.
<
Cindi Anderson on fri 19 apr 02
That's interesting. As a tea drinker I would not want white, because it is
impossible to clean every interior nook and cranny and then it looks dingy.
Cindi
Ababi on sat 20 apr 02
You are right, but this is the price of learning. I will do this time
clear, on buff, perhaps mottled claybody
This glaze,
With 3134 ...50
EPK 30
Silica 20
of HUDDLESTON is beautiful. but I will try the other two (too)
Ababi
---------- Original Message ----------
>That's interesting. As a tea drinker I would not want white, because
>it is
>impossible to clean every interior nook and cranny and then it looks
>dingy.
>Cindi
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LOGAN OPLINGER on mon 22 apr 02
Just a personal preference here..
For the teapot & cups only, a white crackle liner, or a clear crackle liner
over a light clay body. Stained crackle adds interest, visual texture, and
for TEA, is easy enough to clean, not hazardous.
To bleach surface only, use dilute hydrogen peroxide soak at room temp
overnight. NO CHLORINE BLEACH! Lousy after taste!
Logan Oplinger
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