Alisa and Claus Clausen on thu 20 jul 00
Dear Clayart,
I am going to post some glaze receipes I tested and their results. I am =
very simply giving the receipe, the cone, the=20
kiln atmosphere and the results as I can describe them on my clay type.
I would appreciate it if before anyone sends me an all capital email =
with questions, that they read and reread the
post in question and understand that I am not a professional laboratory. =
These are jumping off tests for anyone else
who would like to try them and I hope if they are interesting to you, =
you have have success with them.
moving on..
The pots were still warm when I got them to the shop today. I felt more =
like a baker than a potter. When it is good,
it is so good. I was thrilled with some of the results I got today, =
especially because I glazed more off the cuff than=20
usual. My pallet is really shaping up. What a pleasure to depart from =
ready made glazes. This was a "temporary condidtion" while I was (still =
am of course) working out the materials and setting up the studio and =
store. This past year was the first time ever I used premixed glazes, =
and I was always a bit disappointed with the results. I got a glazed =
surface, but nothing really spoke to me. I must say also that I really =
like the glaze kitchen part of the process. Not only does it bring back =
great thoughts of people and studios where I used be affiliated, but it =
is a big slice of the ceramic pie, as far as process. It is fun. Going =
from bucket to bucket and eventually seeing all these raw materials =
doing their thing. The differences in the depth, surface structures, =
nuances and fluidity is something to marvel at. I am really happy I =
have the opportunity to make glazes and of course exchange receipes. =
When I opened a kiln today it was pure treasure (for me).
The glazes were really something to look at and feel, over and over =
again.=20
I felt especially geared up yesterday in the studio because I had just =
refilled all my oxide jars to the brim. Like being a kid in a candy =
store.
Hope there are some receipes in the ensuing posts you can use.
Best regards,
Alisa in Denmark
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