search  current discussion  categories  kilns & firing - salt & soda 

tr: tr: functionality of salt glazed wares

updated thu 4 jan 01

 

Edouard Bastarache on wed 3 jan 01


Hello all,

Bernd Pfannkuche is an international
ceramics consultant residing in Germany.

He also has authored 2 books already:
=93Ceramics and Earths/Keramik und Erden-Dictionary/W=F6rterbuch=94
and =93 Handbuch der Keramikbrenn=F6fen=94.

Here is his opinion on saltglaze wares.

Later,

Edouard Bastarache
Irr=E9ductible Qu=E9becois
Sorel-Tracy
Dans / In "La Belle Province"
edouardb@sorel-tracy.qc.ca
http://www.sorel-tracy.qc.ca/~edouardb/

CERAMICS CONSULT INT.GMBH / GERMANY
Bernd Pfannkuche
03.01.2001

Dear Edouard,

Best wishes for the New Year and Good Luck with all your activities

Maybe it's a new-year-joke that saltglaze is not appropriate for functio=
nal
wares!
I never heard about any problems. In the Westerwald, the heart of the
saltglaze
production in this country, since hundrets of years until today they
produce and
you can buy saltglazed dinnerwares. For a long time this technique was u=
sed
to
glaze drainage pipes as well as equipment and containers for the chemica=
l
industry, so far areas where a high durability against abrasion or chemi=
cal
attack is requested.

But to make sure we are talking about the same thing:
Saltglaze is a glaze which is created by the SIO2 and Al2O3 of the clay
surface
and the votalized Na-content of the salt (NaCl) which is introduced in t=
he
kiln
chamber between 1220dg and 1300dgC. So, saltglaze is always combined wit=
h
the
creation of a stoneware body and so far also restricted in the
colourfulness. But not all stoneware clays are suitable, the clay should=
be
high
in the SiO2 content.

There was a lot of reserches especially in artistic circles to bring dow=
n
the
firing temperature and/or to add more colourfull aspects. Results from
these
researches you can also call "saltglazes", but the durability of those
glazes
are surely in relation to the particular components and the firing
procedure.

Best regards,
Bernd