Russel Fouts on fri 12 oct 01
Martin,
>> Another quick method is to use a flattish cooking utensil with lots
of holes in it for stirring the glaze. I have one in each bucket of
glaze and slip. After stirring I tap this stirring tool on the side and
about half the holes clear. That means it is OK. Most remain blocked
means it needs more water. Most have cleared means leave the lid off
awhile for some later to evaporate. <<
This probably wouldn't work with my stirrers but they sure do get stuff
off the bottom and into the mix fast.
Toilet bowl brushes, the kind with bristles on all sides, learned from
Clayart. Don't use recyled ones, Martin. ;-)
Ru
--
Russel Fouts
Mes Potes & Mes Pots
Brussels, Belgium
Tel: +32 2 223 02 75
Mobile: +32 476 55 38 75
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