clennell on thu 15 nov 01
Sour Cherry Pottery
>
> I'm not questioning the process. I've seen it work. I'm just trying to
> understand why it works and what it means to the formation of copper red
> in a reduction atmosphere.
>
> Doug, SC
Dear Doug: In the horrors of the un-red scenario I took a lesson from a guy
named Hank about 800 years ago in a CM article. could Hank of Oregon
actually be Hank Hill of Texas that gave me this advice. I called it Hanks
Purple Grape. I add .25% cobalt carb to a copper red glaze. If the copper
red is spotty at least it's a nice blue instead of the white of a dead fish.
If it was you hank- thanks. I also like purple red wine of the hybrid
variety- Baco Noir and Marchel Foch. the vinifera variety like Pinot is not
full bodied enough for me.
cheers,
tony
Tony and Sheila Clennell
Sour Cherry Pottery
4545 King Street
Beamsville, Ontario
CANADA L0R 1B1
http://www.sourcherrypottery.com
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