Tony Ferguson on tue 27 nov 01
Brain,
Have you picked up a copy of Fran Tristram's book yet? It will help you a
bit, but I think the direct method is best--find someone in your area and
ask to learn from them. If you would like some help, email or call me and I
will help you however I can. Try adding some fiber to your porcelain,
compress hard when you are throwing. Wait till the pots are bone dry or
nearly bone dry and glaze. If your pots are slumping, you may be putting too
much glaze on them, not glazing fast enough, and or your clay wall is too
thin. Have your tried spraying the glaze on? Also, what is your porcelain
recipe?
Tony Ferguson, Duluth MN
----- Original Message -----
From: "Brian Molanphy"
To:
Sent: Tuesday, November 27, 2001 1:16 PM
Subject: single firing (paul taylor)
> paul wrote:
>
> According to Nigel Woods the glazes were built up on some guan (kuan)
> wares in layers managed by repeat low firings. Does that suggest a biscuit
> as we know it . I suspect Chinese kilns took a long time to fire due to
> their thermal mass so there was no need to biscuit. The shape of the pots
> and all other factors allowed raw glazing .
>
> Like every thing raw glazing is easy if you do it properly... One
> has to looked at specific pots and glazes to plan how to raw glaze them
and
> some shapes and glazes are self evidently not worth raw glazing. While
> others it would be short sighted not to.
>
> thanks, paul. that makes sense. if, as i recall, the kuan pots were for
> royal table, such elaborate measures were probably practiced. (i'll pass.)
> your advice on glazing according to shape, etc is well-taken. so far my
> efforts to raw glaze, for example, thin porcelain teacups, have not
> succeeded. they slump while drying. fodder for the biscuit kiln maybe.
> still... i remember with awe a video of jingdezen (?) at the denver nceca.
> it showed potters trimming porcelain bowls after they had been glazed,
> leaving a nice even glaze edge at the bottom.
>
> best, brian
>
>
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Brian Molanphy on tue 27 nov 01
paul wrote:
According to Nigel Woods the glazes were built up on some guan (kuan)
wares in layers managed by repeat low firings. Does that suggest a biscuit
as we know it . I suspect Chinese kilns took a long time to fire due to
their thermal mass so there was no need to biscuit. The shape of the pots
and all other factors allowed raw glazing .
Like every thing raw glazing is easy if you do it properly... One
has to looked at specific pots and glazes to plan how to raw glaze them and
some shapes and glazes are self evidently not worth raw glazing. While
others it would be short sighted not to.
thanks, paul. that makes sense. if, as i recall, the kuan pots were for
royal table, such elaborate measures were probably practiced. (i'll pass.)
your advice on glazing according to shape, etc is well-taken. so far my
efforts to raw glaze, for example, thin porcelain teacups, have not
succeeded. they slump while drying. fodder for the biscuit kiln maybe.
still... i remember with awe a video of jingdezen (?) at the denver nceca.
it showed potters trimming porcelain bowls after they had been glazed,
leaving a nice even glaze edge at the bottom.
best, brian
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