Craig Martell on wed 26 mar 03
Hi:
I'm trying to answer a lot of questions about my last post in one email so
I don't crash Clayart.
Linda wanted to know if iron and titanium in a clay would make a celadon
green instead of blue. If it's a good blue celadon some iron and titanium
in the body won't make the glaze green but it will grey the glaze where it
runs and thins out over an edge or raised texture. The main reason that
many celadons are green instead of blue is that the potassium is too low in
the glaze.
Matt wanted to know about the macaloid as a suspender. It works very well
and these glazes haven't developed into a hard mass at the bottom of the
glaze bucket. Ball milling helps too because it homogenizes the particle
size to a certain degree. There's enough Al2O3 in this glaze to add clay
so that's why there isn't any, just macaloid.
As for your question about wollastonite, I tried it in some of the celadons
because it has a very low LOI. Whiting is a little more than 44% LOI and
this will sometimes cause bubbles from CO2 escaping from the glaze. It's
not that big a deal though and the celadons with whiting will sometimes
have small bubbles that actually enhance the glaze. It's a matter or choice.
Barbara wanted to know if it's OK to use bentonite instead of Macaloid. It
probably won't effect the blue too much but I've not used bentonite in
these glazes so I can't say for sure. Try it and see what the glaze is
like. This glaze has no clay so you want something that will give good
suspension and macaloid, vee gum T, or vee gum cer will work a lot better
than bentonite. But, again, give it a try.
I'll try and get to the "off list": posts I've received tomorrow. I had
some trouble getting online today and I had to take time out to make pots
:>) so I'm a bit slow.
regards, Craig Martell Hopewell, Oregon
dianamp@COMCAST.NET on sat 18 sep 10
I would look at the cone 10 blue celadon made by David Hennessy
in the 70's. It has ingredients, including the kaolin component, which
keep the celadon from going green. Then translate those ingredients down to
a cone 6 range, using the percentages in the cone 6 recipe (or there abouts=
!)
Diana Pancioli
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