Alisa Clausen on mon 3 nov 03
Dear Earl,
When I describe a glaze as fat, I mean, although melted and mature, it sits
thickly and high on the clay surface.
It is "full" or "lush". I personally find it a desirable quality in the
test for Caramel Apple rev.
A fat clay can also be described as an alternative to a long clay. that is
say it is plastic. A short clay is one that is not plastic.
All right, a fat glaze is to a long clay as a short clay is to a thin glaze.
regards from Alisa in Denmark
John Rodgers on mon 3 nov 03
Ah, language! Isn't it wonderful? "Fat", "Lush", Full", "High", "Long",
"Thin", "Short"!! All these descriptive terms.......and not one of them
do the job of conveying with precision exactly what is being seen. To
subjective. I wish there were a better way, but alas, I fear not.
Not complaining, really, mind your, or criticizing, just wishing........!
Regards,
John Rodgers
Chelsea, AL ....... where my my studio is being re-modeled and
everything is in a mess, and today I'm sitting on my hands more or less
wondering where all the workmen are?????
Alisa Clausen wrote:
>Dear Earl,
>When I describe a glaze as fat, I mean, although melted and mature, it sits
>thickly and high on the clay surface.
>It is "full" or "lush". I personally find it a desirable quality in the
>test for Caramel Apple rev.
>
>A fat clay can also be described as an alternative to a long clay. that is
>say it is plastic. A short clay is one that is not plastic.
>
>All right, a fat glaze is to a long clay as a short clay is to a thin glaze.
>
>regards from Alisa in Denmark
>
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Earl Krueger on tue 4 nov 03
Thanks to all who described what a "fat" glaze is to them. Having
several definitions sure provides for a clearer picture.
And, of course, Ron's answer even told us how to put it on a diet.
Earl...
Bothell, WA, USA
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