Carole Fox on mon 1 dec 03
I have a new celadon colored glaze I mixed up from a recipe in Michael
Bailey's book and I like it a bunch, except that drips really show and they
are impossible to rub out on the dried glaze.
Is there anything that one can do to a recipe to change these
characteristics?
Carole Fox
Silver Fox Pottery
Elkton, MD
thesilverfox@dol.net
Jenny Lewis on tue 2 dec 03
Hi Carole
The best trick I ever learned for removing drips: use a nylon tea-strainer.
In case of different terminology across the pond, this is a small sieve type
of thing, usually plonked on top of a cup when pouring "real" leaf tea. If
you can't get hold of one, any kind of fine-meshed kitchen sieve or strainer
thingie will do, but not a metal one.
If you rub gently with the mesh, the lumps and bumps smoothe away
beautifully, and if you are exceptionally lucky, the fine powder collects in the
sieve/strainer and you can tip it back into the glaze bucket.
Thanks for that great hint to Dan Kelly who was my tutor at evening classes
for a few years and was full of good ideas, but I think that one was the best.
Jenny Lewis
in London UK
Lee Love on tue 2 dec 03
----- Original Message -----
From: "Carole Fox"
> I have a new celadon colored glaze I mixed up from a recipe in Michael
> Bailey's book and I like it a bunch, except that drips really show and
they
> are impossible to rub out on the dried glaze.
At my teacher's workshop, we used a kana (japanese style trimming tool)
to scrape off any drips. The kana needs to be very sharp and you will
have to practice to learn how to scrape just enough, but not too much, off.
--
Lee in Mashiko
"The intuitive mind is a sacred gift and the rational mind is a faithful
servant. We have created a society that honors the servant and has
forgotten the gift." -- Albert Einstein
http://Mashiko.org
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Ron Roy on wed 3 dec 03
One way to unstiffen a glaze is to take out some clay - just do a line
blend reducing the clay 1% at a time.
An even better way is to send it to me and I'll make it melt more a few
different ways.
RR
>I have a new celadon colored glaze I mixed up from a recipe in Michael
>Bailey's book and I like it a bunch, except that drips really show and they
>are impossible to rub out on the dried glaze.
>
>Is there anything that one can do to a recipe to change these
>characteristics?
>Carole Fox
>Silver Fox Pottery
>Elkton, MD
>thesilverfox@dol.net
Ron Roy
RR#4
15084 Little Lake Road
Brighton, Ontario
Canada
K0K 1H0
Phone: 613-475-9544
Fax: 613-475-3513
Pat Southwood on wed 3 dec 03
Cheers Jenny,
I can see that being very useful with my "pouring it like its custard"
brigade
pat
pat@southwood4.fsnet.co.uk
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