Sue Cline on fri 23 apr 04
I am using a Buttery Cream Satin Matte glaze at cone 6 electric. (Sometimes I use it with 3% cobalt carbonate as well.) Got it from a post from Alisa Clausen (thanks Alisa!) nearly 2 years ago. I like this glaze and use it on functional work, but not on work that comes in contact with food (yet....). Sometimes it comes our with a sugary look, and feel. It looks nice, rather sparkly and with tight crystals, but feels somehow unfinished.
Could someone lend some insight regarding this sugary effect -- is this glaze slightly under- or over-fired? I use a programmed slow cool firing cycle as recommended by John Hesselberth and Ron Roy in their book.
Recipe:
21 Dolomite
10 Gerstely Borate (I use Gillespie Borate)
9 Spodument
5 Wollastonite
27 Custer Fedlspar
12 Neph. Syenite
16 Kaolin
Many thanks for any comments.
Sue Cline
Cincinnati OH (where we are about to experience the 17-year cicadas, all 6 BILLION of 'em).
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