Eleanora Eden on wed 25 may 05
BONE ASH CONE 10 (volume measurements)
4 oxford or kingman spar
1 bone ash
2 talc
2 china clay
1/2 zircopax for white
This was Pete Voulkos's glaze he used tin oxide for the white I liked
zircopax better. Dan had trouble finding the spar that is available
these days I'd assume any K-spar (rather than soda-spar) would be
good to try. We talked about this recently and I think he went with
Custer. That's what I would do. I got this recipe in 1967 or so and
material availability has changed I am finding.
These next two recipes I can't remember details of, I transposed them
into volume measurements which means I must have used them.
STAN'S CHINO REDUCTION WHITE (volume measurements)
9 feldspar
1 flint
1 whiting
1/3 bentonite
CM2 GLAZE
9 K spar
3 talc
2 barium carb
2 whiting
1/2 silica
I also have some colorants and slip recipes by volume if those are of
interest to anybody.
Back to work.
Eleanora
>Hi Lili and Eleanora,
>
>Your posts gave me a mental boost. I am bewildered by glazing numbers,
>but, as someone who has never mixed my own glazes, I now feel a bit of
>hope that by measuring I might be able to tackle a recipe.
>
>Lili, I've emailed Pottery Making Illustrated in an effort to acquire
>a copy of the 1999 issue that contains your article. I'm awaiting a
>response. I can't wait to read it. I appreciate your having responded
>to my post. The information you provided is terrific.
>
>I plan to fire to cone 10 oxidation. Should there be others out there
>who mix by measuring who find themselves in a sharing mood, I'm in
>search of glaze recipes any glaze recipes.
>
>Timing can be strange and seem ill-fated. Among the fateful treasures
>I found while making the rounds of garage sales this weekend was an
>Ohaus 2 kg scale. It's in perfect condition, except for the balance
>being slightly off. I hope that some internet searching will reveal how
>to adjust it so that the needle sits at 0. I hope to put it to minimal
>use.
>
>Cheers,
>Victoria
>
>On May 22, 2005, at 9:00 PM, Eleanora Eden wrote:
>
>>Hi Lili and all,
>>
>>I am so happy that you offered this, Lili. When I was in college I
>>carefully weighed cups and tblspoons of all the ingredients in the
>>glaze room. Of course that notebook is long gone.
>>
>>The glaze that Pete Voulkos gave me that I used for so long as high
>>fire I had transposed into volume all that long ago. Recently I gave
>>that recipe to Dan Saultman when he was looking for cone 10 white and
>>felt so apologetic that it was (gasp) by volume.
>>
>>I used to be so proud that I measured everything rather than
>>weighing it, but recently with all this glaze tech computer stuff and
>>grams of everything it seemed like some kind of heresy.
>>
>>A kitchen potter at heart, but using that Ohaus scale like a champ.....
>>
>>Eleanora
>>
>>>In the Summer 1999 issue of Pottery Making Illustrated (vol 2, #3) I
>>>had an
>>>article on the subject.
>>>
>>>There are a number of good reasons to measure out glaze, rather than
>>>weigh.
>>>
>>>For one the humidity in the air will affect the weight of an
>>>ingredient.
>>>Not in a major enormous falling-off-your-chair way but enough to
>>>nullify
>>>precision with the scales.
>>>
>>>Furthermore, as was discussed a whole lot recently (!!!) the raw
>>>materials
>>>we use vary in themselves. So while you are there in your Little
>>>Scientist
>>>Outfit weighing and weighing you are NOT weighing out the exact
>>>precise same
>>>thing as last time.
>>>
>>>In my experience most glazes do very well by the measuring method.
>>>There
>>>are two basic ways of approaching this.
>>>
>>>1 Get standard measuring cups and spoons and put whatever you have
>>>weighed
>>>out in the appropriate container. You may end up with 1/4 c + 1t. or
>>>1/4
>>>c - a teaspoon. Never mind. Using a fresh amount and weighing again,
>>>repeat process several times, to get it right. And YES I MEAN NEW
>>>CUPS &
>>>SPOONS! NOT the kitchen ones!!! (Also see caution below)
>>>
>>>2. Weigh out each ingredient and pour in into a translucent
>>>container such
>>>as a clean yogurt or cottage cheese one. Hold container at eye level
>>>and
>>>mark clearly on outside the level the ingredient reaches. Write the
>>>name of
>>>the glaze and of the material on the container. " B34, whiting".
>>>
>>>I have read and been told that a number of experienced old potters
>>>use the
>>>measuring method. I know I do for workhorse glazes and slips.
>>>
>>>Caution: You must keep in mind that some materials pack down. So do
>>>NOT
>>>use the measuring cup or whatever as a scoop, but gently pour the
>>>material
>>>into it WITH a real scoop.
>>>
>>>
>>>
>>>Lili Krakowski
>>>
>>>Be of good courage
>>>
>>>______________________________________________________________________
>>>________
>>>Send postings to clayart@lsv.ceramics.org
>>>
>>>You may look at the archives for the list or change your subscription
>>>settings from http://www.ceramics.org/clayart/
>>>
>>>Moderator of the list is Mel Jacobson who may be reached at
>>>melpots@pclink.com.
>>
>>_______________________________________________________________________
>>_______
>>Send postings to clayart@lsv.ceramics.org
>>
>>You may look at the archives for the list or change your subscription
>>settings from http://www.ceramics.org/clayart/
>>
>>Moderator of the list is Mel Jacobson who may be reached at
>>melpots@pclink.com.
>>
>
>______________________________________________________________________________
>Send postings to clayart@lsv.ceramics.org
>
>You may look at the archives for the list or change your subscription
>settings from http://www.ceramics.org/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at
>melpots@pclink.com.
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