mel jacobson on mon 22 may 06
i think that industry has solved many problems
with stilting pots. they bisque fire high, glaze fire low.
often the glaze is fired to cone 3 or less...on very tight
high fired porcelain.
\
that is why cheap dishes crackle and chip so easily.
it would be very expensive dishes indeed that were totally
vitrified. like many very expensive plates, you can see a pure
white clay exposure on the ring foot. they are not stilted.
there are many phrases and fancy words to describe
low fired ware. yes, the bisque may be cone 6 or higher..
hard clay...but the glaze may be very soft indeed.
this is a broad generalization, but you all know that
stilting a cone 10-11 plate would never work. it would
warp to the shelf.
try it some time. you will see for sure. of course their
are techniques to hide flaws and suport marks, they are
clever.
the standards for industrial ware are very tight and the
actual temps and specs are a bit hard to find.
it is their business. and like clay companies, they may not
let you know how they do it.
some others may have better information..it is all sketchy.
mel
from: mel/minnetonka.mn.usa
website: http://my.pclink.com/~melpots3
lee love on tue 23 may 06
You might look in Kusababe's book on Japanese woodfiring. Search his
name at Amazon. He makes many different kinds of stilts out of a
mixture of refractories. He uses these in the anagama instead of wads
or shells because they make less of a mess for grinding.
My teacher used a ring that had a circle of prongs. They were
press molded and were half refractory ball clay (you might sub EPK)
and half alumina. These are used on props, and then glazed kobachi
(kobachi are teabowls made by the shokunin) are placed on these upside
down. The props leave very small scars on the inside of the bowl in
a decorative pattern and were easily smoothed with fine sandpaper.
--
Lee In Mashiko, Japan
http://mashiko.org
http://seisokuro.blogspot.com/
"Let the beauty we love be what we do." - Rumi
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