Candice Roeder on tue 25 jul 06
Hi all,
I've just returned from a trip to Italy, where I took a class in Raku Dolce, at La Meridiana School in Tuscany. The presenting artist was Giovanni Ciammatti.
I really felt at a loss for most of the class, as it was largely in Italian. I took notes, of course, and even that was hard, but I have some questions regarding the clay materials available in Europe, and how to begin to find suitable replacements with what is available in the U.S.
Does anyone have familiarity with the following: (this was given to me by a French woman, who translated some of it for me) KPCLK 100 France Gres Stoneware Sans Chamotte. This was the claybody used.
I know it is a stoneware without grog. It was fired at at cone 07, but when "tunked" rang like it was near its maturation point. I think I heard there was some sand in it, but it was very fine and very plastic (and black, when raw). I also think he said there was no fireclay. I would guess, that being called "stoneware" it would have a cone 10 maturation, but no one there had a clue what I was talking about when I refered to "cone 10".
I've used stoneware fired to 07 for years with my own pitfired work, and it never "rang" like this did. I am very interested in suggestions as to a few likely substitutes to try here.
Other materials mentioned: Prepared clay body: E-ton (from WBB)
Also from WBB: Ball clay from Devon, England, and from Czechoslovakia a white clay #203?
If anyone knows the characteristics of any of the above, I would sure appreciate any help.
Thanks,
Candice
Snail Scott on tue 25 jul 06
At 01:35 PM 7/25/2006 +0000, you wrote:
>...I would guess, that being called "stoneware" it would have a cone 10
maturation, but no one there had a clue what I was talking about when I
refered to "cone 10"...
It could mature as low as ^2 or 3 and still be
referred to as a stoneware. Even within the
relatively homogeneous practices of the US,
'stoneware' is a really vague term.
-Snail
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