"Rafael Molina-Rodriguez (Rafael Molina-Rodriguez)" on sun 29 sep 96
In my search for interesting surfaces for soda firing (and in the near
future wood firing) I've experimented with so-called flashing slips. It has
been a frustrating exercise.
I prepare them and apply them as I would any slip; a thick,viscous
application on leatherhard pots. Rarely do I get satisfactory results. I
attribute this to the lack of information in the formula. They hardly ever
describe the viscosity or when and how thick to apply.
After many failures, I finally achieved an interesting result through sheer
luck. I dipped a bisque fired porcelain object in a bucket of terra sigillata
(OM4 Ball Clay, EPK, water, Calgon) on a lark. This was fired in the soda
fire (cone 8, light soda). The result was a beautiful orange texture, very
similar to Avery.
This experience leads me to believe that "flashing slips" are not slips but
more like Terra Sigillata's in their preparation and application.
Will those on the list experienced with flashing slips share their
experiences with preparation, application, and firing processes. Thanks
elizabeth judd on thu 21 feb 02
Does anyone have any great flashing slip ideas that
they would be willing to share with me for residual
salt or soda firings or wood firings? I'm actually
asking for a friend--I'm not familiar with these and
hope I'm making sense.
Feel free to conatct me offlist.
Thank you and please be tolerant with me if this is a
silly question--I'm honestly asking about something I
have no familiarity with!!
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John Christie on fri 22 feb 02
Flashing slips were discussed on CLAYART in February 1998 (mainly on Feb 8).
You can find the posts by doing a search for "flashing slip" in the archive
or looking for the posts by date.
The commonest recommendation was for a slip made from kaolin (80%) and
nephelene syenite (20%). We use Avery (75%), neph sy (25%). Avery is very,
very difficult to find. Helmer is the commonest recommended substitute.
The slip is used very thinly (skimmed milk consistency). The firing and
cooling cycles are crucial to the results.
There are other recipes from Laura Conley and Richard Selfridge in the