Don Jung on mon 22 dec 97
Merry Christmas everyone,
Hope everyone's got all their pots done for the holiday season. I've
got another question to ask before the year's done... I'm interested in
finding out what others have done to prevent bubbles and pinholes to
form when glaze is applied to bisque ware. We've lived with it by
smoothing it out with the fingers, but it's a pain in the butt.
My thinking is that air is trapped on the surface, creates a bubble and
when the glaze dries, the bubble pops and creates a pin hole. I've
thinned the glaze, wetted the ware, washed ... all extra steps that
probably could be avoided.
With some glazes, this is less of a problem... So I'm wondering if a
particular ingredient is more apt to cause this? I need to understand
it a bit more to really get control of it. Does surface tension or
particle size have something to do with it? I'm hoping to keep a creamy
glaze (application) quality without thinning it out too much.
Thanks, and have some eggnog for me.
--
Don Jung
in Vancouver where it's starting to look like Christmas with the first
few flakes of snow here and there.
email: don.jung@mail.icbc.com
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