Jami Jacobson on mon 15 jul 02
I have to ask a silly question. Yes, I could fire twice to try to =
find the answer, but I can't bear to risk losing other pots if I can =
find the answer first. I work full time at a non pottery job and =
firings are limited. I am trying to find a way to make plates have more =
depth to the glaze. I have an 1997 CM article that indicates that the =
use of a white slip does this (from Robbin Hopper's Ceramic Spectrum =
page 161). It says to apply to wet or leather hard clay. Do I still =
bisque with only the white slip, or are they talking about applying the =
white slip, waiting until it dries and then glazing and firing only =
once? Does anyone use this technique? This is for ^10 reduction =
Also, I have seen alot of talk lately on kiln goddesses. It has =
been years since I have seen one, do any of you have pictures of yours =
that you would like to share? As I remember, some of the kiln goddesses =
that I have seen have been whimsical, and funny. We don't get to see =
these normally unless we have access to other studios. Does anyone have =
photos they would like to share? It would be fun to have a Kiln Goddess =
page with the various potters from throughout the world...or does this =
already exist? Or would this jinx the magic?
Martin Howard on tue 16 jul 02
Jami, for most of my ware I am slipping with white or colour, bisque firing;
then glazing with clear.
OR bisque firing plain red earthenware, especially if handles are involved,
then slipping (white or colour) and clear glazing on top of that. Then glaze
Either way gives good depth of glaze and the ware is food safe, because the
clear glaze is over all colourants.
Webbs Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
01371 850 423
Updated 6th July 2002
Ron Roy on wed 17 jul 02
This depends on the durability of the clear glaze - it is possible to have
clear glazes that do not stand up well to use with food and/or washing. The
best way to find out is to have the glaze with 5% copper carb in it lab
Also because there are other factors that my effect sales like dulling or
I'm not trying to be critical here - it just sounds like any clear glaze
will automatically be food safe and that is not the case.
>Jami, for most of my ware I am slipping with white or colour, bisque firing;
>then glazing with clear.
>OR bisque firing plain red earthenware, especially if handles are involved,
>then slipping (white or colour) and clear glazing on top of that. Then glaze
>Either way gives good depth of glaze and the ware is food safe, because the
>clear glaze is over all colourants.
15084 Little Lake Road