As I learn more and more about glaze chemistry, it solves many problems and
also raises other questions.
I have a really beautiful and interesting cone 6 glaze that was shared with
me from a prior studio. It was a glaze that studio owner didn't know the
origin of and has been in production there for quite some time.
I'm now concerned that according to its chemistry, this glaze (Tom West
Green) is not a stable glaze and should not be used on food surfaces as it
has a R2O:RO ratio of 0.79:0.21 and a boron amount of 0.34.
However, I've had pieces glazed with it - mostly in combination with other
more stable glazes by chemistry (closer to 0.3:0.7) - that I've used for
years, including years of exposure to the dishwasher without any apparent
change to its surface quality. However, I know that this means little
without real testing.
This is the recipe:
Tom West Green, Cone 6 oxidation
Ferro Frit 3269: 27
Gerstley Borate: 15
Spodumene: 40
EPK: 18
Copper Carbonate: 5
Tin Oxide: 7
Is this a stable glaze? If not, is it worth the time and effort to try to
make it stable? (Or is this even possible?)
It's also the most costly glaze we have!
Best regards,
Lisa Cohen
--
http://www.dragonbellyceramics.com
* where imagination meets function*
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In the attached photo, the entire plate was dipped in Tom West Green. One
side got a second dip of Val's Turquoise gloss, and the other half was
another glaze from that former studio called Hare's Fur (it's a variegated
off white).
The strip in the middle and where the edge breaks orange is the Tom West
Green.
I think I will play with different levels of neph sye, if only to make the
glaze less expensive! Will also do a lemon test and report back!
Best,
Lisa
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Best,
Lisa
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