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This is G2934Y (a version of the G2934 cone 6 matte base recipe that supplies much of the MgO from a frit instead of dolomite). Like the original, it has a beautiful fine silky matte surface and feels like it would not cutlery mark. But, as you can see on the left, it does! The marks can be cleaned off easily. But still, this is not ideal. The degree of matteness that a glaze has is a product of its chemistry. But can we fix this without doing any chemistry? Yes. By blending in some G2926B clear glossy (90:10 proportions). The result: The marks are gone and the surface is only slightly less matte. This underscores the need to compromise the degree of matteness, on food surfaces, enough to avoid staining and cutlery marking.
| Glossary |
Matte Glaze
Random material mixes that melt well overwhelmingly want to be glossy, creating a matte glaze that is also functional is not an easy task. |
| Glossary |
Magnesia Matte
Magnesia matte ceramic glazes are “microstructure mattes” while calcia mattes are “crystal mattes”. They have a micro-wrinkle surface that forms from a high viscosity melt and microscopic phase separation, both of which prevent levelling on freezi |
| Glossary |
Cutlery Marking
Ceramic glazes that mark from cutlery are either not properly melted (lack flux), melted too much (lacking SiO2 and Al2O3), or have a micro-abrasive surface that abrades metal from cutlery. |
| Articles |
Concentrate on One Good Glaze
It is better to understand and have control of one good base glaze than be at the mercy of dozens of imported recipes that do not work. There is a lot more to being a good glaze than fired appearance. |
| Recipes |
G2934Y - Cone 6 Magnesia Matte Low LOI Version
The same chemistry as the widely used G2934 but the MgO is sourced from a frit and talc instead of dolomite. It has a finer surface, less cutlery marking and staining. |
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