Monthly Tech-Tip | No tracking! No ads! |
The milk was applied to inside-glazed ware that I had preheated to 250F. This has not gone on as thick as usual so it appears it might be best to dip the pieces into milk and then pat them with a milk-damp sponge to break all the bubbles, remove the drips and even out the coverage.
Since these are glazed only on the inside you must be cautious to avoid glaze compression issues. And tell customers not to put these in the dishwasher (or if they do tell them how to restore the surface in their own oven).
Both of these tiles have been bisque fired at cone 04. On the left is L215 and on the right is L210.
It is possible for glazes to be under a condition called "glaze compression". This is L4410P, a low-temperature dolomite body, formulated to have the highest thermal expansion possible without the use of talc. This inside transparent glaze is G3879C (we made this as a brushing glaze, four coats are needed on this body). That glaze was formulated to have the lowest expansion possible (given frits we have). As the kiln cooled the body was unable to withstand the increasing compressive forces of the solidifying glaze inside, resulting in what you see here. In the days following the firing, it kept widening, branching and travelling until the mug spontaneously split in two. Another identical mug with Spectrum 700 clear inside (same outside glaze) bounced like a ball when dropped onto concrete from two feet (a subsequent ricochet right onto the handle took off a chip). But when I dropped this one the pent-up stresses within exploded it into dozens of pieces. Neither the body or glaze are at fault, it is their mismatch that causes this. The thicker the glaze the worse it is. If the outside glaze is also "pulling" (because of a higher thermal expansion than the body) the situation is even worse.
Projects |
Using milk as a glaze
Don't just try this, go into it as a project with your eyes open to the issues you will meet. |
---|
Buy me a coffee and we can talk