soak?

Thanks :o) A

Reply to
Annemarie
Loading thread data ...

Yes, though after firing a couple of glaze kilns myself, and talking with both my clay-dealer and my teacher, I think it should be qualified with eg.

20 degrees lower, but a longer soak. From looking at the firing schemes they use, I see that they have very different ideas of soak time, amongst other things.

Marianne

Reply to
Bubbles

Hi Marianne, I agree that this would be a useful addition to any description of a glaze firing. I know I may be taking things to the n'th degree here, but as there are so many variables involved in any firing; kiln, fuel, atmosphere etc. isn't it difficult to be precise using either cones or the temperature achieved, for descriptive purposes. As the results of any firing are often different shouldn't any information about firings be seen as a general guide for other firings, and tests and experience as the only true gauge of results. I suppose the ideal would be to have at least two firing logs to refer to, even so I would always rely upon tests.

I seem to recall that Hamada Shoji (a great tester) was known to have had different results when following the same firing schemes in similar kilns but in different parts of Japan; I also seem to remember that he saw this as a blessing and not a problem.

This pottery thing, it's not rocket science, it's more complex than that.

Andy

Reply to
plodder

OOO! Did I say something smart? ;-)

I tend to agree with you there. Each kiln is also different. One is hotter on the top, one on the bottom. One thermometer measures exact, one 10 degrees below temp. I am quite sure now, even after the very few firings I have had, that your own kiln log is essential. In addition to that, I have a piece log, where I write about each piece and show pictures. I now intend to add a kiln-pic - ie. a pic of everything that came out of kiln firing no.X - latest and greatest was no.4.

I think that with logs and pictures, and use of mostly the same glazes, I can get to know my own kiln as I go along. I already have a feeling that the thermometer is about 10-20 degrees off what my dealer and my teacher have. Pity they are not easy to calibrate!

I am at least quite positive that the level above sea level would have an effect - basically because boiling eggs varries because of the same factor.

Hahaha!!! And SO MUCH MORE ENJOYABLE!!!!! :-)

Marianne

Reply to
Bubbles

:o) So many things can change a glaze. You might mix the same ingredients, but often these ingredients will be slightly different, sourced from a different place for instance. Where possible it is good to record the numbers that go with glaze ingredients. Also how long a firing takes depends on outside temperatures and I guess atmosphere probably counts too. Yup very complex.

Reply to
Annemarie

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.