| Monthly Tech-Tip | No tracking! No ads! |
This is one of the things Gerstley Borate commonly does (when its percentage is high enough). It is also highly thixotropic - this can be stirred vigorously to thin it, yet within seconds it turns back to jelly again. This is part of the reason it is often referred to as “ghastly borate”. Side effects of this include high water content, slow drying, excessive shrinkage on drying, cracking and crawling. To attempt a fix, I deflocculated it with Darvan. It was stable enough to dip bisque ware, with difficulty (but pieces dried very slowly). But overnight it has turned back into a gel. What can be done with a mess like this? Start over, with three options:
1. Identify the mechanism to isolate the base recipe and substitute another.
2. Replace the Gerstley Borate with an equivalent that does not do this (Gillespie Borate).
3. Do a little chemistry to source the B2O3 from a frit instead (e.g. in an account at insight-live.com).
| Media |
Getting Frustrated With a 55% Gerstley Borate Glaze
I show you why people love/hate this material and how I substituted it for Ulexite in this crazy recipe to make a far easier-to-use slurry that fires identical. |
| Glossary |
Glaze Gelling
Glaze slurries can gel if they contain soluble materials that flocculate the suspension. Gelling is a real problem since it requires water additions that increase shrinkage. |
| Materials |
Gerstley Borate
Gerstley Borate was a natural source of boron for ceramic glazes. It was plastic and melted clear at 1750F. Now we need to replace it. How? |
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