Paint-on glazes are great sometimes. But they are even greater if you know the recipe, then you can make more and make a dipping version for all the times when that is the better way to apply. Why is that better? Because you have a huge advantage over a glaze manufacturer: You already have clear glossy and matte base recipes that fit and work on your clay body. You can add the stains and opacifiers to these (with 1% gum to make them paintable) and make your own jars. Don't have base recipes??? Let's get started developing them with an account at insight-live.com (and the know-how you will find there)!
These are cone 6 Alberta Slip recipes that have been brushed onto the outsides of these mugs (three coats). Recipes are GA6C Rutile Blue on the outside of the left mug, GA6F Alberta Slip Oatmeal on the outside of the center mug and GA6F Oatmeal over G2926B black on the outside of the right mug). One-pint jars were made using 500g of glaze powder, 75g of Laguna CMC gum solution (equivalent to 1 gram gum per 100 glaze powder) and 280g of water. Using a good mixer you can produce a silky smooth slurry of 1.6 specific gravity, it works just like the commercial bottled glazes. Amazingly, the presence of the gum also makes it unnecessary to calcine the Alberta Slip.
Hobbyists and increasing numbers of potters use commercial paint-on glazes. It's convenient, there are lots of visual effects. But there are also issues compared to making your own.
Understanding your transparent glaze and learning how to adjust its melt fluidity, thermal expansion, color response, etc is a base on which to build all your other glazes.
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.
Where Do I Start?
Break your addiction to online recipes that don't work. Get control. Learn why glazes fire as they do. Why each material is used. Some chemistry. How to create perfect dipping and drying properties. Be empowered. Adjust recipes with issues rather than sta
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