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GA6-D - Alberta Slip Glossy Brown Cone 6

Modified: 2019-03-13 15:14:25

Plainsman Cone 6 Alberta Slip based glaze. It can be found among others at http://albertaslip.com.

Notes

Works well on all types of bodies, very reliable.

For mixing instructions please see the master recipe, GA6-A.

Related Information

Tin oxide can stop the rutile variegation effect dead in its tracks!

This is Alberta Slip (GA6C) on the left. Added frit is melting the Alberta Slip clay to it flows well at cone 6 and added rutile is creating the blue variegated effect (in the absence of expensive cobalt). However GA6D (right) is the same glaze with added Tin Oxide. The tin completely immobilizes the rutile blue effect, it brings out the color of the iron (from the rutile and the body).

GA6-D brown Alberta Slip glaze at cone 5R.

Variegating effect of sprayed-on layer of titanium dioxide

The base glaze (inside and out) is GA6-D Alberta Slip glaze fired at cone 6 on a buff stoneware. However, on the outside the dried-on glaze was over-sprayed with a very thin layer of titanium and water (VeeGum can be used to help gel the sprayable titanium slurry and suspend it). The dramatic effect is a real testament to the variegating power of TiO2. An advantage of this technique is the source: Titanium dioxide. It is a more consistent source of TiO2 than the often-troublesome rutile. Another advantage is that the variegation can be selectively applied in specific areas or as a design. This effect should work on most glossy glazes having adequate melt fluidity.

Speckled GA6-D glaze at cone 6.

Roasting Alberta and Ravenscrag Slips at 1000F: Essential for good glazes

Roasted Alberta Slip (right) and raw powder (left). These are thin-walled 5 inch cast bowls, each holds about 1 kg. I hold the kiln at 1000F for 30 minutes. Why do this? Because Alberta Slip is a clay, it shrinks on drying (if used raw the GA6-B and similar recipes will crack as they dry and then crawl during firing). Roasting eliminates that. Calcining to 1850F sinters some particles together (creating a gritty material) while roasting to 1000F produces a smooth, fluffy powder. Technically, Alberta Slip losses 3% of its weight on roasting so I should use 3% less than a recipe calls for. But I often just swap them gram-for-gram.

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