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GA6-H - Alberta Slip Cone 6 Black

Modified: 2019-03-13 15:12:31

Pure Alberta Slip can be made into a black adding only 20% frit and 3% black stain

Material Amount Percent
Alberta Slip 1000F Roasted33.00
Alberta Slip40.00
Ferro Frit 313420.00
Added
Zircopax4.00
Mason 6666 Black Stain3.00
100.00

Notes

A glossy black. The small amount of frit needed is due to the fact that Alberta slip is a dark burning material already. If it is not black enough, increase the percentage of stain. If you need a glossier surface, increase the frit. If it crazes switch to Ferro Frit 3195. Should be ball milled.

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

Related Information

This one inch tall mug was made using Alberta Slip plus 1% black stain and 20% frit 3134.

Ravenscrag Black on Plainsman M340

Roasting Alberta Slip at 1000F

Roasted Alberta Slip (right) and raw powder (left). These are thin-walled 5 inch cast bowls, each holds about one kg. I hold the kiln at 1000F for 30 minutes. Why do this? Because Alberta Slip is a clay, it shrinks on drying. Roasting eliminates that, a 50:50 raw:roast mix works well for most recipes having high percentages of Alberta Slip. And 1000F? Calcining to 1850F sinters some particles together (creating a gritty material) while 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.

Links

Recipes GA6-A - Alberta Slip Cone 6 Amber Base Glaze
An amber-colored glaze that produces a clean, micro bubble free transparent glass on brown and red burning stonewares.
Recipes GA6-C - Alberta Slip Rutile Blue Cone 6
Plainsman Cone 6 Alberta Slip based glaze the fires bright blue but with zero cobalt.
Recipes GA6-G - Alberta Slip Lithium Brown Cone 6
Plainsman Cone 6 Alberta Slip based glaze. It can be found among others at http://albertaslip.com.
Typecodes Alberta Slip Glaze Recipes
Alberta Slip is a substitute for Albany Slip that has gained a life of its own so that there are now many glazes based specifically on it.

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By Tony Hansen


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