In fine fettle

FETTLEjulietmacleod2013

The last couple of days have been spent glazing and fettling my latest breakfast cups, small jugs and large dishes ready for Bertha’s first glaze firing. I’ve been trying out a number of techniques after receiving some really helpful comments and tips. My favourite approach so far was suggested by David Melville

Fill the inside of the pot with glaze then straight away turn upside down and empty. With the pot still upturned immediately glaze the rim a little way down the outside. Leave overnight to dry. The following day dip the outside, with the pot the right way up and your hand/s pressed against the inside. Slightly overlap the earlier glazed rim. For me this seems to be cleaner than using tongs, with the least amount of drips that need to be cleaned up. Also by dipping the lip whilst the pot is still wet from glazing the inside only a thin layer adheres to the outside. Hopefully this will stop the thick glazed rims that I’ve been having problems with in the past.

I’ve just switched on the kiln so I’ll find out late tomorrow, or Thursday morning, how things have fared. I’ll post some pictures of the results.

 

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3 thoughts on “In fine fettle

    • That’s really interesting Lisa. I wondered about this but I thought that by letting it dry I would then be achieving the same porosity, and therefore thickness of glaze, as the inside. I’ll see how they come out, but will test your suggestion next time. Thank you.

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