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Low Budget Testing of the Raw and Fired Properties of a Glaze

Section: Glazes, Subsection: General

Description

There is more to glazes than their visual character, they have other physical properties like hardness, thermal expansion, leachability, chemistry and they exhibit many defects. Here are some simple tests.

Article

What if you could greatly increase the quality of your fired ware by only small changes? Would you do it? Testing it thoroughly is a key ingredient. But mention the idea of testing a glaze and 99% of us think in terms of dipping a test tile and firing it to see how it looks. Many have learned that there is often little correlation between how a glaze looks on a little test tile compared with how it looks when used on ware, thus they tend to put little effort into testing. However if you already have a glaze in production, or have made an adjustment to an existing one, you are likely willing to expend much more effort to evaluate it fully.

Raw and fired glazes exhibit many properties that both production and end users are knowingly or unknowingly concerned with. These include slurry properties, dry hardness, behavior of the melt, freezing characteristics, hardness and scratch resistance of the fired glass, compatibility of host glaze and added colorants, leach resistance, glaze fit with the body, clarity of the fired glass, etc. Certain factors such susceptibility to material change and varying firing conditions are more difficult to measure.

Most people and companies do not have fancy glaze testing equipment to evaluate these properties. It is to these that this article is directed, there is much you can do to greatly increase your confidence in the true 'quality' of your product. Testing your glaze thoroughly is doubly important if you are using one or two base glazes because, in a sense, you have all your 'quality eggs in one basket'. We 'hoot' a lot about the advantages of focusing your efforts on one base glossy and matte recipe and altering these to make whatever you want. Thus the following tests all assume and depend on the fact that you are testing the transparent base without any colorants, opacifiers, or other additives. Remember that improving the base improves every recipe that is based on it.

Here are some tests you should consider:

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