Comments on: SIMON LEACH – Recent pots & glaze prep !

By: DirtKickerStudio

DirtKickerStudio — Tue, 09 Feb 2010 08:22:26 +0000

I recently found out how important it is to sieve the glaze prior to each glazing session, to avoid pinholing.

By: tripanfal

tripanfal — Tue, 09 Feb 2010 07:26:56 +0000

Do you prefer this celadon recipe or the other one you gave out, which is the white slip recipe with iron oxide? I mixed and used the latter, which fits the clay I use well, no crazing.

By: tripanfal

tripanfal — Tue, 09 Feb 2010 06:28:25 +0000

Sometimes I sieve before glazing, depending on the glaze. It definitely needs to be sieved after making the initial batch though.

By: flowbaz

flowbaz — Tue, 09 Feb 2010 05:54:42 +0000

Can you tell us approximately what temperature you fire with your celadon?

By: expatjon1

expatjon1 — Tue, 09 Feb 2010 05:09:01 +0000

i use a brush from a dustpan and brush combo to get the glaze through the sive .i also water the glaze down a lot more then drain the water off when it has sat for a while . i test thickness with a scrap bit of bisque and push my finger nail in to see how it coats –jon in binghamton ny ps simon it will get cold real soon but i liked that 80 f day yesterday too

By: kroraven

kroraven — Tue, 09 Feb 2010 04:57:38 +0000

Loved the variety of textures on you pots, very nice! Someday
I’ll mix glazes, but for now I need to fix the ones I bought that froze last winter;-) Clicking Here;-)Enjoy this great day ~ Karen
And thank you Simon!;-)

By: Rafaelchocolate1

Rafaelchocolate1 — Tue, 09 Feb 2010 04:29:42 +0000

Donde obtengo alguna formula de esmalte para gres?¿?
Muchisimas gracias Where I obtain some formula of enamel for sandstone?? thank you

By: sleachpots

sleachpots — Tue, 09 Feb 2010 04:22:41 +0000

Hola
este mismo hombre !
25% kaolin
25% quarz
25% felspato potasico
25% carbonato de cal
2% oxido de hierro
suerte ..eso es un esmalte para 1270C en reduccion. SL

By: clearvision5

clearvision5 — Tue, 09 Feb 2010 03:39:25 +0000

LOVE the large faceted bowl!!!!

By: jmg1957

jmg1957 — Tue, 09 Feb 2010 03:16:12 +0000

good show….

By: credenza1

credenza1 — Tue, 09 Feb 2010 02:25:45 +0000

Thanks, Simon. Nice assortment of pots. (clicking on ads!)

By: wphlea

wphlea — Tue, 09 Feb 2010 02:07:56 +0000

could I use this glaze to fire at cone 06 oxidation? If not, what adjustment do you suggest?

By: justonsvoid

justonsvoid — Tue, 09 Feb 2010 01:13:35 +0000

simon, put the sieve on the wheel! it goes way smoother man! just remember to go slow or you’ll be the one that gets glazed!

By: MamereClaire

MamereClaire — Tue, 09 Feb 2010 00:15:35 +0000

Question – How will you repair the lug on the casserole?
Idea – I sawdust fire and if you apply a coat of paste wax and buff your pots you may like the color better. The blacks will appear deeper. Thank you for your videos, Claire

By: JacquesGuto

JacquesGuto — Mon, 08 Feb 2010 23:30:20 +0000

I like to use a nail brush to push the glaze through the sieve. Some how works quick for me. And that Iron oxide looks really pink…here in Africa the iron is really brick red. I’m practicing. Jacques, Namibia

By: proseus1957

proseus1957 — Mon, 08 Feb 2010 22:59:43 +0000

I just tryed something new for me…a double walled pot that I carved through on the outside wall. I will send you a photo when I get it back from firing. thanks for sharing, I am fairly new to potting and enjoy new ideas

By: glenntro

glenntro — Mon, 08 Feb 2010 22:27:51 +0000

I believe 2% of 2 kg is 40 gm not 80 gm.

By: urmil07649

urmil07649 — Mon, 08 Feb 2010 21:30:39 +0000

Simon, I learn a lot from your video clips. Thank you for teaching others in this way. Could you please write up the receipe of glazes in addition to just saying the name of items and their proportions. The words are new and sometimes I don’t know them. I am just a beginner in this field.

By: urmil07649

urmil07649 — Mon, 08 Feb 2010 20:32:23 +0000

By: CarlaHerren

CarlaHerren — Mon, 08 Feb 2010 20:02:13 +0000

I made some glaze today and went back to the kitchen for a plastic spatula. Worked great and saved my hands.
Thanks again for all the great videos.