11/13/2022 0 Comments Apple crackle raku glaze techniquesMerv Smith gave an answer on the breakfast radio this morning. There always seems to be desperation to know the end before the beginning. It's not that I really mind the barrage of questions it's just that people always make the assumption that someone can give an answer in fact they assume that there actually is an answer! The labels, magically, stopped all the questions and oneglaze became the now famous 'never-fail" APPLE CRACKLE. Thus, in desperation, Apple glaze was born. "Apple" was the glaze with no stain, just straight 80 Gerstley Borate, 20 Feldspar. So the names of four fruits were placed on labels on the four buckets: Apricot, Peach, Orange and Apple. "What about fruit names?" said someone who had just finished their lunch. "Quick!"I said, "Let's put labels on those buckets!" People gathered round dabbing and slopping glaze onto their bisque pots. I was orginising a large Raku session and it was about to begin.įour buckets of 80:20 glaze(see below) had been prepared, three of them with added stains. Location: Massey, Manawatu, New Zealand summer 1976.
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