Friday, August 16, 2013

WHAT A CHOY

In keeping with the celadon theme, illustrated is a porcelain cap jay I made a while back. It was paddled about four hours after it was thrown so that it would stiffen up enough not to collapse. Once bisque, it was glazed in the Choy Blue celadon I wrote about back in 6/2010. I have to admit, this has been one of the most versatile and forgiving glazes I have ever used and certainly one of the oldest formulas in my recipe book. I started using this about 1990 or 1991 as original and in a variety of altered forms from yellow celadon to a great opaque blue celadon as well. It is hard to get the application wrong, it is nice on porcelain, stoneware and over slips  and it pools nicely on high points and marks creating a wonderful contrast within the glaze. Though it is the definition of the proverbial, "dip & dunk" glaze, it also works well as a base glaze with accents or pours of copper red, Hamada Oribe, iron glazes and my oilspot glaze. Having been pressed into service for over two decades, if I had to pick 5 glazes and no more, this would likely be my first pick, this Choy is a joy to use.
"Tranquil pleasures last the longest, we are not fitted to bear the burden of great joys."  Christian Nestell Bovee (1820-1904)

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