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)
.JPG)