Glazing and Firing at Cone 10
With hundreds of recipes for some of the most popular and enduring high-fire glazes, this reference will prove a boon to ceramists who want to master this complex and versatile aspect of the art. Author John Britt, who served as Clay Coordinator at the respected Penland School of Crafts, has personally tested many of the recipes, and carefully reviews every one. He offers a thorough examination of glaze materials, chemistry, and tools, and presents the basics of mixing, application, and firing procedures.
There's a wealth of information on various type of glazes, including copper, iron, shino, salt/soda, crystalline, and more. An exhaustive index of subjects and a separate index of glaze recipes will help ceramists find what they need, quickly and easily.
- ISBN:
- 9781600592164
- 9781600592164
-
Category:
- Carving & modelling
- Format:
- Paperback
- Publication Date:
-
01-08-2007
- Language:
- English
- Publisher:
- Lark Books,U.S.
- Country of origin:
- United States
- Pages:
- 184
- Dimensions (mm):
- 279x216x15mm
- Weight:
- 0.74kg
This item is In Stock in our Sydney warehouse and should be sent from our warehouse within 1-2 working days.
Once sent we will send you a Shipping Notification which includes online tracking.
Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:
ACT Metro 2 working days
NSW Metro 2 working days
NSW Rural 2 - 3 working days
NSW Remote 2 - 5 working days
NT Metro 3 - 6 working days
NT Remote 4 - 10 working days
QLD Metro 2 - 4 working days
QLD Rural 2 - 5 working days
QLD Remote 2 - 7 working days
SA Metro 2 - 5 working days
SA Rural 3 - 6 working days
SA Remote 3 - 7 working days
TAS Metro 3 - 6 working days
TAS Rural 3 - 6 working days
VIC Metro 2 - 3 working days
VIC Rural 2 - 4 working days
VIC Remote 2 - 5 working days
WA Metro 3 - 6 working days
WA Rural 4 - 8 working days
WA Remote 4 - 12 working days
Express Post is available if ALL items in your Shopping Cart are listed as 'In Stock'.
Share This Book: