Peacock Glaze Chips with Stoneware and Stroke & Coat
Designer: Ericka Corrigan
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Instructions
Mix SC027 Sour Apple and SC029 onto a paper plate, using a toothpick, and let it dry up. You will want to start drying the glaze the day before or a few hours before staring the project.
After the glaze has dried, break the glaze apart into smaller chips on the plate.
Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
Using a RB106 Script Liner, apply SW303 Manganese Wash in a pattern around the rim. Applied 2 rows of “w”s so there is a space to add the dried SC029 Bluegrass and SC027 Sour Apple.
Apply the dried chips of SC029 Bluegrass and SC027 sour Apple as inside of the loops made with the wash. To help the dried chips stick add a dot of SW303 Manganese Wash behind the chips.
Allow the glaze to dry.
Apply 3 coats of SW173 Amber Quartz to both the inside and the outside of the bowl. Allow the glaze to dry in between coats and avoid glazing the foot. Use A CB604 Soft Fan.
Use a damp sponge to wipe away any glaze that may have gotten on the foot.
