Gray Opal with Rutile Dinnerware Set

 

Products Used

Bisque
  • SB-100 16oz. Mug
  • SB-104 Rimmed Salad Plate
  • SB-105 Rimmed Dinner Plate
  • SB-106 Rimmed Bowl
Color
  • SW-121 Smoke
  • SW-255 Gray Opal
  • SW-302 Rutile Wash

Decorating Accessories

  • CB-110 #10/0 Liner
  • CB-106 #6 Script Liner
  • CB-604 #4 Soft Fan
  • BT-910 Synthetic Sponge

Additional Materials

  • Pencil
  • Palette
  • Scissors
  • Hamper netting
  • Jute Twine
  • Crocheted Doily
  • Linen String
Grey Opal w Rutile

Designer: Marcia Roullard
 
 

Instructions

  1. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
  2. Pour a small amount of SW-302 Rutile Wash onto a pallet. Take the hamper netting and lay it in the SW-302 Rutile Wash to saturate. Remove excess glaze from the hamper netting by pulling it between your fingers. Stretch out the netting so it is flat and lay in in the center of SB-105 Rimmed Dinner Plate. Lay a paper towel over the netting and press down with a dry BT-910 Synthetic Sponge to be sure the netting pattern is transferred onto SB-105 Rimmed Dinner Plate. Remove the paper towel and hamper netting and allow to dry. 
  3. Using CB-604 #4 Soft Fan, apply 3 coats of SW-255 Gray Opal to the front and back of SB-105 Rimmed Salad Plate. Allow glaze to dry completely between coats.
  4. Pour a small amount of SW-302 Rutile Wash onto a pallet. Place the desired amoount of jute twine into the SW-302 Rutile Wash covering and soaking into the twine.
  5. Move the twine from the SW-302 Rutile Wash onto the center of SB-104 Rimmed Salad Plate, being sure the twine doesn't dry. After applying the desired amount of jute twine to SB-103 Rimmed Salad Plate, lay a paper towel over the jute twine and press down with a dry BT-910 Synthetic Sponge to be sure the jute twine is making good contact with the plate. Remove the paper towel and carefully remove the jute twine. Allow to dry.
  6. Using CB-604 #4 Soft Fan, apply 3 coats of SW-255 Gray Opal to the front and back of SB-104 Rimmed Salad Plate. Allow glaze to dry completely between coats.
  7. Pour a small amount of SW-302 Rutile Wash onto a pallet. Take the doily and lay it in the SW-302 Rutile Wash to saturate. Remove excess glaze from the doily by pulling it between your fingers. Stretch out the doily so it is flat and lay in in the center of SB-106 Rimmed Bowl. Lay a paper towel over the doily and press down with a dry BT-910 Synthetic Sponge to be sure the doily pattern is transferred onto SB-106 Rimmed Bowl. Remove the paper towel and doily and allow to dry. 
  8. Using CB-604 #4 Soft Fan, apply 3 coats of SW-255 Gray Opal to the inside of the SB-106 Rimmed Bowl. Allow glaze to dry completely between coats. Allow to dry.
  9. Using CB-604 #4 Soft Fan, apply 1 coat of SW-302 Rutile Wash to the SB-106 Rimmed Bowl. Allow to dry.
  10. Using CB-604 #4 Soft Fan, apply 2 thin coats of SW-121 Smoke in a circular motion over SW-302 Rutile Wash on SB-106 Rimmed Bowl. Applying the SW-121 Smoke too heavy will result in a darker coloring. Allow to dry.
  11. Cut linen string into small, thin pieces that will fit in the center, flat surface of the outside of the SB-100 16oz. Mug.
  12. Pour a small amount of SW-302 Rutile Wash onto a pallet. Take the linen string strips and lay them in the SW-302 Rutile Wash to saturate. Remove excess glaze from the linen strings by pulling it between your fingers. Align and lay the linen string in the center of SB-100 16oz. Mug. Lay a paper towel over the linen string and press down with a dry BT-910 Synthetic Sponge to be sure the linen string pattern is transferred onto SB-101 16oz. Mug. Remove the paper towel and linen string and allow to dry. 
  13. Using CB-604 #4 Soft Fan, apply 1 coat of SW-302 Rutile Wash to the upper and lower sections of the exterior of SB-100 16oz. Mug. Allow to dry.
  14. Using CB-604 #4 Soft Fan, apply 2 thin coats of SW-255 Gray Opal over the center section over the linen string section. Also apply 2 thin coats of SW-255 Gray Opal to the interior as well as the hangle of SB-100 16oz. Mug. Allow to dry. 
  15. Using a dampened BT-910 Synthetic Sponge, clean all glaze from feet of each bisque peice, being sure not to over saturate. 
  16. Fire all peices towitness cone 6 on medium speed.

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