Description
Cone 6 oxidation (larger image): Bead is a stoneware glaze that produces a dimensional, beaded texture in varying sizes.
Cone 10 reduction:Glaze spreads and softens. Surface texture may occur. Color lightens.
Tips for Use:
- Tinting: Can be tinted with a 1:4 (Color Product:Beads) ratio for custom colors using Stroke & Coat, EZ Stroke, Stoneware Gloss, and Underglaze to expand your color palette.
- Layer Together: Beads can be layered with other Bead colors to create stunning visual effects. Allow the first layer to set slightly (loses its glossiness) before adding the next. Alternate directions of coats (apply one layer vertically and the next layer horizontally). The first coat you put on will be the most prominent. 1-2 coats of each color are recommended, but additional coats will produce a more pronounced bead pattern.
- Use with Underglazes and Engobes: Beads remains dimensional when applied over Underglazes and Stoneware Engobes, preserving its raised texture. For best results, it is recommended to bisque fire the Underglaze or Engobe to cone 04 before applying the Beads, as this helps with adhesion and ensures the glaze performs effectively during the final firing.
- Layer with Stoneware Glazes: When used either under or over a glaze, such as Stoneware glazes, the texture may flatten during firing. Despite this change, the technique can still produce interesting and colorful effects, offering a smooth, layered appearance even without the dimensional quality.
- Firing Range: Beads have a broad firing range from cone 5 to cone 10 (2167°F-2345°F /1186°C-1285°C) in both oxidation and reduction firings. Firing at higher temperatures may result in the glaze spreading and softening, with a surface texture that may occur. Because results can vary based on firing conditions and layering techniques, it’s recommended to test the glaze beforehand.
- Dinnerware Safety: Beads is not recommended for dinnerware due to surface texture. However, it can be used on the outside of functional ware, below the lip line.
