Ash glaze
Ash glaze is a type of glaze used in ceramics and pottery that is made from the ash of various kinds of wood or straw. It has been used for thousands of years, particularly in East Asia.
History[edit | edit source]
The use of ash glaze dates back to the Neolithic period in China. It was used extensively during the Tang Dynasty, and its use spread to Korea and Japan during the Asuka period. The ash glaze technique was further developed in Japan during the Momoyama period, where it became associated with the tea ceremony.
Composition and Preparation[edit | edit source]
Ash glaze is made by collecting ash from hardwoods, straw, or other plant materials, then washing and sieving it to remove impurities. The ash is then mixed with clay and water to form a paste. This paste is applied to the ceramic piece before it is fired in a kiln. The high temperatures of the kiln cause the ash to melt and form a glaze.
The exact composition of the glaze can vary depending on the type of ash used. For example, ash from hardwoods like oak or pine tends to be high in silica and low in alumina, while straw ash is high in potash and low in silica. This can affect the color and texture of the glaze.
Characteristics[edit | edit source]
Ash glaze is known for its natural, earthy appearance. The color can range from a pale green or blue to a deep brown or black, depending on the type of ash used and the firing conditions. The glaze often has a rough, textured surface, which can add a rustic feel to the ceramic piece.
Use in Contemporary Ceramics[edit | edit source]
Today, ash glaze is used by many contemporary ceramic artists around the world. It is particularly popular in studio pottery, where artists often make their own glazes using locally sourced materials.
See Also[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD