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HOW TO DO ?

Marie Hélène Roudier, Pottery and Faience in Menton:


Marie Hélène Roudier, Artisan Designer Menton reveals the underside of his work through a tutorial that will perhaps be born of vocations:

assiette en argile compression argile aiguillette-moule remonter argile vers le centre sillon et colombin colombin ecraser colombin estampage terminé tournasage épongage 1ère cuisson decoration bain d'émaillage dernière cuisson fin dernière cuisson
Through these steps we are going to manufacture a plate :
Here we see a sheet of dough waiting earthenware and two pieces of colombina in the blue circle.
The compression of the sheet of clay on the mold, is the first step in stamping.

Leaf paste earthenware is compressed on the mold by hand and with the speed of rotation of the tournette.
It should be wet fingers to slide well on the map of earth.
Using a cutting aiguillette on surplus land beyond the mold.
Still wetting the leaf surface traces on the earth gently toward the center. This gesture allows the earth crashing correctly throughout the relief of the mold and to fully take the impression.
Draw a path and then place the colombin who become the foot of the plate.
Establishment of colombin.
It is crushed in order to accede to the ground sheet.
Then he rose to take its final form. The stamping of the base is completed. Then left to dry on unmould.
When the piece is démoulée must be tournaser ie the knife to remove burrs from land outside the contour the room.
After the phase tournasage comes the stage of épongage. This is to mitigate the sharp edges left by the passage of the knife when tournasage. The épongage also serves to create a grain on the surface of the piece to make it easier to decorate.
1st cooking :
Once dried the "biscuit" (so called because he will undergo two firings) is stuffs for a first firing at 1020 ° for 11 hours. The merger makes sound and milled. At the exit of the oven, it takes about 36 hours for the oven cools, it is ready to be decorated.
decoration :
each room is decorated one by one in the brush. It uses metal oxides colored dissolved in water. The decor is done in color most clear in the dark. In the background color charts give an indication on the final color of the oxides after cooking.
The enameling :
enameling is very delicate and requires a good eye since we uniformly distribute the enamel on the coin and it is also go very fast because the "biscuit" absorbs quickly enamel. For Faiences Mentonnaises using a transparent covered (transparent enamel) which crystallising after boiling for a very nice shiny appearance.
2nd cooking :
After the bath enamelling comes second and final firing. All parts are delicately placed in the oven. Care must be taken that they are sufficiently apart from each other or they may stick during cooking. We notice that the decor is no longer visible because it is covered by enamel.
End of 2nd cooking :
the oven is mounted at 980 ° for 9 hours. Then we must wait, as at the first firing, about 36 hours, before opening the oven door and see this beautiful result. We can see the covered transparent CRYSTALLIZING has given way to a shiny appearance.
All these very fine Ceramics are available in the workshop of Marie Hélène store Roudier, 63 boulevard du Fossan (theater of Lavoir) 06500 Menton. And every 1st and 3rd Saturday of the month in Artisans Market Place Cape at the foot of the Old Town of Menton.
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