• Journal of the Korean Ceramic Society
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• v.41 no.11
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• pp.834-841
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• 2004

The purpose of this study is to investigate the properties of traditional Korean ash glazes by using locally available sources; 10 kinds of grain stems,2 kinds of husks (pod, chaff), and 4 kinds of vegetables (spinach, radish leaf and stem, pumpkin leaf and stem, pepper stem), and to develop their practical uses as ash glazes. The test results of these ash glazes indicate that these ashes can be classified into four categories. The first group, which includes perilla stem ash, sesame stem ash, black bean stem ash and red-bean stem ash, shows strong milky white due to relatively lower content of $SiO_2$, and relatively higher content of CaO and P$_2$O$\_$5/ content (10% higher than others), and their glazes were found to be suitable for opaque glaze as they show relatively stable bright greenish color. The second group includes pepper stem ash, spinach ash, pod ash, radish leaf and stem ash, and bean stem ash, and this group was found to contain even quantity of every component. And their glaze show somewhat greenish color because of especially high content of MgO and more than 2% of Fe$_2$ $O_3$. They were found to be suitable for basic glaze of IRABO glaze. The third group, which includes com stalk ash, white bean ash, pumpkin leaf and stem ash, has more $SiO_2$ and Al$_2$ $O_3$ than other ashes, and it also contains 3～5% of Fe$_2$ $O_3$. As a result of those components, this third group shows the greatest change of color and chroma, and was found to be suitable glazes as basic glaze of Temmoku and black glazes. The fourth group (reed ash, rice straw ash, indian millet stalk ash and chaff ash) has as much as 45～82% of $SiO_2$ and relatively lower content of Fe$_2$ $O_3$ and P$_2$ $O_3$. This group shows blue or greenish white color, and was found to be suitable as the basic glaze of white glaze.