Wednesday, March 4, 2009

Tile Plaque Variation and Process

Finished up some plaques with my newer tile style yesterday. Thought I would post a few quick pics of the process.

Sketching ideas - thinking about design, layout and composition, line, texture, mood

Tiles drying and waiting to be bisque fired.


The backs of the bisque fired tiles with glass inserts.
These clay tiles were rolled out about 3/8" thick so that I could carve a place to inset the glass for slumping. Here the glass has been fused, slumped, ground down to sit flush with the back of the tiles, and then attached with 100% silicone adhesive. (sorry, I forgot to take pictures of all of those in between steps.)

Side few of tiles showing added dimension with the slumped glass.

Finished group of Tile Plaques
The glass I used for these pieces was created the same way as my line of fused glass pendants. I hope to eventually write a post detailing that process and technique. Until then, you can see pictures here.

Thanks for finding a moment in your busy day to check in on what's been going on here.

Best,
Meagan
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6 comments:

theaestheticelevator.com said...

What clay body are you using? The color is very brown when wet . . . not like any I remember seeing before.

Judy Shreve said...

Meagan - these tiles are great. In fact I like this (darker) color palette on tiles better than the minis. The rich blue glass really sets it off. You have a tremendous sense of color & design.

Meagan Chaney said...

Hey Paul,
I use Lymen Red from Highwater Clays. It is a little brown when wet, but probably not as much as it looks like in the picture. It's been a great clay body for my work!

Meagan Chaney said...

Thank you so much Judy!

Joy Tanner said...

Hey Meagan,
I'm late catching up! (I've successfully been away from the computer these days, aren't you proud of me?) I really like the blue glass poking through those tile plaques, cool!

Hope you're doing great! How'd the rosemary bread turn out?
Joy

Meagan Chaney said...

Thanks Joy! The bread came out great! I definitely recommend adding fresh rosemary to that recipe. I've made it twice now! Super yummy!