Dinnerware rustic

Bone china

Bone china is a type of porcelain body initially produced in the UK in which calcined ox bone, bone ash, is a critical part. It is differentiated by extremely high whiteness, translucency and strength. dinnerware rustic may be an example of this process.

The initial use of bone ash in ceramics is associated with Thomas Frye in seventeen-forty-eight in which he used it to make a kind of soft-paste porcelain. In At the close of the 18th century, Josiah Spode undertook further developments, and consequently made it popular, by mixing it with china clay, kaolin and China stone to compete with the imported Oriental porcelain.

The initial elementary formula of six parts bone ash, four parts china stone, and three and a half parts china clay remains the standard English body.

The production of bone china routinely involves a 2 stage firing process where the first "biscuit" is fired without a glaze at 1280